Abstract
Sugar content in soybean [Glycine max(L) Merr.] seed is an important quality attribute for soyfood and feed. Rapid extraction and quantification of soluble sugars in soybean seed are essential for large-scale breeding selections. In this study, using water as extractant combined with a high-performance anion exchange chromatography with pulsed amperometric detection (HPAEC-PAD) system, variability and repeatability of sugar content were tested in 20 diverse soybean genotypes. Individual sugars were clearly resolved and identified, including sucrose, stachyose, raffinose, glucose, fructose, and verbascose. Analysis of variance (ANOVA) revealed a highly reproducible estimation of sucrose, stachyose, and raffinose. PI 243545 was confirmed as a unique germplasm with the highest sucrose (105.48 mg/g) and total sugar (148.76 mg/g) content. Two low-oligosaccharide accessions, PI 200508 and 03CB-14, were confirmed with extremely low concentrations of raffinose and stachyose. PI 417559 was identified as a high glucose and fructose germplasm. The identified germplasm with unique sugar profiles will be valuable in breeding specialty soybeans for improved sugar content. The sugar testing method will facilitate the screening of seed sugar profiles in a large-scale soybean breeding program.
Highlights
Soybean [Glycine max (L) Merr.] seed is one of the major food sources for human and livestock
Soybean seed sugars were eluted in the sequence of pinitol/myo-inositol, glucose, fructose, sucrose, raffinose, stachyose, and verbascose based on their retention times (Figure 1)
Reproducible estimates were achieved for sucrose, stachyose, raffinose, and total sugars with the High-Performance Liquid Chromatography (HPLC) system used
Summary
Soybean [Glycine max (L) Merr.] seed is one of the major food sources for human and livestock. The major sugars present in soybean seed include glucose, fructose, sucrose, raffinose, and stachyose [2, 3]. Sucrose makes up 41.3–67.5%, raffinose 5.2–15.8%, and stachyose 12.1–35.2% of the total soluble sugars in soybean seed [3]. Sugars in soybean seed affect soyfood quality, digestibility, and nutritional values. Soyfood such as soymilk, tofu, and natto is considered as healthy diets, and consumption is highly recommended by nutritionists and medical doctors [5]. Soymilk, natto, and many other soyfood products, desirable sugars including glucose, fructose, and sucrose contribute to the favorable sweet taste and are ready-todigest, while raffinose and stachyose are indigestible and cause undesirable flatulence and diarrhea [6]
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