Analysis proteins in soybean for tryptophan content

The purpose of the study is to evaluate grain proteins of Amur soybean varieties for tryptophan content. Task: selection of the most suitable soybean varieties for creating functional products. The objects of the study are 26 soybean varieties created by breeders of the Federal Scientific Center All-Russian Research Institute of Soybeans (Amur Region) over the past few years, included in the register of breeding achievements and zoned both in the region and beyond. Chemical analysis of soybeans was carried out in the laboratory for processing agricultural products of the All-Russian Research Institute of Soybeans using the Kapel-205 capillary electrophoresis system (Lumex, Russia). The studied varieties were grown in the experimental fields of the laboratory of selection and primary seed production (the village of Sadovoe, Tambov District, Amur Region). The largest amount of protein was observed in soybean grain of the Sentyabrinka variety (42.3 %), the smallest in the MK 100 and Alena varieties (38.4 %). The content of tryptophan in the protein of soybean grains of Amur varieties ranges from 0.99 to 1.21 g/100 g of protein. The best indicators for tryptophan content were noted for the varieties of All-Russian Research Institute of Soybean Husbandry - 18 (1.21 g) and Nevesta (1.17 g). Only one of the studied varieties, Sentyabrinka, has less than 1 g of tryptophan (0.99 g) in its protein composition. In 25 varieties, the tryptophan content in grain protein exceeds the FAO/WHO standard (1 g/100 g protein), which means that these soybean varieties are well suited for creating food products. Also, the best indicators for creating functional products taking into account the medicinal properties of tryptophan are soybean varieties of All-Russian Research Institute of Soybean Husbandry - 18, Nevesta, Zolotnitsa, Zhuravushka and Persona.