Search claims · PlantClaims

Associationobservedoriginal resultpositivemeasured

Claim · model-written summary

Total storage protein had a positive, high correlation with total protein content.

Taxon: soybeanGlycine maxt0
Gene: total storage proteine0
Outcome: total protein contente0
Direction: positive and high correlatione0

Verbatim

e0
“total storage protein (11S+7S) had a positive and high correlation with the total protein content”
✓ located verbatim in the source · abstract, characters 693–790

t0
“soybean”
✓ located verbatim in the source · title, characters 53–60

Title

Quantitative genetic analysis of storage proteins in soybean

T.C.B. Soares; N.D. Piovesan; I. Schuster; et al. Crop Breeding and Applied Biotechnology 2004. doi:10.12702/1984-7033.v04n03a09

Other claims from this paper (6)

Association Recombinant line by site interaction was significant for evaluated traits.
Observation Protein content heritability was high at both sites and jointly.
Observation Other evaluated traits also had high heritabilities at both sites.
Association Heritabilities of other traits were lower in joint analyses due to line by site interaction.
Association 11S protein had a positive, high correlation with total protein content.
Association 7S protein had a low correlation with total protein content.

Associationobservedoriginal resultmeasured

Claim · model-written summary

Protein content decreased with longer peanut storage.

Taxon: PeanutArachis hypogaeat0
Treatment: storagee1
Outcome: proteine0
Direction: decreasee0

Verbatim

e0
“protein and oil content decrease”
✓ located verbatim in the source · abstract, characters 438–470

t0
“Peanut Germplasm”
✓ located verbatim in the source · title, characters 49–65

e1
“Total sugar content increased with storage period prolonged”
✓ located verbatim in the source · abstract, characters 373–432

Title

Research of Storage Period on Seed Components of Peanut Germplasm

Shihua Shan Journal of Peanut Science 2005

Other claims from this paper (6)

Association Total sugar content increased with longer peanut germplasm storage.
Association Oil content decreased with longer peanut storage.
Association Palm acid and linoleic acid content decreased with longer storage.
Observation Oleic acid content was an exception to the decrease in fatty acids.
Association V_E content decreased with prolonged storage except in var. fastigiata and irregular type.
Observation Peanut germplasm appearance did not change distinctly with long term storage.

Associationobservedoriginal resultnegativemeasured

Claim · model-written summary

Average leaf protein content declined as storage time increased.

Taxon: Mulberryt0
Treatment: extension of storage timee0
Outcome: average protein contente0
Direction: downward trende0

Verbatim

t0
“Mulberry”
✓ located verbatim in the source · title, characters 26–34

e0
“with the extension of storage time, the average protein content shows a downward trend”
✓ located verbatim in the source · abstract, characters 874–960

Title

Effect of Cold Storage on Mulberry Leaf Protein Content

Zhang Hong-l Journal of Xichang College 2014

Other claims from this paper (4)

Observationobservedoriginal resultmeasured

Claim · model-written summary

Soluble protein content increased during storage.

Taxon: Corylus avellana L.Corylus avellanat0
Outcome: soluble protein contente1
Direction: increasede1
Qualifier: during storagee1

Verbatim

t0
“Corylus avellana L.”
✓ located verbatim in the source · title, characters 44–63

e1
“The soluble protein content increased during storage”
✓ located verbatim in the source · abstract, characters 922–974

Title

Studies on Physiological Characteristics of Corylus avellana L. during Storage and Germination

Han Lan Ke 2006

Other claims from this paper (19)

Observation Kernel nutrition was exhausted 107 days after germination.
Observation Dry weight and crude fat content of kernels decreased slightly during storage.
Observation Dry weight and crude fat content of kernels decreased rapidly after germination.
Observation Soluble sugar content declined during storage.
Observation Soluble sugar content declined in the twelve days since germination.
Observation Soluble sugar content increased from twelve days after germination.
Observation Soluble sugar content reached its maximum seventy-two days after germination.
Observation Starch content decreased during storage.
Observation Starch content increased after germination.
Observation Starch content reached its maximum on the 48th day after germination.
Observation Starch content declined after the 48th day after germination.
Observation Free amino acid content decreased during storage.
Observation Free amino acid content increased from the 12th day before germination to the 48th day after germination.
Observation Free amino acid content decreased rapidly after the 48th day after germination.
Observation Soluble protein content decreased from the 12th day before germination.
Observation SOD activity reached its maximum from the 12th day before germination to the 12th day after germination.
Observation CAT activity reached its maximum from the 1st day to the 24th day after germination.
Observation POD activity reached its maximum on the 36th day after germination.
Association The cluster analysis of kernel nutrition was consistent with the seedling growth periods divided by seedling dry weight.

Observationobservedoriginal resultmeasured

Claim · model-written summary

Total tuber protein content increased during storage.

Taxon: potato plantsSolanum tuberosumt0
Outcome: total protein content of tuberse0
Direction: increasede0
Qualifier: during storagee0

Verbatim

t0
“potato plants”
✓ located verbatim in the source · title, characters 39–52

e0
“The total protein content of tubers increased during storage.”
✓ located verbatim in the source · abstract, characters 1226–1287

Title

Protein and sugar content of tubers in potato plants treated with biostimulants

Głosek-Sobieraj, Małgorzata; Wierzbowska, Jadwiga; Cwalina-Ambroziak, Bożena; et al. Journal of Plant Protection Research 2023. doi:10.24425/jppr.2022.143227

Other claims from this paper (8)

Associationobservedoriginal resultno effectmeasured

Claim · model-written summary

Protein content of pearl millet flour did not change during storage.

Taxon: pearl milletCenchrus americanust0
Treatment: storagee0
Outcome: protein contente0
Direction: did not changee0

Verbatim

t0
“pearl millet flour”
✓ located verbatim in the source · title, characters 55–73

e0
“Moisture content increased but protein content did not change during storage”
✓ located verbatim in the source · abstract, characters 228–304

Title

Effect of storage conditions on the protein quality of pearl millet flour

S. S. Dahiya; Amin C. Kapoor Nutrition reports international 1983

Other claims from this paper (10)

Association Moisture content of pearl millet flour increased during storage.
Association Different protein fractions of pearl millet flour were not affected by storage.
Association Tryptophan and methionine decreased during storage.
Association Total and available lysine decreased during storage.
Association Chemical score decreased with storage.
Association Protein quality index decreased with storage.
Association In rat experiments, true digestibility, biological value and net protein utilization decreased with storage.
Association In rat experiments, net protein retention, protein retention efficiency and utilizable protein decreased with storage.
Association Storage in gunny sacks caused the greatest losses.
Association Storage in polythene bags caused the least losses.

Intervention effectobservedoriginal resultmeasured

Claim · model-written summary

Protein content increased with increasing storage period.

Taxon: SoybeanGlycine maxt0
Treatment: storage periode4
Outcome: protein contente4
Direction: increasede4

Not reportedComparator

Verbatim

e4
“the protein content increased with increase in storage period”
✓ located verbatim in the source · abstract, characters 1474–1535

t0
“Three Soybean Varieties”
✓ located verbatim in the source · title, characters 76–99

Title

Effect of Packaging Materials and Storage Periods on the Protein Content of Three Soybean Varieties from Makurdi, Benue State, Nigeria

J. O. Obute; S. V. Irtwange; T. Vange International Journal of Plant & Soil Science 2019. doi:10.9734/ijpss/2019/v30i330180

Other claims from this paper (11)

Observationobservedoriginal resultno effectnot significant (as stated)measured

Claim · model-written summary

Total storage protein content did not differ distinctly among cultivars.

Taxon: Glycine maxGlycine maxt0
Material: cultivarse0
Outcome: total storage protein contente0
Direction: not distincte0

Verbatim

e0
“the difference of total storage protein content was not distinct among cultivars”
✓ located verbatim in the source · abstract, characters 340–420

t0
“Glycine max”
✓ located verbatim in the source · title, characters 61–72

Title

PAGE Analysis of Storage Protein Content in Glycine soja and Glycine max

Zhou Feng-qin Dadou kexue 2009

Other claims from this paper (3)

Intervention effectobservedoriginal resultnegativemeasured

Claim · model-written summary

Chilling storage reduced protein content of mature green fruit.

Taxon: tomatoSolanum lycopersicumt0
Organ / stage: mature green fruite0
Treatment: Chilling storagee0
Outcome: protein contente0
Direction: reductione0

Not reportedComparator

Verbatim

e0
“Chilling storage of mature green fruit led to a reduction in protein content.”
✓ located verbatim in the source · abstract, characters 691–768

t0
“tomato fruit”
✓ located verbatim in the source · title, characters 9–21

Title

Ripening tomato fruit after chilling storage alters protein turnover

Martín D Ré; Carla Gonzalez; María Antonela Sdrigotti; et al. Journal of the Science of Food and Agriculture 2011. doi:10.1002/jsfa.4732

Other claims from this paper (8)

Observation Protein level decreased during ripening under all conditions.
Observation Amino acid content increased during ripening under all conditions.
Intervention effect Off-vine ripening gave red fruit threefold higher amino acid levels than on-vine ripening.
Observation Autoproteolytic, azocaseinolytic and gelatinolytic protease activities were detected in all evaluated fruits.
Association Protease activities differed by ripening stage, condition and specific inhibitors.
Intervention effect Harvest and chilling storage increased endogenous substrate proteolysis.
Intervention effect Harvest and chilling storage increased azocaseinolytic activity.
Intervention effect Harvest and chilling storage increased free amino acid levels.

Observationobservedoriginal resultnegativemeasured

Claim · model-written summary

Soymilk yield, solids, protein content and protein recovery decreased following soybean storage.

Taxon: SoybeansGlycine maxt0
Outcome: yield, solid content, protein content and protein recovery of soymilke0
Direction: decreasee0

Verbatim

e0
“Storage caused a decrease in the yield, solid content, protein content and protein recovery of soymilk”
✓ located verbatim in the source · abstract, characters 2177–2279

t0
“Soybeans”
✓ located verbatim in the source · title, characters 41–49

Title

Chemical effects of long-term storage of Soybeans under Air and Nitrogen

Jingwen Cai The Sydney eScholarship Repository (The University of Sydney) 2012

Other claims from this paper (19)

Intervention effect Low humidity caused soybean water loss.
Intervention effect High-temperature storage reduced soybean protein extractability.
Observation Soybean free sulfhydryl content decreased in storage.
Observation Soybean disulfide content increased in storage.
Observation Total soybean sulfhydryl content decreased in storage.
Observation Low molecular weight soybean proteins decreased in storage.
Observation Aggregated soybean proteins increased in storage.
Observation Unsaturated fatty acids including oleic, linoleic and linolenic acids decreased in stored soybeans.
Observation Fructose, sucrose, raffinose and stachyose decreased in stored soybeans.
Observation Okara yield and protein recovery increased following soybean storage.
Observation Tofu yield, protein recovery and water content were lower after soybean storage.
Observation Tofu hardness from high-temperature-stored soybeans increased in the first 15 months.
Observation Tofu hardness from high-temperature-stored soybeans substantially decreased in the final five months.
Observation Other tofu texture indices varied significantly during storage.
Method / resource The study obtained a smooth, repeatable RVA profile of soy flour.
Intervention effect Added sugars and salts decreased soy flour RVA viscosities.
Intervention effect Defatting soy flour increased RVA viscosities.
Observation Soybean storage significantly changed RVA parameters.
Intervention effect Nitrogen improved soymilk and tofu yield and quality after more than 10 months of hot storage and partly prevented oil deterioration.

“Storage protein content”

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