World consumption of soybean (Glycine max) in 2008 was over 221 million metric tons, with approximately 50% of this supply coming from U.S. production, where soybean plantings on an annual basis are over 77 million ha.Soybeans are desired on the marketplace as a valuable source of protein and oil. The former is primarily used as feed, with some food applications, while the latter is more ...
Soybean (Glycine max L. Merr.) is one of the most important crops in the world. Its major content of vegetable oil made it widely used for human consumption and several food industries.
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Genetic modification to improve soybean oil. Soy has been genetically modified to improve the quality of soy oil. Soy oil has a fatty acid profile that makes it susceptible to oxidation, which makes it rancid, and this has limited its usefulness to the food industry.
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The demand for commodity soybean oil has been weakened by concerns over trans‐fatty acids in the diet. The Fatty Acid Desaturase 2 (FAD2) genes of soybean determine the levels of monounsaturated fats in soybean oil and vegetative tissues (Schlueter et al., 2007; Tang et al., 2005).
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Biotechnology can be used to characterize and eliminate allergens naturally present in crops. Biotechnology has been used to remove a major allergen in soybean demonstrating that genetic modification can be used to reduce allergenicity of food and feed. This provides a model for further use of GM approaches to eliminate allergens.
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A high oil accumulation in the mesocarp during fruit development makes this tissue a suitable target for a genetic modification, hence the isolation of the FLL1 promoter. The transient expression ...
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Project Methods Research will apply biochemical, molecular, genetic, and genomic approaches to develop a fundamental understanding of important seed/embryo components and developmental pathways. Identify and characterize genes, both qualitative and quantitative, affecting seed composition of soybeans, particularly genes controlling modification and interactions of the oil, protein, and other ...
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A high oleic acid and low palmitic acid soybean: Agronomic performance and evaluation as a feedstock for biodiesel. Plant Biotechnol. J. 7:411-421. Clemente, T. E. and E. B. Cahoon. 2009. Soybean Oil: Genetic approaches for modification of functionality and total content. Plant Physiol. 151:1030-1040.
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Soybean [Glycine max (L.) Merrill] seed oil is the primary global source of edible oil and a major renewable and sustainable feedstock for biodiesel production. Therefore, increasing the relative oil concentration in soybean is desirable; however, that goal is complex due to the quantitative nature of the oil concentration trait and possible effects on major agronomic traits such as seed yield ...
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16-8-2009· Focus Issue on Legume Biology. Soybean Oil: Genetic Approaches for Modification of Functionality and Total Content 1. ASHS Press, Alexandria, VA, pp 120–125; Bilyeu KD, Palavalli L, Sleper DA, Beuselinck PR (2003) Three microsomal omega-3 fatty-acid desaturase genes contribute to soybean linolenic acid levels.
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1-11-2009· Soybean Oil: Genetic Approaches for Modification of Functionality and Total Content. Tom E. Clemente, Edgar B. Cahoon Brownie C, Wang S, Auclair J, Cardinal AJ (2008 a) Heritability of oleic acid content in soybean seed oil and its genetic correlation with fatty acid and agronomics traits. Crop Sci 48: 1764 –1772.
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Soybean (Glycine max L. Merr.) is one of the most important crops in the world. Its major content of vegetable oil made it widely used for human consumption and several food industries.
Get Price
Genetic modification to improve soybean oil. Soy has been genetically modified to improve the quality of soy oil. Soy oil has a fatty acid profile that makes it susceptible to oxidation, which makes it rancid, and this has limited its usefulness to the food industry.
Get Price
Soybean oil: Genetic approaches for modification of functionality and total content. Tom E. Clemente, Edgar B. Cahoon. Biochemistry; Research output: Contribution to journal › Article. Soybean Oil. alpha-Linolenic Acid. Tocopherols. Nutritive Value. alpha-linolenic acid. Oleic Acid.
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This paper focuses on the genetic approaches to increase oxidative stability of soyabean oil as a means to avoid trans-fats generated through the hydrogenation process and to enhance ω-3 fatty acid content of the oil for use in both food and feed applications and increase the total oil content of seeds.
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Soybean Oil: Genetic Approaches for Modification of Functionality and Total Content1 By Tom E. Clemente and Edgar B. Cahoon Topics: Focus Issue on Legume Biology
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regard, genetic engineering approaches can be applied Key words: soybean, oil modification, fatty acid, genetic engineering. Genetic Enhancement of Soybean Oil for Industrial Uses: Prospects and Challenges. AgBioForum, 6(1&2), 2003 12 Cahoon Š Genetic Enhancement of Soybean Oil
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Definition. Genetically modified foods are foods produced from organisms that have had changes introduced into their DNA using the methods of genetic engineering as opposed to traditional cross breeding. In the U.S., the Department of Agriculture (USDA) and the Food and Drug Administration (FDA) favor the use of the term genetic engineering over genetic modification as being more precise; the
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To identify genetic variation for fatty acid composition in mature soybean seeds, 4566 M 3 generation seed samples from a chemically mutagenized population were subjected to fatty acid profiling by gas chromatography. In the population, a wide range of variation in the content for each of the five major fatty acids was observed.
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Soybean Oil: Genetic Approaches for Modification of Functionality and Total Content Created Date: 20160809053755Z
Get PriceSeed composition is one of the most important determinants of the economic values in soybean. The quality and quantity of different seed components, such as oil, protein, and carbohydrates, are crucial ingredients in food, feed, and numerous industrial products. Soybean researchers have successfully developed and utilized a diverse set of molecular markers for seed trait improvement in soybean
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Soybean plants are sensitive to the effects of abiotic stress and belong to the group of crops that are less drought and salt tolerant. The identification of genes involved in mechanisms targeted
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Biotechnology can be used to characterize and eliminate allergens naturally present in crops. Biotechnology has been used to remove a major allergen in soybean demonstrating that genetic modification can be used to reduce allergenicity of food and feed. This provides a model for further use of GM approaches to eliminate allergens.
Get PriceGenetic modification to improve soybean oil. Soy has been genetically modified to improve the quality of soy oil. Soy oil has a fatty acid profile that makes it susceptible to oxidation, which makes it rancid, and this has limited its usefulness to the food industry.
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Our work has employed a molecular genetic approach to add sulfur-containing amino acids within the structure of the glycinin family of seed storage proteins, which comprise the majority of the protein in soybean seed. Through this approach, modifications in glycinin proteins are made by altering cloned cDNAs encoding glycinin subunits.
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Genetically modified food US policy will focus on the product of genetic modification (GM) techniques, not the process itself; As for soybeans, about 95% of the US crop is GM, and about 85% of the world's soybean crop is processed into soybean meal and vegetable oil.
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A high oleic acid and low palmitic acid soybean: Agronomic performance and evaluation as a feedstock for biodiesel. Plant Biotechnol. J. 7:411-421. Clemente, T. E. and E. B. Cahoon. 2009. Soybean Oil: Genetic approaches for modification of functionality and total content. Plant Physiol. 151:1030-1040.
Get Price
