Genetic Improvement of Nutritional and Food Processing Quality in Soybean

JARQ : Japan Agricultural Research Quarterly
ISSN 00213551
書誌レコードID(総合目録DB) AA0068709X

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 (A1aB2, A1bB1b, A2B1a), 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.

作成者 Keisuke KITAMURA
国立情報学研究所メタデータ主題語彙集(資源タイプ) Journal Article
開始ページ 1
終了ページ 8
言語 eng