Effect of fungal damage on seed composition and quality of soybeans |
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Authors: | R F Wilson W P Novitzky G P Fenner |
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Affiliation: | (1) Crop Science Department, North Carolina State University, 27695-7620 Raleigh, North Carolina;(2) USDA, ARS Soybean and Nitrogen Fixation Unit, North Carolina State University, 4114 Williams Hall, 27695-7620 Raleigh, NC |
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Abstract: | Fungal damage caused by pathogens such asFusarium, Cercospora, andPhomopsis can have a devastating impact on physical quality and farm price of soybeans. In some price-discount schedules, soybeans
may be rejected with as low as 5% fungal damage. Although the severity of this problem varies throughout the United States,
millions of bushels of fungus-damaged soybeans may be destroyed annually due to a lack of markets. The effect of fungal damage
on seed composition was evaluated to assess potential utility of highly damaged soybeans. Graded samples of the cv. Centennial
soybean were dried to 10% moisture and blended on a proportional weight basis to derive a series of treatments from 0 to 80%
fungal damage. A positive correlation was found between fungal damage and both protein and oil concentrations. This condition
was attributed to loss of residual seed mass. As a result, the protein concentration of defatted meal increased from ca. 54
to 66% over the range of 0 to 80% fungal damage. Mycotoxin contamination appeared to be insignificant in these high-protein
meals. Fixed colors in bleached, alkali refined oils were intensified by heat treatment prior to extraction. No significant
differences, however, were noted in total polar lipid content, phospholipid, or tocopherol composition among treatments of
up to 20% fungal damage. Oils from treatments of more than 40% fungal damage were more severely oxidized and could not be
degummed effectively. These data suggest that fungus-damaged soybeans may be blended with high-quality soybeans to alleviate
the chemical symptoms associated with unacceptable product quality. Thus, through various blend ratios, processors may consider
using fungus-damaged soybeans to gain economic advantage, especially when high-quality soybeans have lower protein concentration. |
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Keywords: | Fixed colors fungal damage Glycine max meal nonhydratable phosphatides oil quality protein concentration soybean test weight tocopherol composition |
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