Genetic Mechanisms for Improving Oil Quality in Soyfoods

摘要

Palmitic acid (16:0), stearic acid (18:0), oleic acid (18:1), linoleic acid (18:2) and linolenic acid (18:3) are the predominate fatty acids of soybean oil. Molecular genetic technologies have opened new insight into the biological mechanisms that govern fatty acid composition in soybean. DMA sequences of nearly every gene that encodes an enzyme in the fatty acid synthetic pathway have advanced the genetic modification of soybean oil composition and improved understanding of enzyme structure and regulation. In addition, several natural gene mutations have been discovered that enable genetic flexibility in tailoring soybean seed composition to enhance consumer preference for soyfood products. This ability not only allows the manipulation of single genes in a particular metabolic pathway, but also the melding of functional combinations of genes to produce novel phenotypes. As gains are made in understanding of the genetic and biochemical mechanisms that govern fatty acid synthesis, innovations in soybean seed composition may stimulate consumer demand for soyfood products in a number of ways, ranging from new health claims such as products that are "Low in Saturated Fat" to improved flavor and texture of traditional soyfoods.