Stability of fatty acid profile in soybean genotypes with modified seed oil composition
Stability of fatty acid profile in soybean genotypes with modified seed oil composition
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DOI：
10.2135/cropsci2005.12.0474
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发表时间：
2006-09-01
期刊：
影响因子：
2.3
通讯作者：
Lee, J. D.
中科院分区：
文献类型：
--
作者：
Oliva, M. L.;Shannon, J. G.;Lee, J. D.
以大豆[Glycine max（L.）梅尔。]种子油影响油组成。增加油酸和减少亚麻酸对于改善用于食品和其他用途的油是期望的。本研究的目的是评估环境对17个具有正常和修饰脂肪酸谱的大豆基因型种子油脂肪酸的影响。稳定性系数（B值）计算从回归的脂肪酸水平的平均温度在最后30天的繁殖期在10个环境。中油酸基因型的油酸含量一般不太稳定，比基因型减少油酸。然而，中油酸基因型之间的油酸稳定性存在显着差异。在17个基因型中，中油酸品系N98- 4445 A和N97-3363-4的稳定性最差，稳定系数分别为3.28和2.53。而高油酸品系M23的油酸相对稳定，其稳定系数为0.13。IA 3017在10 g kg（-1）的亚麻酸含量在不同环境中最稳定，而亚麻酸含量逐渐升高的基因型则不太稳定。与M23和IA 3017相似的大豆品系对于开发增加油酸和减少亚麻酸的品种至关重要，以确保具有所需脂肪酸水平的大豆油的一致生产。
Genetic effects and temperature during the reproductive period for unsaturated fatty acids in soybean [Glycine max (L.) Merr.] seed oil affect oil composition. Increasing oleic and reducing linolenic acids are desirable to improve oil for food and other uses. The objective of this study was to access the environmental effect on fatty acids of seed oil for seventeen soybean genotypes with normal and modified fatty acid profiles. Stability coefficients (b values) were calculated from the regression of fatty acid level on average temperature over the final 30 d of the reproductive period across 10 environments. Mid-oleic acid genotypes were generally less stable for oleic acid content than genotypes with reduced oleic acid. Significant differences, however, were found for oleic acid stability among mid-oleic acid genotypes. Midoleic acid lines N98-4445A and N97-3363-4 were the most unstable among the 17 genotypes with stability coefficients of 3.28 and 2.53, respectively. However, the higher oleic acid line M23 was relatively stable in oleic acid with a stability coefficient of 0.13 over environments. IA 3017 at 10 g kg(-1) was the most stable in linolenic acid content across environments while progressively higher linolenic acid genotypes were less stable. Soybean lines similar to M23 and IA 3017 will be essential to develop increased oleic acid and reduced linolenic acid cultivars to ensure consistent production of soybean oil with the desired fatty acid levels.