1Department of Biochemistry, Punjab Agricultural University, Ludhiana-141004, India
2Department of Plant Breeding and Genetics, Punjab Agricultural University, Ludhiana-141004, India
*Author for correspondence: Email: suchetasharma_pau@pau.edu
Online published on 16 January, 2015.
The protein quality parameters viz. total soluble protein, free amino acids, sulphur amino acids (methionine and cysteine) and glutathione significantly increased whereas trypsin inhibitor activity decreased under treatments of sulphur and nitrogen in soybean. Nitrogen and sulphur application decreased oil content in soybean. Sulphur alone or in combination with nitrogen significantly increased the proportion of palmitic and linoleic acids and decreased oleic acid in soybean seed.
Nitrogen, sulphur, soybean, protein quality, oil, fatty acids
