Soybean 7S and 11S globulins are two major storage proteins, accounting for about 70% of the total seed protein. The 7S globulin is composed of α, α´and β subunits. The 11S globulin, on the other hand, is composed of group-I (A_1aB₂, A_1bB_1b, A₂B_1a), A₃B₄, and A₄, A₅, B₃ subunits. So far, several mutants which lackα, α´, all the group-I, A3B4 and A4, A5, B3 subunits, respectively and in which the levels of α and β subunits are reduced have been detected. The absence or reduction of the levels of the subunits has been shown to be controlled by respective single recessive alleles. Soybean seeds contain three lipoxygenase isozymes, L-1, L-2 and L-3, which are responsible for the beany flavor and bitter taste. Three mutant lines lacking L-1, L-2 or L-3 were detected. The absence of L-1, L-2 and L-3 is due to the operation of single recessive alleles, lx₁, lx₂ and lx₃. Double and triple recessive soybean lines which are physiologically normal have been obtained. Through breeding trials to manipulate the variant alleles, new soybean varieties and lines have been developed that should display improved quality and food processing characteristics.