The objective of this work was to characterize high protein soybean near isogenic lines. The increasing of protein was followed by reducing of oil and carbohydrate. In respect to aminoacid composition, increasing of protein promoted a rising in all aminoacids, except for glycine, alanine, methionine, cysteine and tyrosine, although the ratio S/N has been kept. The measure of polypeptides showed that the increasing of protein did not alter the quantity of 7S proteins, provided increasing of 11S proteins and 11S/7S ratio. An improvement of meal quality in these lines can occur once the 11S proteins have a better nutritional quality than 7S proteins.
Glycine max; aminoacid; methionine; cysteine; 7S; 11S
