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Effect of temperature on soybean seed constituents: Oil, protein, moisture, fatty acids, amino acids and sugars

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Journal of the American Oil Chemists’ Society

Abstract

Soybean plants were grown at day/night temperatures of 24/19 C until the beginning of seed development, and then transferred to 5 different temperature regimes (18/13, 24/19, 27/22, 30/25 and 33/28 C) in the CSIRO phytotron. Mature seeds that developed under these conditions were analyzed for variances in composition. Fatty acid composition was strongly affected by temperature: linolenic and linoleic acids decreased markedly whereas oleic acid increased as the temperature increased; palmitic and stearic acids remained unchanged. Oil content was positively correlated with temperature, and protein content increased at the highest temperature. Of the sugars analyzed, sucrose concentration decreased by 56% with a 15 C increase in temperature, and stachyose showed a slight reduction; other sugars remained unchanged. Amino acid composition was generally stable; however, methionine increased with increased temperature during seed development. Moisture content was unaffected.

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Authors and Affiliations

  1. Northern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 61604, Peoria, IL

    R. B. Wolf, J. F. Cavins, R. Kleiman & L. T. Black

Authors
  1. R. B. Wolf
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  2. J. F. Cavins
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  3. R. Kleiman
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  4. L. T. Black
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Wolf, R.B., Cavins, J.F., Kleiman, R. et al. Effect of temperature on soybean seed constituents: Oil, protein, moisture, fatty acids, amino acids and sugars. J Am Oil Chem Soc 59, 230–232 (1982). https://doi.org/10.1007/BF02582182

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  • DOI: https://doi.org/10.1007/BF02582182

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