Breeding exceptionally fragrant soybeans for soy milk with strong aroma

Breeding exceptionally fragrant soybeans for soy milk with strong aroma

Knockout of the soybean (Glycine max) betaine aldehyde dehydrogenase genes GmBADH1 and GmBADH2 using CRISPR/Cas12i3 enhances the aroma of soybeans. Soy milk made from the gmbadh1/2 double mutant seeds exhibits a much stronger aroma, which consumers prefer; this mutant has potential for enhancing qua...

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Veröffentlicht in:Journal of integrative plant biology 2024-04, Vol.66 (4), p.642-644
Hauptverfasser: Xie, Hongtao, Song, Minglei, Cao, Xuesong, Niu, Qingfeng, Zhu, Jianhua, Li, Shasha, Wang, Xin, Niu, Xiaomu, Zhu, Jian‐Kang
Format: Artikel
Sprache:eng
Schlagworte:
Aldehyde dehydrogenase
Aldehydes
Aroma
Beverages
CRISPR
Glycine max
Glycine max - genetics
Mutants
Odorants - analysis
Plant Breeding
Plant-based beverages
Seeds
Soy Milk
Soya bean milk
Soybeans
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Zusammenfassung:Knockout of the soybean (Glycine max) betaine aldehyde dehydrogenase genes GmBADH1 and GmBADH2 using CRISPR/Cas12i3 enhances the aroma of soybeans. Soy milk made from the gmbadh1/2 double mutant seeds exhibits a much stronger aroma, which consumers prefer; this mutant has potential for enhancing quality in soy‐based products.
ISSN:1672-9072
1744-7909
DOI:10.1111/jipb.13631