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Alteration of soybean oil composition by plant breeding
Author(s) -
Wilson R. F.,
Rinne R. W.,
Brim C. A.
Publication year - 1976
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02586317
Subject(s) - oleic acid , triolein , chemistry , triglyceride , linolenic acid , cultivar , composition (language) , soybean oil , stearic acid , food science , palmitic acid , linoleic acid , glycine , fatty acid , botany , biochemistry , organic chemistry , biology , amino acid , cholesterol , linguistics , philosophy , lipase , enzyme
Experimental lines selected from the cross PI 90406 × PI 92567 are being used in an attempt to improve soybean ( Glycine max [L.] Merr.) oil by altering fatty acid composition through plant breeding. Preliminary evidence shows that the concentration of linolenic acid in soybean oil is reduced by selection for high levels of oleic acid. Levels of poly‐unsaturated acids in “high oleic” selections are lower, to various degrees, but the concentration of saturated fatty acids is not different from that of the variety Dare, a representative southern commercial cultivar. In triglyceride from the “high oleic” selection, N70‐3436, levels of palmitic, stearic, oleic, linoleic, and linolenic acid are 9.5, 2.0, 40.1, 43.3, and 5.1 mol %, respectively. The types of triglyceride structures observed in the experimental lines which were examined also are changed. The combined level of triolein, monooleyl‐dilinolein, and dioleyl‐mono‐linolein in seed from N70‐3436 is doubled and constitutes ca. 50% of the oil.