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RESEARCH ARTICLES/INFORMATION |
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| Research Category: |
Soybean Utilization |
| Year: |
2003 |
| Researcher: |
Lorna Woodrow and
Vaino Poysa
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| Institution: |
AAFC |
| Topic: |
Development of soybean cultivars with improved food quality, including unique protein profiles, and development of improved quality assay techniques. |
| Funding: |
$20,000 |
| Research Details: |
The objectives of this project were to develop stable soybean lines exhibiting a range of protein compositions by crossing and backcrossing experimental lines with adapted Ontario varieties; determine the agronomic properties of these lines; and evaluate the functional properties of the proteins extracted from these lines. A major focus of the project is to identify lines with protein characteristics suited to the requirements of the food processing industry and thereby expand the market for Ontario soybeans. Soybean lines developed in an earlier OSG-funded project brought fundamental protein variant genetics from non-adapted wild-type lines into breeding lines suited for variety development. In the current study these lines have been further crossed, backcrossed and intercrossed to improve stability of the expressed proteins, expand the number of stable lines exhibiting unique protein profiles and enhance agronomic characteristics. Twenty lines representing single, double, triple and quadruple protein nulls have been stabilized and advanced to testing for protein functionality. The lines have been used to conduct preliminary investigations into the effects of individual soybean protein subunits on food processing characteristics. The lines also provide valuable new material for the development of NIR predictive calibrations for rapid, non-destructive soybean analysis. These lines will be investigated further for their suitability for a wide range of food product applications and for the development of new soybean varieties for the food processing industry. These lines will also contribute to future studies on the inheritance and control of soybean storage protein. Ontario Soybean Growers have funded this research as an attempt to increase demand for Ontario soybeans by increasing quality in food grade soybean lines. |
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