Registration of HS-182 and HS-183 food-grade soybean: [Glycine max (L.) Merr.] germplasm
Citation
Yu, K., Chun Shi, W.M., Anderson, D. (2019). Registration of HS-182 and HS-183 food-grade soybean: [Glycine max (L.) Merr.] germplasm. Canadian Journal of Plant Science, [online] 99(4), 568-571. http://dx.doi.org/10.1139/cjps-2018-0332
Plain language summary
Two soybean germplasm cultivars with distinct protein profiles were developed at Agriculture and Agri-Food Canada, Harrow Research and Development Centre. The different protein profiles of the two soybean varieties showed different processing quality, One can make better tofu and the other can not make satisfactory tofu. The two varieties can be used by soybean breeders to use as parents in developing specialty soybean variety for different markets.
Abstract
HS-182 and HS-183 are food-grade soybean lines [Glycine max (L.) Merr.] with distinct seed protein profiles and food processing quality. HS-182 is a 7S β-conglycinin α’ and 11S glycinin A4 null with a high protein concentration of 45.7% and good processing quality. HS-183 is a 7S β-conglycinin α’ and 11S glycinin null with a protein concentration of 42.7% and poor tofu processing quality. They are adapted to areas of southwestern Ontario with 3100 or more crop heat units and have relative maturity groups of 2.5 and 2.4, respectively.