Gene Editing to Produce Soy Milk with Stronger Aroma
February 28, 2024 |
A study published in the Journal of Integrative Plant Biology shows that the CRISPR-Cas12i3 mediated editing of GmBADH1 and GmBADH2 improves 2-Acetyl-1-pyrroline (2-AP) and aroma of soybean. This research highlights the potential of gene editing in enhancing the taste quality of soybeans and their products.
Soybean has been widely recognized as a source of vegetable protein and oil. However, the taste quality of soybeans affects consumer preference due to their aroma. In crops, 2-AP is a compound that gives the popcorn aroma in many food products, such as soy milk from soybeans.
With the rising popularity of soy milk in different parts of the world, the researchers aim to improve the aroma by knocking out individual or both GmBADH1 and GmBADH2 in soybeans. The findings of the study do not have obvious changes in plant height, flowering time, and total seed weight.
For more information, read the article from the Journal of Integrative Plant Biology.
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