Registration of 7S β-conglycinin α’ and 11S glycinin A4 null food grade soybean Germplasm, HS-162

Yu, Kangfu; Woodrow, Lorna; Shi, Chun; Anderson, Dale O.; Poysa, Vaino

doi:10.1139/cjps-2016-0327

Cited by 3 publications

(2 citation statements)

References 3 publications

(4 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Two high protein soybean varieties HS-161 lacking the α' subunit of 7S globulin and A 3 subunit of 11S globulin and HS-162 lacking the α' subunit of 7S globulin and A 4 subunit of 11S globulin are suitable for soybean food production (Yu et al 2016b, c). Particularly, HS-162 had excellent processing quality for tofu and soy milk, and HS-162 made firmer tofu than the check tofu-type soybean variety Harovinton (44.90% of seed-protein content) (Buzzell et al 1991;Yu et al 2016c). It was reported that 7S globulin can improve lipid metabolism (Mochizuki et al 2009).…”

Section: Breeding Multifunctional Soybean Varieties With Different Se...mentioning

confidence: 99%

Soybean genetic resources contributing to sustainable protein production

Guo

Sun²,

Ren³

et al. 2022

Theor Appl Genet

View full text Add to dashboard Cite

Key message Genetic resources contributes to the sustainable protein production in soybean. Abstract Soybean is an important crop for food, oil, and forage and is the main source of edible vegetable oil and vegetable protein. It plays an important role in maintaining balanced dietary nutrients for human health. The soybean protein content is a quantitative trait mainly controlled by gene additive effects and is usually negatively correlated with agronomic traits such as the oil content and yield. The selection of soybean varieties with high protein content and high yield to secure sustainable protein production is one of the difficulties in soybean breeding. The abundant genetic variation of soybean germplasm resources is the basis for overcoming the obstacles in breeding for soybean varieties with high yield and high protein content. Soybean has been cultivated for more than 5000 years and has spread from China to other parts of the world. The rich genetic resources play an important role in promoting the sustainable production of soybean protein worldwide. In this paper, the origin and spread of soybean and the current status of soybean production are reviewed; the genetic characteristics of soybean protein and the distribution of resources are expounded based on phenotypes; the discovery of soybean seed protein-related genes as well as transcriptomic, metabolomic, and proteomic studies in soybean are elaborated; the creation and utilization of high-protein germplasm resources are introduced; and the prospect of high-protein soybean breeding is described.

show abstract

Section: Breeding Multifunctional Soybean Varieties With Different Se...mentioning

confidence: 99%

Soybean genetic resources contributing to sustainable protein production

Guo

Sun²,

Ren³

et al. 2022

Theor Appl Genet

View full text Add to dashboard Cite

show abstract

“…It was shown that group IIb (A 3 ) glycinin played the major role in contributing to tofu firmness with any coagulant, while the group IIa (A 4 ) subunit could have a negative effect on tofu quality. Yu et al [36] reported that soybean cultivars with 7S α′ and 11 S a4 nulls always make firm tofu than the check cultivar Harovinton. The hardness of gels from glycinin decreased in the order of group IIa, IIb, and I [37,38].…”

Section: Nutritional Factors 41 Soybean Proteinmentioning

confidence: 99%

Food Grade Soybean Breeding, Current Status and Future Directions

Souframanien¹,

Yu²

2020

Legume Crops [Working Title]

View full text Add to dashboard Cite

Soybeans possess average 20% oil and 40% protein content and are a major source of protein and fatty acids in human and animal nutrition. Soybean cultivars are classified as commodity type, which are used for edible or industrial oil and animal feed, and food-type, which are used for human consumption in fermented foods and nonfermented foods. Major breeding targets for food grade soybeans are high protein and sucrose content. Developing cultivars with desired seed size and appearance depends on the type of soyfood for which the soybeans are destined. Seed with high protein content (>45%), low oil content, high sucrose, and low oligosaccharide content are suitable for making soymilk and tofu. For soyfood such as natto, soybean seed with a high content of carbohydrates are preferred. Since, molecular markers linked to the target food traits have been developed, transfer of the food grade traits among soybean varieties is possible through marker-assisted selection (MAS) to track the target gene/QTLs. Introgression of wild soybean alleles through genomics assisted breeding (e.g., GWAS, haplotype blocks, NIL, etc.), high-throughput phenotyping, mutagenesis and genome engineering/editing would improve protein without yield drag, pleiotropic effects, and background/allelic effects in breeding food grade soybean.

show abstract

Registration of HS-182 and HS-183 food-grade soybean [Glycine max (L.) Merr.] germplasm

Woodrow

Shi

et al. 2019

Can. J. Plant Sci.

View full text Add to dashboard Cite

HS-182 and HS-183 are food-grade soybean lines [Glycine max (L.) Merr.] with distinct seed protein profiles and food processing quality. HS-182 is a 7S β-conglycinin α’ and 11S glycinin A4 null with a high protein concentration of 45.7% and good processing quality. HS-183 is a 7S β-conglycinin α’ and 11S glycinin null with a protein concentration of 42.7% and poor tofu processing quality. They are adapted to areas of southwestern Ontario with 3100 or more crop heat units and have relative maturity groups of 2.5 and 2.4, respectively.

show abstract

Registration of 7S β-conglycinin α’ and 11S glycinin A4 null food grade soybean Germplasm, HS-162

Cited by 3 publications

References 3 publications

Soybean genetic resources contributing to sustainable protein production

Soybean genetic resources contributing to sustainable protein production

Food Grade Soybean Breeding, Current Status and Future Directions

Registration of HS-182 and HS-183 food-grade soybean [Glycine max (L.) Merr.] germplasm

Contact Info

Product

Resources

About