Breeding exceptionally fragrant soybeans for soy milk with strong aroma
Hongtao Xie, Minglei Song, Xuesong Cao, Qingfeng Niu, Jianhua Zhu, Jianhua Zhu, Shasha Li, Xin Wang, Xiaomu Niu, Jian‐Kang Zhu, Jian‐Kang Zhu
Abstract
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.
Topics & Concepts
AromaFood scienceSoy milkGlycineBetaineBiologyChemistryBiotechnologyBiochemistryAmino acidGABA and Rice ResearchBiochemical and biochemical processesProbiotics and Fermented Foods