Metabolism variation and better storability of dark- versus light-coloured soybean (Glycine max L. Merr.) seeds

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• 作者：Jiang Liu^a ; ^b ; ¹ ; ^{jiangliu@sicau.edu.cn} ; Wen-ting Qin^a ; ¹ ; Hai-jun Wu^a ; ¹ ; Cai-qiong Yang^a ; Jun-cai Deng^a ; Nasir Iqbal^a ; Wei-guo Liu^a ; ^b ; Jun-bo Du^a ; ^b ; Kai Shu^a ; ^b ; Feng Yang^a ; Xiao-chun Wang^a ; Tai-wen Yong^a ; Wen-yu Yang^a ; ^{mssiyangwy@sicau.edu.cn}
• 关键词：Coat colour ; Isoflavone ; Fatty acid ; Soybean ; Storage
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：15 May 2017
• 年：2017
• 卷：223
• 期：Complete
• 页码：104-113
• 全文大小：2701 K
• 卷排序：223

文摘

Dark-coloured soybean seeds have better storability than light-coloured seeds. Profiles of soybean isoflavones and fatty acids were regulated by storage duration. NMR relaxometry analysis revealed cotyledon water content accelerates seed inactivation.