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Characterization of Soybean Proteins–Fatty Acid Systems

✍ Scribed by A. Quiroga; María C. Añón; María Cecilia Puppo

Book ID
107494538
Publisher
Springer-Verlag
Year
2009
Tongue
English
Weight
442 KB
Volume
87
Category
Article
ISSN
0003-021X

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Twelve genotype varieties of Soybean were analysed for their oil and protein content and fatty acid composition. The oil content varies from 15.6 (%I to 25.8 (Yo, iodine value from 129.0to 145.0,saponificationequivalent from277.0 to 280.0 and protein content from 36.3 ' %I to 41.1) '%I. The content