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Ultracentrifugal Differences in Soybean Protein Composition

Nature volume 191, pages 1395–1396 (1961)Cite this article

Abstract

SOYBEANS vary widely in size, shape, colour, and chemical composition1. Their chemical composition is affected by varietal and environmental factors, and large differences in gross chemical composition are reported. For example, the protein content for 10 varieties over a 5-year period ranged from 36.6 to 53.2 per cent2.

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Authors and Affiliations

  1. Northern Utilization Research and Development Division, Agricultural Research Service, U.S. Department of Agriculture, Peoria, Illinois

    W. J. WOLF, G. E. BABCOCK & A. K. SMITH

Authors
  1. W. J. WOLF
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  2. G. E. BABCOCK
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  3. A. K. SMITH
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WOLF, W., BABCOCK, G. & SMITH, A. Ultracentrifugal Differences in Soybean Protein Composition. Nature 191, 1395–1396 (1961). https://doi.org/10.1038/1911395a0

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