Biochemical composition of maturing soybean seeds and functional properties of 7S and 11S proteins

The quality and storage stability of Hack and Williams 82 soybeans at four maturation stages were studied. As compared to mature beans, trypsin inhibitor, urease and lipoxygenase (LA) activities were lower in immature seeds, but free fatty acid (FFA) was higher and oil color was greener. During storage for six months, LA decreased and FFA increased at a faster rate in immature soybeans. Both 7S and 11S proteins increased with maturation but the 7S/11S ratio decreased. There was no change in the ratio during storage.

Name thesis:degree_name

Ph.D.

Level thesis:degree_level

Dissertation

Discipline thesis:degree_discipline

Food Science

Grantor

University of Illinois at Urbana-Champaign

Year dc:date

2011

Author dc:creator

• Tanteeratarm, Kukiat

Contributors dc:contributor

• Wei, Lun-Shin

• Agriculture, Food Science and Technology
• Chemistry, Agricultural

Statement dc:rights

• Copyright 1989 Tanteeratarm, Kukiat

Language dc:language

eng

Identifier

AAI9011047
(UMI)AAI9011047

OAI identifier oai:identifier

oai:www.ideals.illinois.edu:2142/20231