E. S. Statsenko, N. Yu. Korneva
All-Russian Research Institute of Soybean Breeding, Ignat’evskoe sh., 19, Blagoveshchensk, Amurskaya obl., 675027, Russian Federation
Abstract. The biochemical composition of soybean raw materials determines the quality of the products produced from it. At the same time, the biochemical indices of soybean seeds depend on the variety and conditions of crop cultivation. The purpose of the research was to determine and compare the biochemical composition of seeds of the following soybean varieties suitable for the food production: Kruzhevnitsa, Persona, Intriga, and Yurna, grown in 2016–2017, developed in the All-Russian Research Institute of Soybean Breeding. The biochemical composition was determined by the spectroscopy method in the near-infrared region. The trypsin inhibitory activity was measured spectrophotometric analysis. The experiment was repeated four times. The protein content in the studied soybean varieties ranged from 36.47% (Intriga) to 41.52% (Yurna); the fat content ranged from 17.45% (Yurna) to 19.71% (Intriga); and the fiber content ranged from 4.84% (Intriga) to 7.35% (Persona). The products were characterized by high potassium (2520–2674 mg/100 g), phosphorus (351–437 mg/100 g), calcium (582–602 mg/100 g) and magnesium (493–506 mg/100 g) content. Among the essential amino acids, the maximum amount of valine was observed in Kruzhevnitsa (7.85%) and Intriga (7.64%) varieties; the minimum amount of valine was observed in Yurna variety (5.95%). Kruzhevnitsa variety was characterized by the highest content of leucine (8.58%). The best ratio of polyunsaturated fatty acids (PFA) omega-6 (linoleic) and PFA omega-3 (linolenic) was observed in Yurna (5.84: 1) and Persona (6.56:1) varieties. The lowest trypsin inhibitory activity was found in Kruzhevnitsa variety (22.05 mg/g). It was lower than that of the other varieties by 1.81–7.44%. The soybean seeds of Yurna variety were found to have the best biochemical composition.
Keywords: soybean grain; variety; biochemical composition; comparative analysis; protein; amino acid; fatty acid.
Author Details: E. S. Statsenko, Cand. Sc. (Tech.), leading research fellow (e-mail: Этот адрес электронной почты защищён от спам-ботов. У вас должен быть включен JavaScript для просмотра.); N. Yu. Korneva, research assistant.
For citation: Statsenko E. S., Korneva N. Yu. Study and Comparative Analysis of the Biochemical Composition of Soybean Varieties Suitable for the Food Production. Dostizheniya nauki i tekhniki APK. 2019. Vol. 33. No. 5. Pp. 65–68 (in Russ.). DOI: 10.24411/0235-2451-2019-10516.