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<p>Soybean (<i>Glycine max</i>) meal and oil are important agricultural products, with soybean oil accounting for 55% of US vegetable oil consumption and soybean meal for 69% of global protein meal consumption. The ideal soybean oil profile for food applications is an oil high in the monounsaturated oleic acid, yet low in polyunsaturated fat which may result in instability and off-flavors. Soybean seeds also produce a limited amount of raffinose and stachyose, which are not digestible by non-ruminant animals, and limit the uses of soybean in meal and other food products. In recent years, efforts in soybean genetics have identified gene variants that can achieve the ideal oil profile and limit the biosynthesis of raffinose and stachyose in the seed. In this work conventional breeding techniques were employed to combine mutant alleles of genes for altered fatty acid and carbohydrate content, and the resulting lines were evaluated for additivity on aspects of seed composition. We found that we could obtain high oleic (&gt; 75%) soybeans with &lt; 2% of the seed mass comprising raffinose and stachyose using a combination of four mutant alleles. High oleic-low linolenic soybean with less than 3% linolenic acid, &gt; 75% oleic acid and raffinose and stachyose &lt; 2% of the seed weight were obtained by combining six genes. Composition changes were consistent over three growing seasons and no detrimental effects on overall seed protein or oil content were observed.</p>

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Combinations of mutations in the raffinose synthase genes and the fatty acid desaturase genes for improvement of soybean oil and meal traits

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  • 发表日期：

    2026年1月23日

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  • Kristin Whitney,
  • Militza Carrero-Colón,
  • Senay Simsek,
  • Karen Hudson

摘要

Soybean (Glycine max) meal and oil are important agricultural products, with soybean oil accounting for 55% of US vegetable oil consumption and soybean meal for 69% of global protein meal consumption. The ideal soybean oil profile for food applications is an oil high in the monounsaturated oleic acid, yet low in polyunsaturated fat which may result in instability and off-flavors. Soybean seeds also produce a limited amount of raffinose and stachyose, which are not digestible by non-ruminant animals, and limit the uses of soybean in meal and other food products. In recent years, efforts in soybean genetics have identified gene variants that can achieve the ideal oil profile and limit the biosynthesis of raffinose and stachyose in the seed. In this work conventional breeding techniques were employed to combine mutant alleles of genes for altered fatty acid and carbohydrate content, and the resulting lines were evaluated for additivity on aspects of seed composition. We found that we could obtain high oleic (> 75%) soybeans with < 2% of the seed mass comprising raffinose and stachyose using a combination of four mutant alleles. High oleic-low linolenic soybean with less than 3% linolenic acid, > 75% oleic acid and raffinose and stachyose < 2% of the seed weight were obtained by combining six genes. Composition changes were consistent over three growing seasons and no detrimental effects on overall seed protein or oil content were observed.