大豆脂肪氧化酶同工酶全缺失种质的创新

Development of a New Type Soybean Germplasm with Null Lipoxygenase Isozymes

大豆脂肪氧化酶 (Lipoxygenase ,Lox)是豆腥味因子。利用脂肪氧化酶双缺失的优质大豆新品系 96P17(Lox 2 .3)作母本 ,9370 4 (Lox 1.3)作父本进行有性杂交 ,采用等电聚焦聚丙烯酰胺凝胶电泳 (IEF PAGE)技术 ,对杂种后代脂肪氧化酶 3种同工酶进行缺失检测及多年辅助选择 ,创造大豆脂肪氧化酶 3种同工酶全缺失(Lox 1.2 .3)的大豆优质新种质 。

Soybean protein is a kind of high-quality protein composed of balanced amino acids.It contains all kinds of amino acids,especially eight amino acids necessary for human,but also contains some components that are not good for human and affect food quality,such as Lipoxygenase (Lox) and Trypsin inhibitor (Ti).Nutritional value and processing quality of soybean can be improved by means of development of new variety with null Lox and Ti.In this paper,a new type soybean germplasm with null lipoxygenase isozymes was developed by Institute of Crop Sciences,Chinese Academy of Agricultural Sciences through years of biochemical marker assistant selection for null lipoxygenase by means of isoelectric focusing-polyacrylamid gel electrophoresis (IEF-PAGE) in the hybrid progenies of “96P17” (Female parent,a null lipoxygenase 2.3 line) and “93704” (Male parent,a null lipoxygenase 1.3 line).It is the first new soybean germplasm with null Lox1.2.3 genes in our country,which will contribute to soybean breeding for high quality,soybean production and utilization.In this paper,the development process of new type soybean germplasm is described.