Genetic elimination of lipoxygenase‐2 improves sprouting and tocopherols, and removal of Kunitz trypsin inhibitor enhances in vitro protein digestibility in soybean (Glycine max)

Abstract

AbstractGenetic removal of lipoxygenase‐2 (Lox‐2) and Kunitz trypsin inhibitor (KTI) from soybean seeds is desired as the former generates off‐flavour associated with soy products while the latter affects protein digestibility. In the present study, Lox‐2 null and KTI null introgressed lines developed by introgressing null alleles of Lox‐2 and KTI in recurrent genotype JS97‐52 were assessed for sprouting attributes, storage protein fractions, in vitro protein digestibility (IVPD), tocopherol composition, thiobarbituric acid (TBA) number and Bowman–Birk inhibitor (BBI) in comparison with the recurrent genotype. Lox‐2 null introgressed line (NLx2IL) exhibited significantly (P < .05) higher first count, sprouting index, sprout length, tocopherol isomers and reduced TBA number. Null KTI introgressed line (NKTIIL) showed significantly (P < .05) enhanced IVPD and BBI concentration. The study showed that genetic elimination of lipoxygenase‐2 and KTI improved the sprouting and nutritional value of soybean, respectively.