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Combination of two multiplex genome-edited soybean varieties enables customization of protein functional properties

查看全文 作　　者：Mengyan [1]Bai;Cuicui [1]Yuan;Huaqin [2,3]Kuang;Qian [4]Sun;Xinchen [1]Hu;Luning [5]Cui;Wenxin [6]Lin;Chunyan [1]Peng;Peng [5]Yue;Shikui [2]Song;Zebin [4]Guo;Yuefeng [2]Guan 高影响力作者 机构地区：[1]College of Life Sciences,Fujian Agriculture and Forestry University,Fuzhou,Fujian 350002,China;[2]FAFU-UCR Joint Center for Horticultural Biology and Metabolomics,Haixia Institute of Science and Technology,Fujian Agriculture and Forestry University,Fuzhou 350002,China;[3]Guangdong Provincial Key Laboratory of Plant Adaptation and Molecular Design,Innovative Center of Molecular Genetics and Evolution,School of Life Sciences,Guangzhou University,Guangzhou 510006,China;[4]College of Food Sciences,Fujian Agriculture and Forestry University,Fuzhou,Fujian 350002,China;[5]Shofine Seeds Co.,Ltd.,Jining,Shandong 272400,China;[6]College of Resources and Environment,Fujian Agriculture and Forestry University,Fuzhou,Fujian 350002,China高影响力机构 出　　处：《Molecular Plant》索引2022年第15卷第7期,共3页高影响力期刊 基　　金：supported by the ChuYing scholar program of Fujian province to Y.G. 摘　　要：Dear Editor,Soybean(Glycine max)is a major source of plant-based protein for people worldwide,providing a healthy,affordable,and environmentally friendly alternative to animal-based protein(Montgomery,2003).It has been estimated that there are currently over 12000 food products that contain soy protein(Montgomery,2003).Different food applications of soy protein require distinct properties that affect its function and sensory features.For instance,the sensory quality of soymilk is significantly affected by protein emulsibility,whereas tofu quality is determined by protein-gelling ability(Kinsella,1979). 关 键 词：MONTGOMERY enable SOYBEAN
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