Composition of Oil and Fatty acid in Sprout and Wild Soybeans for Specific Food and Industrial Applications
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Oil and faty acid compositions of 1,429 germplasms including 1,121 cultivated soybeans for sprout production and 308wild soybeans were analyzed by the NIRS (Near Infrared Reflectance Spectrophotometer) method at Yeongnam AgriculturalResearch Institute, Milyang, Korea. The degree of the fatty acid variation was large in indigenous sprout soybean oil than in theof the highest average oleic acid (26.4%) as well as the lowest linoleic (53.7%) and linolenic (9.6%) acids were found in the indig-enous sprout lines while the lowest oleic acid (9.5%) and the highest linoleic (59.6%) and linolenic (15.0%) acids were observed inthe wild soybean lines. A significant variation was found in the oil and fatty acid composition in the indigenous sprout of differentseed coat color. The composition of fatty acid in soybean oil is depended on the specific use for which it is intended. In this exper--dard used for industrial oil but por fatty acid quality used for baking oil. These results showed that both sprout soybeans and wildsoybeans have remarkable potentiality for various edible as well as industrial uses and may be used as breeding materials for thedevelopment of new varieties of varied fatty acid composition.
Abstract
Oil and faty acid compositions of 1,429 germplasms including 1,121 cultivated soybeans for sprout production and 308wild soybeans were analyzed by the NIRS (Near Infrared Reflectance Spectrophotometer) method at Yeongnam AgriculturalResearch Institute, Milyang, Korea. The degree of the fatty acid variation was large in indigenous sprout soybean oil than in theof the highest average oleic acid (26.4%) as well as the lowest linoleic (53.7%) and linolenic (9.6%) acids were found in the indig-enous sprout lines while the lowest oleic acid (9.5%) and the highest linoleic (59.6%) and linolenic (15.0%) acids were observed inthe wild soybean lines. A significant variation was found in the oil and fatty acid composition in the indigenous sprout of differentseed coat color. The composition of fatty acid in soybean oil is depended on the specific use for which it is intended. In this exper--dard used for industrial oil but por fatty acid quality used for baking oil. These results showed that both sprout soybeans and wildsoybeans have remarkable potentiality for various edible as well as industrial uses and may be used as breeding materials for thedevelopment of new varieties of varied fatty acid composition.