[Video shows various
pictures of soybean fields with specialists or agents in fields. Music plays in
the background]
[Title Slide –Soybean Breeding and Genetics Research at the U of A. Your Arkansas Soybean Podcast. Presented by University of Arkansas
Division of Agriculture Research and Extension U of A System, Arkansas Soybean
Promotion Board.]
[Liliana Florez-Palacios, Doctoral Student – Department of Crops, Soil and
Environmental Sciences, University of Arkansas Division of Agriculture, standing
in lab] .My name is Liliana Florez and I am a Ph.D. student at the University of
Arkansas’ soybean breeding and genetics program.
Basically what I do is to investigate and study the sugar content in soybean
seeds [Liliana studies the sugar content of Arkansas soybean seeds]. We are
looking for soybean lines with high sucrose content and low stachyose content
[Looking for seeds with high sucrose and low stachyose].
Sucrose content has to do with the taste of the foods and we want lines with
the lowest stachyose content because the sugar is not digestible by monogastic
animals. [High sucrose means a better tasting soybean]. When consumed in
produces a lot of problems. Digestive problems such as flatulence and diarrhea.
That’s why we are looking for those lines. [Finding low stachyose content is
important because the stachyose sugar causes digestive problems in monogastic
animals (animals with one stomach). Example of these animals are cats, pigs,
horses, dogs, rabbits, and humans].
[Liliana shows a HPLC system. High Performance Liquid Chromatography System
in the lav]. This is the HPLC system. High Performance Liquid Chromatography
System and we use it to do sugar analysis. [Video shows a computer screen
showing graphs and tables of what is found in the sample]. Basically what we do
here is perform sugar extraction. And once we have the samples, we load them in
the auto sampler. From the auto sampler they are going to be injected into the
column and then we can identify the different peaks and each peak represents a
different sugar. For example we have glucose, fructose, sucrose, which is one of
the main ones we are looking at, then raffinose and stachyose. So sucrose and
stachyose are the ones that I’m studying.
[Narrator with music playing in the background] Your Arkansas Soybean Podcast is a production of the University of
Arkansas Division of Agriculture, and was funded impart by the Arkansas Soybean
Promotion Board. For more information on soybean farming in Arkansas contact
your local county extension office.
[Title slide – Your Arkansas Soybean Podcast. Video shows various pictures of
soybean fields with specialists or agents in fields. U of A Division of
Agriculture Research and Extension University of Arkansas System, Arkansas
Soybean Promotion Board. For more information on soybean farming in Arkansas
contact your county extension office or go to
www.uaex.edu. Your Arkansas Soybean Podcast.]
University of Arkansas • Division of Agriculture
Cooperative Extension Service
2301 South University Avenue
Little Rock, Arkansas 72204 • USA
Phone (501) 671-2000 • Fax (501) 671-2209
