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United States Department of Agriculture

Agricultural Research Service

Title: Characterization of Shriveled Seeds in Soybean: Protein and Lipid

Authors
item Chen, Z - ISU
item Ilarslan, H - ISU
item Shoemaker, Randy
item Palmer, Reid

Submitted to: Iowa Academy of Science Meeting
Publication Type: Abstract Only
Publication Acceptance Date: March 7, 1996
Publication Date: N/A

Technical Abstract: Proteins and lipids are two major components of soybean seeds. Shriveled seeds of both mutant (328) and wild type (p2180) had significantly lower lipid content when compared to round seeds of wild type. Oleate of shriveled or severely shriveled seeds significantly increased but linoleate decreased when compared to round or only slightly shriveled seeds. Total protein content was not affected by the shriveled seed trait. Microscopy analysis showed that morphological changes in the structure of protein bodies occurred during early developmental stages while morphological differences in globoid crystals were observed at physiological maturity. Energy disperse X-ray analysis detected differences in the elemental composition of the globoid crystals between mutant and normal seeds.

Last Modified: 4/18/2014