# Patent

## Title
Soy compositions having improved organoleptic properties and methods of generation

## Abstract

The present invention provides soy meat compositions with improved organoleptic properties and methods of identifying soybeans with improved organoleptic qualities. The invention also provides methods for producing soy compositions with improved organoleptic properties and for creating plants producing soybeans with such characteristics.

## Background
This application claims the priority of U.S. Provisional Patent Appl. Ser. No. 60/521,846, filed Jul. 9, 2004, the entire disclosure of which is specifically incorporated herein by reference.


BACKGROUND OF THE INVENTION
1. Field of the Invention
The invention relates to the field of nutrition and food sciences. In particular, the invention relates to soy meat compositions with improved organoleptic properties such as decreased odor and methods for the use and production thereof.
2. Description of Related Art
Soybeans provide high quality proteins that provide health benefits for humans (Hermansen et al., 2003; Bazzano et al., 2001; Food and Drug Administration, 1999). The demand for soybeans to make soy foods had not gone up as much as expected in last three decades (Wolfe and Cowan, 1975 and SoySource, The United Soybean Board 1999). This is in-part because of the undesirable odor associated with soy products (McLeod and Ames, 1988 and Freese, 1999). The undesirable soybean odor is commonly described as “beany.” Components that impart beany characteristic to soybeans include many volatile fatty acids, aliphatic carbonyls, amines, alcohols, aldehydes, and furans derived from the action of enzymes on various compounds found in soybeans and their further oxidation that is caused by many mechanisms (Wolfe and Cowan, 1975; Sessa and Rackis, 1977).
Kobayashi et al. (1995) concluded the main contributors to the odor of uncooked soymilk were (trans, trans)-2,4-nonadienal, (trans, trans)-2,4-decadienal, hexanal, 2-pentyl furan, 1-octen-3-one, (trans)-2-nonenal, and (trans, cis)-2,4-nonadienal. The strongest odors extracted from heat-treated soymilk were identified as (trans, trans)-2,4 decadienal and n-hexanal (Feng, Cornell University Ph.D. Dissertation, 2000). The formation of (trans, trans)-2,4 decadienal take place at a slow rate at room temperature (Frankel, 1988), however this reaction is enhanced because of thermal degradation during soybean processing under hot conditions (Lin, 2003). Other contributors to odors were (trans)-4,5-epoxy-(E)-2-decenal (formed from 2,4 decadienal), (trans, cis)-2,6-nonadienal, (trans)-2-nonenal, (trans, trans)-2,4-nonadienal, 2,4 nonadienal, maltol, vanillin and β-damascenone. The most powerful odorants in soymilk determined by the minimum headspace volume required to detect by olfactometry, were hexanal, acetaldehyde, methanethiol, dimethyl trisulfide, and 2-pentyl furan (Boatright, 2002).
The strongest odorants in soy protein isolates were identified as dimethyl trisulfide, (trans, trans)-2,4-decadienal, 2-pentyl pyridine, (trans, trans)-2,4,-nonadienal, hexanal, acetophenone, and 1-octen-3-one (Boatright and Lei, 1999). The mechanism of formation of methanethiol and dimethyl trisulfide involves free radicals formed by lipid oxidation (Lei and Boatright, 2003) and products of enzymes such as cysteine synthase (Boatright, 2003, poster 45C-26, IFT annual meeting, Chicago).
The formation of 2-pentyl pyridine occurs from a spontaneous reaction between 2,4 decadienal and ammonia at room temperature. Free amino acids arginine, lysine, asparagine and glutamine increase 2-pentyl pyridine formation probably by providing ammonia during soy protein processing. (Zhou and Boatright, 2000; Kim et al., 1996). Free amino acids can also form other undesirable products. High temperature exposure of asparagine and glucose results in the formation of acrylamide (Jung et al., 2003). Arginine exposed at cooking temperatures can form mutagens (Knize et al., 1994). Free arginine was enriched in soybeans lacking both β-conglycinins and glycinins (Takahashi et al., 2003).
Once formed, odors are difficult to remove from soy ingredients because they are associated with proteins (Franzen and Kinsella, 1974). The quality of natural flavors added to soy foods are also altered unfavorably because some of the odors bind to soy protein. Carbonyl compounds and 2-pentyl pyridine bound with greater affinity to glycinin fractions than β-conglycinin fractions (Zhou et al., 2002; O'Keefe et al., 1991). The extraction of oil-body-associated proteins and polar lipids significantly reduced the quantity of odors associated with soy protein isolate (Samoto et al., 1998).
Textures created by protein-protein interactions can have more effect on flavor intensity than the in-nose odor concentration (Weel et al., 2002). Soy proteins can contribute to the poor organoleptic quality of soy beverages by forming insoluble aggregates and chalky mouthfeel (Skarra and Miller, 2002). Among the main soy proteins, glycinins are more sensitive to pH and Ca+2-induced insolubilization (Yuan, 2002) and soybeans containing a low ratio of glycinins to β-conglycinins are useful for creating soluble soy protein ingredients (U.S. Pat. No. 6,171,640). Lipid oxidation reactions also influence protein solubility. Antioxidants can be added during soy protein isolate manufacture to limit free radical induced oxidation of proteins and improve the yield of soluble protein (U.S. Pat. No. 5,777,080). Some peptides can react during processing with polysaccharides to form antioxidant compounds (Matsumura, 2003).
Color influences perceptions of freshness and taste (Joshi, 2000). Low amounts of reducing sugar and aldehydes formed from lipid oxidation react with amino groups of proteins on heating to form brown pigments by the Maillard's browning reaction (Kwok et al., 1999). Soymilk with a higher content of aldehydes will create a darker, less appealing color after heat processing. On the other hand lipid oxidation during soymilk processing decolorizes yellow pigments in soymilk (Obata and Matsuura, 1997).
Soybeans are refined to improve the flavor by extracting lipids and other components either by alcohol extraction, enzyme treatments, washing protein curds, ultrafiltration of protein and or use of flash vaporization. These processes add to the cost of the soy protein ingredients and typically lower the amounts of healthful components that are bioavailable (for example fiber, oligosaccharides, isoflavones, polyunsaturated fatty acids, tocopherols, phospholipids, bioactive peptides). Processing approaches used to improve the organoleptic properties of soy protein ingredients are limited in effectiveness by odors bound to soy proteins and by conditions that promote odor formation (pH 8-10). Soybeans that lack one to three of the lipoxygenases 1, 2, and 3 were created using mutation breeding to reduce the formation of beany odors (Hajika et al., 1991). Aroma analysis of soymilk and soy flour made from soybeans lacking the three lipoxygenases were found to contain lower amounts of several odors, but higher amounts of 1-octen-3-ol than the parent soybean line containing all three lipoxygenases (Hao et al., 2002). Similar levels of 2,4 decadienal were found in defatted flour and soy protein isolate made from one soybean lacking three lipoxygenases and two other soybean lines (Boatright et al., 1998). Soy foods prepared from soybeans lacking lipoxygenases had improved flavor compared to foods made from control soybeans (Wilson, 1996). Soymilk prepared from soybeans lacking three lipoxygenases was perceived as more bitter than the control, especially after 15 months of seed storage, but this difference was expected to be eliminated by adding sugar (Torres-Penaranda and Reitmeirer, 2001).
Transgenic modifications are proposed to improve the flavor of soybeans by reducing the levels of polyunsaturated fatty acids (U.S. Pat. No. 5,981,781), lipoxygenases (U.S. Patent Appln. 20030074693) and or hydroperoxide lyases (U.S. Pat. No. 6,444,874). Soybeans containing less than 10% polyunsaturated fatty acids and greater than 75% oleic fatty acids yield frying oil that is less tasty compared to frying oil with higher polyunsaturated fatty acids (Warner et al., 2001).
Chemicals such as polyphosphates (U.S. Pat. No. 6,355,296) can be used to limit off-favor production and improve protein solubility. Other additives such as gallic acid (PCT WO 01/06866) or aldehyde oxidase (Maheshwari et al., 1997) can be used to remove odors.
There is little published information on the effects of natural genetic variations on flavor and color attributes of soybeans. The thiobarbituric acid number for 16 soybean varieties was determined as a measure of lipid oxidation and no correlation was found with the vitamin E content of the soybeans (Dahuja and Madaan, 2004). The amounts of 2-pentyl pyridine and 2,4 decadienal in soy flour and soy protein isolate made from three soybean varieties were determined (Zhou and Boatright, 1999). The effects of drying conditions on the removal of the green pigment, chlorophyll from soybeans were studied (Salete et al., 2003; Sinnecker et al, 2002).
In past decades scientists showed that oils prepared from soybeans lacking lipoxygenases did not have improved oxidative stability. Soybean proteins produced from lipoxygenase null soybeans still contained significant levels of beany taste (Maheshwari et al., 1997).
The first step in making soymilk or soy protein ingredients is to dehull (or decoat) the soybeans to create soybean meats. Hypocotyls may also be separated from the cotyledons. Soybean meats are defined as dehulled soybeans and may or may not include cotyledons. A method for preparing meats is described, for example, in U.S. Pat. No. 5,727,689. One method for dehulling includes, but is not limited to, running seeds between counter-current rollers or a cracking mill and aspirating light weight hulls, leaving the meats. Meats may be soaked in water to produce soymilk or flaked and extracted using hexane as an initial step in making defatted soy flour, soy protein concentrates, soy protein isolates and purified protein fractions, as desired.
The present invention provides a new method to determine the ability of soybean meats to resist production of key odor compounds identified as 2,4 decadienal, hexanal, hexanol and 1-octen-3-ol. These compounds were selected as indicators of the extent of different types of oxidation reactions. Hexanal and hexanol result from the breakdown of hydroperoxide containing compounds (peroxides on 9 and 12 carbon positions of fatty acids) by hydroperoxide lyases and alcohol dehydrogenases. 2,4 decadienal is a breakdown product of the lipoxygenase pathway which is not known to involve hydroperoxide lyases. 1-octen-3-ol is formed by the action of hydroperoxide lyases on hydroperoxides formed on the 10 carbon position of linoleic acid. These compounds can react further by additional processing to form more potent odors. For example, 2,4 decadienal is involved in the formation of 2-pentyl pyridine and 1-octen-3-ol is involved in the formation of 1-octen-3-one.
SUMMARY OF THE INVENTION
In one aspect, the invention provides a soybean meat composition produced from soybeans comprising lipoxygenases 1, 2 and 3, wherein the composition comprises greater than 10% linoleic acid as a percentage of total fatty acids and less than 20 μg of total 2,4 decadienal plus hexanal plus hexanol per gram following oxidation under mild aqueous conditions. The composition may or may not comprise the lipoxygenases, or any combination thereof and may comprise deactivated lipoxygenase. In one embodiment, the composition comprises lipoxygenase-2. In certain embodiments, a composition provided by the invention may comprise less than about 15 μg or less than about 18 μg of total 2,4 decadienal plus hexanal plus hexanol. In further embodiments, the composition may comprise about 6 μg- about 20 μg, about 10 μg-20 μg or about 12-18 μg total 2,4 decadienal plus hexanal plus hexanol. In other embodiments, the composition may comprise less than 4% linolenic acid as percent of total fatty acids, including less than about 3% and from about 1%-4% or about to about 2%- about 4%.
In another embodiment, a composition of the invention may comprise less than 2000 μg per gram free arginine and/or less than 400 μg free asparagine per gram, including less than about 1800 μg per gram free arginine and/or less than about 350 μg free asparagine per gram. Such a composition, in certain embodiments, may comprise about 300 μg-2000 μg per gram free arginine, including about 500-2000, about 1200-1800 and about 1000-2000 μg per gram free arginine. A composition provided by the invention may further, in certain embodiments, comprise from about 50 μg- about 400 μg free asparagine per gram, including about 100-400, 100-350, 200-400, 300-400 and 250-400 μg free asparagine per gram.
In still another embodiment, the compositions provided by the invention may have a color measured as b* value of less than 30 and an L* value greater than 80, as monitored by the CIE-L*a*b* system where L* indicates lightness and b* indicates hue on a blue (−) to yellow (+) axis. In certain embodiments, a composition of the invention may comprise a color measured as b* value of about 18-30, about 20-30, about 25-30 and less than about 25. In further embodiments, a composition provided by the invention may comprise an L* value of, about 80-100, about 80-90 and greater than about 90. In certain embodiments, a composition provided by the invention may comprise less than 8 μg of 1-octen-3-ol content per gram following oxidation under mild aqueous conditions, including less than about 6 μg, less than about 5 μg, from about 1.3- about 8 μg, from about 2- about 8 μg, and from about 4- about 8 μg. A composition provided by the invention may also have greater than 30% of the protein as β-conglycinin and may have less than 25% of the protein as glycinin. Such a composition may be further defined as having greater than about 40% of the protein as β-conglycinin, and having a β-conglycinin content of from about 30%- about 60%, about 40%-60%, about 35%-55%, and about 30%- about 50% of the protein. Such a composition may be further defined as having a glycinin content of less than about 20%, 15% and 10%, and may comprise from about 0%-25%, 5%-20%, 1%-25%, and about 10-25% of the protein as glycinin.
In another aspect of the invention, a soybean meat composition is provided having greater than 30% of the protein as β-conglycinin and less than 25% of the protein as glycinin, less than 5,000 μg per gram of free arginine, and less than 900 μg per gram free asparagine. Such a composition may comprise, in certain embodiments, from about 300-5,000 μg per gram, from about 1,000-5,000 μg per gram, from about 3,000-5,000 μg per gram, from about 1,000-4,000 μg per gram, and from about 500-2,000 μg per gram of free arginine. Such a composition may comprise, in certain embodiments, less than 400 μg per gram free asparagine, from about 50-400 μg per gram, from about 100-400 μg per gram, from about 100-700 μg per gram, and from about 200-900 μg per gram free asparagine. In one embodiment, the composition has less than 2,000 μg per gram of free arginine and less than 400 μg per gram free asparagine.
In another embodiment, the composition provided comprises less than 4 μg per gram 1-octen-3-ol content following oxidation under mild aqueous conditions, including less than about 3 μg, from about 1.3 μg-3 μg, from about 1.3 μg-4 μg and from about 2 μg-4 μg per gram. In still further embodiments, the composition has a linolenic acid concentration between 1% and 14% of the total fatty acids, including about 3-14%, about 5-14%, about 1.5%-12%, about 3-12% and about 7-14%. In yet another embodiment, the composition has a linoleic acid concentration between 10% and 60% of the total fatty acids, including between about 10% and 50%, between about 10% and 40%, between about 15% and 60%, between about 20% and 50%, and between about 20% and 60%.
In certain embodiments, a soybean meat composition provided by the invention may be defined as lacking one or more lipoxygenases. In one embodiment, a soybean meat composition provided by the invention may be defined as lacking lipoxygenase-2. In further embodiments, any combination of lipoxygenase-1, lipoxygenase-2 and/or lipoxygenase-3 are absent, including any two or all three of these lipoxygenases. A composition of the invention may also be defined as having a color characterized by b* value less than 30 and an L* value greater than 80 as monitored by the CIE-L*a*b* system where L* indicates lightness and b* indicates hue on a blue (−) to yellow (+) axis. In still other embodiments, a composition provided by the invention may comprise 67-69 mg lysine per gram of protein, may comprise 72-80 mg arginine per gram of protein and/or may comprise 28-30 mg histidine per gram of protein.
In yet another aspect, the invention provides a method of analyzing the odor producing properties of a soybean comprising determining the level of at least one compound selected from the group consisting of 2,4 decadienal, hexanol, hexanal, and 1-octen-3-ol. In one embodiment, the method may comprise determining the level of the compound comprises incubating a mixture of about 1 part of soybean seed flour and about 4 parts of water for a period in the range of about 1 to about 40 minutes and quantifying amounts of at least one compound selected from the group consisting of 2,4 decadienal, hexanol, hexanal, and 1-octen-3-ol and combinations thereof, using deuterated standards for hexanal, hexanol and decadienal. The soybean seed flour may be made from dehulled soybeans.
In still yet another aspect, the invention provides a method of obtaining a soybean variety producing soybeans and soybean meats with decreased odor producing properties comprising measuring the level of at least one compound selected from the group consisting of 2,4 decadienal, hexanol, hexanal, 1-octen-3-ol, and any combination thereof in one or more soybeans or soybean meats from first and second soybean varieties and selecting the variety producing seeds with lower levels of the compound. The method may further comprise crossing a plant of the selected variety with a different plant to produce progeny and measuring the level of at least one compound selected from the group consisting of 2,4 decadienal, hexanol, hexanal, 1-octen-3-ol, and any combination thereof in one or more soybeans or soybean meats from the progeny.
In still yet another aspect, the invention provides a method for selecting a soybean variety that resists fungal contamination comprising selecting a variety that comprises less than 5 μg 1-octen-3-ol per gram of seed as measured by incubating a mixture of about 1 part of soybean seed flour and about 4 parts of water for a period in the range of about 1 to about 40 minutes and measuring the 1-octen-3-ol.
In still yet another aspect, the invention provides a seed of the soybean plant designated 0119149, representative seed of which have been deposited under ATCC Accession No. PTA-6197. The invention further provides a soybean plant 0119149 or parts thereof produced by growing such seed. Such a plant of the invention may comprise a transgene. In still other embodiments, the invention provides a method of producing a soybean plant derived from the soybean plant 0119149, the method comprising the steps of: (a) preparing a progeny plant derived from soybean plant 0119149 by crossing a plant of the soybean plant 0119149 with a second soybean plant, wherein a sample of the seed of the soybean plant 0119149 was deposited under ATCC Accession No. PTA-6197; (b) crossing the progeny plant with itself or a second plant to produce a seed of a progeny plant of a subsequent generation; (c) growing a progeny plant of a subsequent generation from the seed and crossing the progeny plant of a subsequent generation with itself or a second plant; and (d) repeating steps (b) and (c) for an addition 3-10 generations to produce an inbred soybean plant derived from the soybean plant 0119149.
In still yet another aspect, the invention provides soybeans with improved organoleptic properties (i.e. soybeans with improved taste, color, odor and mouth feel properties), following oxidation under mild aqueous conditions. Also provided are soybeans with lighter color to improve the organoleptic properties of soybeans. Further provided are soybeans with low amounts of free arginine and asparagine to improve the organoleptic properties of soybeans. In another embodiment, soybeans with reduced levels of linoleic and linolenic acids are provided to improve organoleptic properties.
A soybean plant provided by the invention may comprise, in one embodiment, one or more transgenes. Examples include a gene conferring herbicide resistance that will produce plants with herbicide resistance and a gene conferring insect resistance.
In accordance with the invention, soybean seed are provided containing lipoxygenases 1, 2 and 3 and greater than about 10% linoleic acid as a percentage to total fatty acids that produces less than 20 μg of total 2,4 decadienal plus hexanal plus hexanol per gram of ground seeds following oxidation under mild aqueous conditions.
In accordance with another aspect of the invention, soybeans containing lipoxygenases are provided having less than about 4% linolenic fatty acid and greater than about 10% linoleic acid as percent of total fatty acid and producing less than 20 μg of total 2,4-decadienal plus hexanal plus hexanol per gram of ground seeds following oxidation under mild aqueous conditions. The same soybeans may also produce less than 8 μg of 1-octen-3-ol content per gram of ground seeds following oxidation under mild aqueous conditions.
In accordance with still yet another aspect of the invention, the invention also provides, soybeans having less than about 2000 μg free arginine and less than about 400 μg free asparagine per gram dry seed weight and producing less than about 20 μg/gm of 2,4-decadienal, hexanal and hexanol per gram ground soybeans following oxidation under mild aqueous conditions. The same seeds may also produces less than 8 μg of 1-octen-3-ol content per gram ground soy seeds following oxidation under mild aqueous conditions.
In accordance with still yet another aspect of the invention, soybeans are provided having yellow color measured as “b* value” of less than 30 and producing less than 20 μg/gm of 2,4-decadienal, hexanal and hexanol per gram ground soybeans following oxidation under mild aqueous conditions. The same seed may also produce less than 8 μg of 1-octen-3-ol content per gram of ground seeds following oxidation under mild aqueous conditions.
In accordance with still yet another aspect of the present invention, soybeans are provided having greater than 30% of the protein as β-conglycinin and or less than 25% of the protein as glycinins that produce less than 20 μg/gm of 2,4-decadienal, hexanal and hexanol per gram ground soybeans following oxidation under mild aqueous conditions. The same seed may also produce less than 8 μg 1-octen-3-ol per gram ground seeds following oxidation under mild aqueous conditions.
In accordance with the present invention, soybeans are provided comprising less than 5,000 μg free arginine, less than 900 μg free asparagine and greater than 30% of the protein as β-conglycinin and less than 25% of the protein as glycinins that produce less than 20 μg/gm of 2,4-decadienal, hexanal and hexanol per gram ground soybeans following oxidation under mild aqueous conditions. The same seed may also produce less than 8 μg 1-octen-3-ol per gram of ground seeds following oxidation under mild aqueous conditions.
In accordance with still yet another aspect of the invention, soybeans are provided resulting from a cross of a first soybean seed having greater than 30% of the total protein as β-conglycinin and less than 25% of the protein as glycinins and a second soybean seed producing less than 20 μg/gm of 2,4-decadienal, hexanal and hexanol per gram ground soybeans following oxidation under mild aqueous conditions.
In accordance with still yet another aspect of the invention, soybeans are provided resulting from a cross of a first soybean seed having less than 4% linolenic fatty acid and greater than 10% linoleic acid as percent of total fatty acids and a second soybean seed containing lipoxygenases 1, 2 and 3 and greater than 10% linoleic acid as a percentage of total fatty acids producing less than 20 μg/gm of 2,4-decadienal, hexanal and hexanol per gram ground soybeans following oxidation under mild aqueous conditions.
In accordance with still yet another aspect of the invention, a method of analyzing the odor-producing property of soybean seed varieties is provided comprising incubating a mixture of about 1 part of soybean seed flour and about 4 parts of water for a period in the range of about 1 to about 40 minutes and quantifying amounts of at least one compound selected from the group consisting of 2,4 decadienal, hexanol, hexanal, and 1-octen-3-ol and combinations of two, three or four thereof using deuterated standards for hexanal, hexanol and decadienal.
In accordance with still yet another aspect of the invention, a method of soybean breeding is provided comprising incubating a mixture of about 1 part of soybean flour or dehulled-soybean flour and about 4 parts of water for a period in the range of about 1 to about 40 minutes at room temperature and quantifying amounts of 2,4 decadienal, hexanol, hexanal, and 1-octen-3-ol using deuterated standards for hexanal, hexanol and decadienal and selecting seed from breeding populations based on the results.
In accordance with another aspect of the invention, soybeans are provided comprising a transgene, for example, a herbicide resistance gene imparting herbicide resistance or an insecticidal gene imparting insect resistance.
In accordance with another aspect of the invention, processed foods for human consumption are provided comprising soybeans having greater than 30% of the protein as β-conglycinin and less than 25% of the protein as glycinins that produce less than 20 μg/gm of 2,4-decadienal, hexanal and hexanol per gram ground soybeans following oxidation under mild aqueous conditions.


DESCRIPTION OF ILLUSTRATIVE EMBODIMENTS
The invention provides soy compositions, soybeans, and soybean seed derivatives with improved organoleptic properties, and methods for producing the same. The soy compositions of the invention provide improved taste, color, odor and mouth feel properties. The invention also provides methods for producing such compositions and methods of determining the ability of a soybean variety to produce key odors identified as 2,4 decadienal, hexanal, hexanol and 1-octen-3-ol and the use of the results to select seeds from breeding populations.
Oxidation conditions may be produced in accordance with the invention when approximately 0.5 soy flour is mixed with 2 mL of water or 1 part of soybean flour is mixed with 4 parts of water to disperse the solid particles in water and allow oxidization reactions to occur for approximately 1-40 minutes at room temperature wherein room temperature could vary from 15° to 40° C. The concentrated suspension allows enzymes, substrates, free radicals, free radical scavenging compounds, enzyme inhibitors, and other factors impact the amounts of odors produced.
The invention provides lipoxygenase containing soybeans and compositions derived therefrom having less than 4% linolenic fatty acid and/or greater than 10% linoleic acid as percent of total fatty acid and producing less than 20 μg 2,4-decadienal (CH3(CH2)4CHCHCHCHCHO, CAS No. 25152-84-5) plus hexanal (CH3(CH2)4CHO, CAS No. 66-25-1) plus hexanol (CH3(CH2)5OH, CAS No. 111-27-3) per gram of ground seeds following oxidation under mild aqueous conditions. The same soybeans may also produce less than 8 μg of 1-octen-3-ol (CH3(CH2)4CHOHCHCH2, CAS No. 3391-86-4) per gram of ground seeds or dehulled soy flour following oxidation under mild aqueous conditions. The compounds 2,4 decadienal, hexanol, hexanal, and 1-octen-3-ol and their combinations were used to quantify odor-producing properties of soybeans. Odors are not restricted to these listed compounds. Other detectable aldehydes, ketones and alcohols can be used as measures of odor producing properties using the method of the invention. Examples of these compounds include but are not restricted to Propanal, Pentenal, Pentanal, Hexenal, Pentenol, Heptanal, Heptenal, Benzaldehyde, Hexadienal, Heptadienal, Heptanol, Octenol, Octenal, Nonanal, Octadienone, 2 pentyl Furan, Pentanal, 2,3-dimethyl, Nonenal, Maltol, Decenal, and 2-Undecenal. According to the invention the term “lipoxygenase” refers to an enzyme that catalyzes oxidation of unsaturated fatty acids with oxygen to yield peroxides. The term “lipoxygenase” (EC. 1.13.11.12) is also referred as lipoxidase and dioxygenase in the art. Odors of soymilk and soy protein ingredients from soybeans lacking one, two or three of the lipoxygenases 1, 2 and 3 were assessed by other researchers. High oleic soybeans exist with less than 4% linoleic acid. Some of the soybeans having those traits may produce less than 20 μg of total 2,4 decadienal plus hexanal plus hexanol per gram of ground soybeans using the assay of this invention and some will not fall in that range. It was discovered in this invention that is possible to create soybeans that contain lipoxygenases 1, 2 and 3 that produce very low levels of odors and that lipoxygenase-null soybeans can produce high levels of off-flavors. In addition to high β-conglycinin compositions that were not previously screened for odor-producing properties, the invention provides in particular new soybean compositions having lipoxygenases 1, 2 and 3 and greater than 10% linoleic acid. Linoleic fatty acid (18:2 n-6) and linolenic fatty acid (18:3 n-6) are polyunsaturated fatty acids with two or three cis double bonds according to the invention. The methods of the invention for selecting low odor-producing lines from the progeny of lipoxygenase-null soybeans or high oleic soybeans are within the scope of the invention.
The odor 1-octen-3-ol is a cleavage product of fatty acids having hydroperoxides on the 10 carbon position of linoleic acid. It was discovered in this invention that the removal of the hull substantially reduces the 1-octen-3-ol forming property of soybean compositions. Fungal lipoxygenases and hydroperoxide lyases form 10-hydroperoxides and 1-octen-3-ol, respectively (Wurzenberger and Grosch, 1984; Husson et al., 1998). It was reasoned in this invention that soybeans that produce lower amounts of 1-octen-3-ol, resist contamination of the soybean hull by fungus such as Phomopsis (Minor et al., 1995) and or contain components that inhibit the fungal lipoxygenases.
The organoleptic properties of soybean products depend on the contents of glycinins and β-conglycinins. The glycinins are more prone to retaining odors and to forming insoluble particles that adversely affect the sensory quality of soybean products. The present invention provides soybeans having greater than 30% of the protein as β-conglycinin and less than 25% of the proteins as glycinins and will produce less than 20 μg of total 2,4-decadienal plus hexanal plus hexanol per gram of ground seeds following oxidation under mild aqueous conditions. The same seeds may also produce less 8 μg of 1-octen-3-ol per gram of ground seeds under similar conditions. According to the present invention β-conglycinin refers to a protein trimer with a molecular weight mass of 150-200 kDa. Three major subunits of β-conglycinin are the α′ (72 kDa), α(68 kDa), and β(52 kDa). The alpha-prime and alpha subunits contain two covalently bound carbohydrate moieties and the beta-subunit contains one. A review of the structure and properties of β-conglycinin and the other major storage protein, glycinin is given by Utsumi et al., (1997). One can use public germplasm such as “Moshidou Gong 503” to change the ratio of α to α′ subunits of β-conglycinin using traditional breeding methods. The term β-conglycinin in this application includes these subunit variations. The seeds of the present invention having greater than 30% of the protein as β-conglycinin and or less than 25% of the protein as glycinins are provided that comprise less than 5,000 μg/g free arginine and less than 900 μg/g free asparagine. The term “free” refers to amino acids that are not bound with other molecules present in the soybeans or soybean seed flour and can be extracted and solubilized by 5% aqueous solution of trichloroacetic acid (TCA) at 4° C. overnight. The value of selecting soybeans comprising low levels of free amino acids for producing high quality soybean meats, soymilk, soy flour, soy protein concentrates and soy protein isolates had not previously been demonstrated.
The color of soy ingredients and foods made according to the invention may be improved by reducing the levels aldehydes formed (e.g. hexanal and 2,4 decadienal) because aldehydes react with amines to form brown pigments. Reduced levels of lipid oxidation products can also limit the oxidative bleaching of yellow pigments causing a final product color to be less white. The potential low bleaching problem is solved in this invention by selecting soybeans containing low levels of yellow pigment. The invention provides soybean compositions having yellow color measured as “b* value” of less than 30 and producing less than 20 μg of total 2,4-decadienal plus hexanal plus hexanol per gram of ground seeds following oxidation under mild aqueous conditions. The “b*” value as used herein to describe the color of soybean seed represents the CIE-L*a*b* Color Scale (CIE, Colorimetry, Publication 15.2, Second Edition, Vienna (1986) using Colorflex procedure) and relates to blueness (negative numbers) to yellowness (positive numbers) of soybeans or soybean flour, similarly “L*” value refers to lightness of soybeans or soybean flour on CIE-L*a*b* Color Scale. Soybeans or soybean flour in one embodiment of the invention will have L* value greater than 80.
The desired wild-type soybean, commercial cultivar, or hybrid thereof may be crossed by conventional plant breeding methods with a soybean plant having seeds with the low odor producing phenotype of the invention to create seeds comprising the low odor trait plus other desired traits (e.g., yield, high β-conglycinin composition, herbicide resistance). Hybrid progeny exhibiting the low odor trait and others desired phenotypes are selected. Breeding methods used in accordance with the present invention include, for example, methods described in Knowles and Briggs (1967) or any like methods known in the art. Specific methods for the selection and development new soybean varieties, for example, are disclosed in U.S. Pat. No. 6,653,534.
The invention also provides processed food for human consumption made from soybean compositions of the invention. Example of processed foods for human consumption may be made, for example, from a dehulled soy flour composition of the invention. Examples of these derivatives include but are not limited to, bars, beverages, meat and meat alternatives, soy yogurt, cheese alternatives, nutritional supplements.
The following examples are included to demonstrate preferred embodiments of the invention. It should be appreciated by those of skill in the art that the techniques disclosed in the examples which follow represent techniques discovered by the inventors to function well in the practice of the invention, and thus can be considered to constitute preferred modes for its practice. However, those of skill in the art should, in light of the present disclosure, appreciate that many changes can be made in the specific embodiments which are disclosed and still obtain a like or similar result without departing from the concept, spirit and scope of the invention. More specifically, it will be apparent that certain agents which are both chemically and physiologically related may be substituted for the agents described herein while the same or similar results would be achieved. All such similar substitutes and modifications apparent to those skilled in the art are deemed to be within the spirit, scope and concept of the invention as defined by the appended claims.
EXAMPLE 1
Materials and Methods
This example describes an analytical method of the present invention. The purpose of this analytical method is to determine the odor-producing properties of different soybean lines.
The method determines selected odors by first initiating odor formation. Grinding the seed into fine flour and activating enzymes using water caused the odors to form. Studies on the rate of formation indicated that at room temperature the formation of the odors were mostly complete after about 20 minutes (Table 1). This time was important to successful quantitation of the odor compounds and assessment of the odor producing properties of different soybean lines. After 20 minutes deuterated surrogates of hex anal, hexanol and 2,4 decadienal were added to provide internal standards. The reaction was stopped by the addition of sodium sulfate which was immediately followed with the addition of 10% methanol:ether to extract the aldehydes, alcohols and ketones. The method was not restricted to the compounds listed. All other detectable aldehydes, ketones and alcohols can be quantified but not with the precision as the three using deuterated surrogates.







TABLE 1







Effect of time after mixing soybean flour with water (0.5 g flour 2 mL water,


i.e. 1:4 ratio) on formation of flavor components. The pH of the suspensions for four


different soybean lines (A-4, A-5, A-10 & A-14) was about 6.3.




















1-Octen-

2,4







Time
Hexanal
2 x st
3-ol
2 x st
Decadienal
2 x st
pH (A-
pH (A-
pH (A-
pH (A-


(minutes)
(μg/g)
dev.
(μg/g)
dev.
(ug{circumflex over ( )}g)
dev.
4)
5)
IO)
14)




















0
1.3
2.6
0.8
0.4
0.4
0.4
6.4
6.4
6.3
6.3


5
11.8
0.2
2.9
0.4
6.9
0.7


10
11.4
1.4
3.7
0.7
6.5
0.6
6.3
6.3
6.3
6.3


20
14.0
0.8
5.8
0.6
7.8
0.9
6.3
6.3
6.3
6.3


40
15.7
1.9
7.8
0.5
8.6
2.3
6.3
6.3
6.3
6.3


240
17.0
4.2
8.9
1.8
9.9
1.7









The analytical time to determine these components in 175 samples takes 24 hours. This includes extraction and determination using gas chromatography/ mass spectrometry. The size of the sample for analysis was typically 0.5 grams (g) but can range from 0.2 g to 0.7 g. The range of an odor concentration on a wet weight bases was from 0.2 μg/g to 120 μg/g.
Soybean Meat Sample Preparation: Whole seed or soybean meats were collected as samples. Approximately 6 to 12 randomly selected seed or the equivalent weight as soybean meat pieces from a sample were ground in a ball mill at approximately 1200 revolution per minute (rpm) for 1 minute to produce a fine flour. Ball mill for grinding seeds is described in a U.S. Patent Pub. 2003/0146313 A1. Number of seeds or soybean meats was determined to obtain approximately 0.5 to 1.0 g of soybean flour at the end of grinding. Freshly ground soybean flour was used for further analysis.
Extraction of soybean flour: Freshly ground soybean flour was used for extraction of the key odors. Approximately 0.5 g (0.48 to 0.52 g) of soy flour was taken in a 20 milliliter (ml) vial (VWR TraceCleanTM clear borosilicate Teflon lined closure vials) with a cap. De-ionized water (2 ml) was added to the flour in the vial before replacing the cap. Contents of the vial were mixed for approximately 30 seconds (sec) in a vortex mixer to ensure that all soybean flour was properly hydrated in the vial. Hydrated soybean flour was allowed to incubate under mild aqueous conditions, which are defined herein as incubation in water at room temperature (22° C.) for 20 minutes (min). After 20 min, 11±0.3 grams of anhydrous sodium sulfate was added in the vial followed by addition of 10 ml of 10% methanol:ether solution in the vial. 30 microliters of a standard surrogate (mixture of deuterated standards for Hexanal, hexanol and decadienal) spiking solution was further added in the vial before recapping and shaking it for 30-40 min on a reciprocating shaker at  ̃200 rpm. After 30-40 minutes 1 ml of methanol:ether extract was placed into a Autosampler vial (Autosampler vial for 7683 HP Autosampler. Vendor is VWR) for further analysis.
Analysis of Soybean Flour Extracts: Soybean flour extracts in methanol:ether extraction medium were further analyzed in a Gas Chromatograph Agilent 6890 (395 Agilent Technologies, Palo Alto Calif. 94306) equipped with Agilent 7683 series autosampler and Leco time of Flight mass spectrometer with LECO Chrom TOF software (LECO Corporation, St. Joseph, Mich. 49085). Gas chromatograph was also equipped with 10-meter DB-WAX or DB1701 gas chromatography column with film thickness of 0.4 or higher and ID 0.18 mm (Agilent Technologies). Methanol (methanol is EM Science methanol purge and trap grade) was procured from VWR (VWR International West Chester, Pa. 19380); Ethyl ether (ethyl ether anhydrous) was obtained from Mallinckrodt (Mallinckrodt, Hazelwood, Mo. 63042). 2,4 decadienal, 85% trans (15% cis), Hexanal 98%, Hexanol, 99%, 1 octen-3-ol 98%, 2 undecanone 99%, 2 nonenal 97%, and 2,4 nonadienal 99% were procured from Sigma-Aldrich Company (Saint Louis Mo. 63103). Deuterated D12 Hexanal, D13 Hexanol, and D2 2,4 decadienal were made in house as described by Lin et al. (1999). For analysis of samples 1 micro-liter (μl) of sample was injected through the injection port of the gas chromatography apparatus (gc). Parameter used for analyzing samples in chromatograph were as follows: Chromatograph Parameters Column: DB-Wax or DB 1701 capillary 10 m×0.18 mm, 0.4 mm Film Injection Volume: 1 ul Injection liner: Split/splitless liner.
Temperature Program: Initial 55° C. for 1 min 40° C. to 175° C. @ 40° C./min, hold 0 min 175° C. to 240° C. @ 35° C./min, hold 0 min Inlet temperature: 220° C. Injection mode: Pulsed splitless with 8 psi initial for 1.5 minutes Split ratio: 20:1 Carrier gas: Helium @ 1.8 mL/min constant flow.
LECO Time Of Flight Parameters Temperature interface: 250° C. Source Temperature: 200° C. Mass Spectrometer source temperature: 150° C. Scan parameters: 50 to 250 m/z at approx 50 scans per second.
Quality control of Analysis: For each batch of samples a method blank and a spike was run at the same time. The spike was made by splitting one of the samples to be analyzed into two portions. The sample should be as homogenous as possible. The second portion was spiked with a known amount of hexanal, 1 octen-3-ol and decadienal. This addition was made at the time of the addition of the deuterated compounds in extraction procedure as described above. The concentration of the spiked and unspiked compounds was determined as the % recovery by the following formula:




  
    %
    ⁢
    
      
    
    ⁢
    recovery
  
  =
  
    100
    *
    
      
        
          
            (
            
              C
              s
            
            )
          
          ⁢
          
            (
            
              wt
              s
            
            )
          
        
        -
        
          
            (
            
              C
              0
            
            )
          
          ⁢
          
            (
            
              wt
              s
            
            )
          
        
      
      
        x
        s
      
    
  




    
    
        Where:
        
            Cs=concentration of spiked sample in μg/(gm wet wt).
            C0=concentration of the unspiked sample in μg/(gm wet wt).
            Wts=mass of sample spiked in gm.
            Xs=micrograms spiked into sample.
        
        
    
    


The method blank followed the extraction procedure without the addition of the soy flour.
Accuracy and Precision of Analysis: The accuracy and precision was determined by running a homogenous soy flour sample and spiking the sample with a known level of the three compounds hexanal, 1 octen-3-ol and 2,4 decadienal. Unspiked samples were also analyzed to determine the amounts of spiked compound recovery. Different spike levels can be used as a standard addition method to determine basis due to systematic errors. The average value along with the standard deviation was determined. The average value was compared to the known level of material added to give an estimate of the accuracy of the method. The standard deviation gives the precision of the measurement. Note it is important to understand that these approaches only measures the analytical variability since grinding over 40 seeds to make the homogenous soy flour averages out the seed variability. A larger variation may occur for the actual determination because of seed to seed variation. For hexanal the % recovery was 83.8%. For 1 octen-3-ol the % recovery was 93.6%. For 2,4 decadienal the % recovery was 99.3%. The hexanal was the least accurate based on the spike approach. This is believed to be because of the volatility of the hexanal and the fact that the method has low recoveries for hexanal. The octen-3-ol and 2,4 decadienal have higher degrees of accuracy using the spike approach. The precision as indicated by the % relative standard deviation of the recoveries was 5% for the hexanal and the octen-3-ol. For the 2,4 decadienal the precision as measured by the % relative standard deviation of the recovery values was 1.1%. Sample size was not found to have an effect from 0.2 to 0.9 grams for this homogenous sample but it may be a problem between samples. This was not tested. Thus sample size should be about 0.5 grams until sample size is known not to be a problem or the method is adjusted.
The detection range for all compounds is from 0.5 micrograms to 25 micrograms. Adding more standards to the standard curve can extend the range.
EXAMPLE 2
Identification and Selection of Low Odor Producing Soybeans
Potent odors were quantified in soymilk made from a control soybean (Vinton 81), a soybean lacking lipoxygenase-2 (QT-1) and a soybean lacking lipoxygenases 1,2 and 3 (IA2025). Soymilk was made from each soybean variety by soaking desired clean seeds in water in 1:5 ratio (1 gm weight:5 ml water at 25° centigrade (C) for about eight hours. After discarding soaking water, soybeans weighing twice the original weight were drained and blended with fresh distilled water (2× dry weight of soybeans) for five minutes. Additional distilled water (7× dry weight of soybeans) was blended into the slurry for about 2 minutes (min.) at 20° C. The slurry was simmered at 95° to 98° C. for 20 min. in a water bath and filtered through coarse woven cheesecloth and squeezed by hand to express as much soymilk as possible. The soymilk was pasteurized by simmering in a water bath at 85° to 90° C. for 10 minutes to reduce microbial contamination and stored at 4° C. before the extraction of odors for further analysis.
Odors were extracted from the soymilk samples. Soymilk was extracted with a 0.67 portion of FreonTM 113 for at least 30 minutes. After removal of the FreonTM 113 extract, the aqueous phase was further extracted with 0.67 portion of ethyl acetate. After the collection of ethyl acetate extract, the aqueous phase was discarded. Both FreonTM and ethyl acetate were filtered thru magnesium sulfate to remove as much water as possible and concentrated to 1 ml using Buchi 0.1 rotary evaporator. Freon extracts were evaporated under 48 kilopascal (kPa) and ethyl acetate under 86 kPa.
Potent odors produced in soymilks were quantified using GC-Olfactometry (Acree T. E, Analytical Chem. 69:170A-175A, 1997). GC-Olfactometery is gas chromatography with a sniffing port where potency of a chemical compound as an odorant is measured as a measurement of human response to odorants in air stream or puffs. Hewlett Packard 6890 gas chromatograph equipped with a 12 m×0.32 mm cross-linked methyl silicone fused silica capillary column (film thickness=0.33 μm) was used for CharmAnalysisTM (Acree, T. E.; Bamard, J; Cunningham D. G.; Food Chem. 14, 273-286, 1984). The effluent consisted of helium (2 ml/min) as the carrier gas and nitrogen as the make up gas (ca. 30 ml/min). The effluent was mixed with sniffing air (20 L/min) which was 99% laboratory air humidified to between 50% and 75% and passed through the sniffer via a 10 mm diameter silylated pyrax tube. The GCMS oven was programmed to start increasing its temperature three mins from the initial temperature of 35° C. to 225° C. at 6° C./min. Further details of the method for CharmAnalyisTM in soybean milk can be found in Ph.D. Dissertation presented to the faculty of Graduate School of Cornell University by Yu-Wen Feng.
Both soybeans lacking lipoxygenase-2 (IA2025, QT-1) produced lower levels of hexanal than the control (Table 2). The soybean lacking all three lipoxygenases (IA2025) produced the highest levels of 2,4 decadienal and 1-octen-3-one, while the soybean lacking lipoxygenase 2 (variety QT-1) had the lowest levels of all five potent odors (Table 2). It was apparent from the results that unknown compositional factors other than lipoxygenase-2 were involved in controlling lipid oxidation in soybeans. The soybean variety QT-1, was identified as a useful variety for creating commercial low odor soybean varieties comprising or not comprising lipoxygenase-2. The method of example 1 was developed to identify progeny of QT-1 and other soybean lines that produce low amounts of 2,4 decadienal, hexanal, hexanol and 1-octen-3-ol.







TABLE 2







Charm value of odors present in soymilk prepared from three


varieties of soybeans. The proprietary Monsanto line produced


lower levels of off-flavors than a triple lipoxygenase-null


(IA2025) and tofu soybean(Vinton 81).












Soybean

2,4
E,Z-2,6
E-2



Lines
1-octen-3-one
decadienal
nondienal
nonenal
Hexanal















Low odor
3
25
11
67
69


line QT-1


IA2025
182
208
168
165
73


Vinton 81
65
71
186
165
224









Table 3 describes soybean crosses that were used to develop the progeny for describing the invention. Standard methods of plant breeding were used to generate these lines.







TABLE 3







Soybean crosses used to develop progeny used to


describe the soybeans and methods of the invention.










Crosses
Cross type







MonQT-1/A346E>
A



A22 47/6P24S
B



A2533/IA2027
C



IA2 032/A3469
D



CP3469/1A2025
E










EXAMPLE 3
Demonstration of Year-to-Year and Location-to-Location Consistency of Low Odor-Producing, Low Color and Low Free Amino Acid Characteristics in Soybean Lines Selected According to the Invention
For color evaluation whole seeds were collected as samples. Desired number of selected seed from a sample was ground in a Mega-Grinder at an rpm of 1200 for 1 minute to produce a finely ground soybean flour. Mega-Grinder for grinding seeds is described in a U.S. Patent Pub. 2003/0146313 A1. Freshly ground soybean flour was used for further analysis.
ColorFlex Spectrocolorimeter Model 45/0 color measuring system made by Hunter labs (Hunter Associates Laboratory Inc, Reston Va., USA) was used for measuring color of soybean flour by standard operation procedure suggested by the manufacturer. The colors were measured on CIE-L*a*b* color scale (CIE, Colorimetry, Publication 15.2, Second Edition, Vienna, 1986) using ColorFlex procedure. International Commission on Illumination—abbreviated as CIE from its French title Commission Internationale de l'Eclairage—is an organization devoted to international cooperation and exchange of information among its member countries on all matters relating to the science and art of lighting. The L* value relates to the lightness of the soybean flour while the b* value relates to the blue (negative numbers) to yellowness (positive numbers) of the soybean flour. Color values of Soybean Flour made from different lines are shown on Tables 4 and 5.
Free amino acids: Unground samples were stored in a temperature/humidity controlled, secured (APHIS approved) room. Samples were ground using the CAT Mega-Grinder to create soy flour and stored at 4° C. in seed storage room. Soy flour was extracted with 5% TCA at 4° C. overnight, centrifuged and extracts were stored at −80° C. Extracts were filtered, diluted if necessary and analyzed for free amino acids by the OPA method. The OPA method uses o-phthaldialdehyde (OPA) to derivatize samples before injection onto a C18, reverse phase HPLC column. The derivatized, primary amino acids are efficiently separated by R-group and quantitatively detected by a sensitive fluorometer. The relative standard deviation for this method is  ̃3%.
Lipoxygenase activity: Samples were ground using a Mega-Grinder. Each freshly ground sample was weighed out in triplicate (5 mg±1) and placed into a specific well of a 2-ml 96-well extraction plate. Samples were extracted with 0.1M K2HPO4 (pH 7.0 or pH 9.) for 1 hour at room temperature. After centrifugation, supernatant obtained was used to measure the consumption of linoleic acid (substrate) using a spectrophotometer followed by determination of total protein per sample using Bio Rad Protein Dye. Lipoxygenase unit was calculated by using the absorbance changes at 230 nm during a 1-minute reaction and using the extinction coefficient (ε=23,000 M−1cm−1). The concentration of substrate consumed during the reaction was calculated by substituting each value into the equation A=εbC. One unit of lipoxygenase was defined as the μmoles of substrate consumed per min and mg total extracted protein. By using reagent solutions prepared at pH 7.0 or pH 9.0, this assay allows one to measure the levels (Units of enzyme) of lipoxygenase-2/-3 or lipoxygenase-1, respectively. Lipoxygenase unit results are given as LOX Units pH 7.0 for Lipoxygenase-2 and 3 activities and as a LOX Units pH 9.0 for Lipoxygenase-1 activity.
Results: Soybean odor characteristics persisted when grown in multiple locations (Table 4) and multiple years (Tables 4 and 5). Soybeans lines that produced low levels of hexanal, hexanol and 2,4 decadienal and 1-octen-3-ol in the odor assay (described in Example 1) were consistently different from lines that produced high levels (Table 4). The soybean lines in Table 4 were sorted in order of the levels of hexanal+hexanol+2,4 decadienal that the lines produced. For example line A-1 at the top of the table produced 18.21+/−4.21 μg/g of the three odors in contrast with line A-18 at the bottom of the table that produced 65.74+/−21.97 μg/g of the three odors. The amounts of hexanal plus hexanol produced by the soybeans from the same cross (e.g., cross A) correlated with the amounts of 2,4 decadienal produced (Table 6, R2=0.85) suggesting similar mechanisms and control by genetic and compositional variations. The levels of 1-octen-3-ol produced were independent of hexanal, hexanol and 2,4 decadienal (Table 6, R2=0.01) suggesting a different mechanism of formation and control. Soybeans lines grown in 2-3 locations that produce low levels of 1-octen-3-ol were consistently different from lines than produced high levels of 1-octen-3-ol. For example, line A-18 produced 4.70+/−0.88 μg/g 1-octen-3-ol and line A-12 produced 14.67+/−2.37 μg/g 1-octen-3-ol. One can select lines that have a combination of genetic compositions that produce lower levels of 1-octen-3-ol and lower levels of 2,4 decadienal plus hexanal plus hexanol (e.g., line A-6).
Table 4 A & B: Color and odors produced by ground soybeans made from the progeny of crosses A, B, C, D and E as shown on Table 3. Values are the mean and standard deviation (Stdev) for each line grown in two or three locations in 2002 (Ames, Iowa; Oxford, Ind.; Gladbrook, Iowa). Progeny of cross B listed had low linolenic acid content of 2.9+/0.4% of total fatty acids. All line shave yellow hilum. Ground soybeans had moisture content of 8%. Color values are L* (lightness), a* (green-red), and b* (blue-yellow). Abbreviations: Stdev=standard deviation.



















TABLE 4 A.1











2,4



1-octen-

2,4






1-octen-

Decadienal +


Hexanal +
3-
2,4
Decadienal +





Hexanal +
3-
2,4
Hexanal +
Hexanal
Hexanol
Hexanol
ol
Decadienal
Hexanal +



Hexanal
Hexanol
Hexanol
ol
decadienal
Hexanol
(μg/g)
(μg/g)
(μg/g)
(μg/g)
(μg/g)
Hexanol


Cross Type
(μg/g)
(μg/g)
(μg/g)
(μg/g)
(μg/g)
(μg/g)
(Stdev)
(Stdev)
(Stdev)
(Stdev)
(Stdev)
(Stdev)



























C 1, L-
9.78
1.06
10.84
10.79
6.23
17.07
3.36
0.93
4.29
0.34
0.64
4.93


null


A-1
9.80
1.89
11.68
9.14
6.53
18.21
1.35
1.04
2.38
0.14
2.16
4.54


B-1
9.88
0.34
10.22
10.03
8.52
18.75
3.93
0.48
4.42
3.39
0.06
4.48


D-1, L-
12.59
0.92
13.51
13.51
5.24
18.75
1.89
0.83
2.16
3.11
2.46
4.58


null


A-2
11.86
1.25
13.11
8.59
6.55
19.66
2.15
1.09
3.23
2.90
0.63
2.64


B-2
11.99
1.78
13.76
8.19
6.91
20.67
4.07
1.11
5.18
2.98
1.37
6.55


A-3
12.60
1.53
14.12
10.87
7.29
21.41
3.23
0.23
3.45
3.48
2.09
5.34


A-4
14.76
2.30
17.05
9.29
6.32
23.38
2.71
0.23
2.94
2.16
1.29
4.01


A-5
14.95
1.38
16.33
9.08
7.65
23.98
4.94
0.17
5.08
1.02
4.55
9.55


A-6
17.5S
3.21
20.79
4.63
8.97
29.75
1.26
1.36
2.62
2.90
5.38
2.76


A-7
19.3S
3.35
22.73
7.71
8.39
31.12
3.03
1.76
3.49
1.54
2.69
3.73


A-8
23.69
2.73
26.42
9.14
11.51
37.93
10.64
0.69
10.90
3.53
4.64
15.49


A-9
25.45
3.41
28.86
10.12
10.53
39.39
6.71
0.52
6.25
0.93
1.70
7.60


A-10
27.14
3.11
30.25
10.24
9.92
40.17
4.99
2.04
6.19
1.31
2.73
7.86




























TABLE 4 A.2











2,4





Decadienal +








Decadienal +


Hexanal +

2,4
Hexanal +





Hexanal +

2,4
Hexanal +
Hexanal
Hexanol
Hexanol
1-octen-3-
Decadienal
Hexanol


Cross
Hexanal
Hexanol
Hexanol
1-octen-3-ol
decadienal
Hexanol
(μg/g)
(μg/g)
(μg/g)
ol (μg/g)
(Mg'g)
(μg/g)


Type
(μg/g)
(μg/g)
(μg/g)
(μg/g)
(μg/g)
(μg/g)
(Stdev)
(Stdev)
(Stdev)
(Stdev)
(Stdev)
(Stdev)



























A-11
31.27
4.05
35.32
8.71
11.62
46.94
11.65
1.21
11.65
2.18
5.95
17.16


A-12
32.72
3.64
36.36
14.67
15.18
51.54
6.84
0.08
6.91
2.35
1.35
5.56


A-13
35.16
4.30
39.46
10.03
12.33
51.78
8.20
0.99
9.20
3.74
2.74
11.94


B-3
35.16
3.66
38.82
7.18
15.57
54.39
7.59
0.45
8.04
1.03
2.93
10.97


E
34.26
4.41
38.67
5.35
16.27
54.94
10.47
0.24
10.23
0.88
5.00
15.22


A-14
35.24
2.23
37.47
7.06
18.94
56.41
10.58
1.72
8.85
0.05
10.16
19.02


A-15
40.01
4.12
44.14
8.25
14.89
59.02
0.81
1.13
1.86
1.91
2.39
4.20


A-16
37.88
5.66
43.53
8.17
16.80
60.33
13.20
2.33
14.11
3.43
4.61
16.31


D-3
49.52
2.26
52.3S
11.40
10.69
63.07
15.72
3.94
18.82
0.86
7.14
25.31


B-4
41.26
4.04
45.30
6.90
18.02
63.32
12.25
0.33
12.58
1.27
7.67
20.25


B-5
37.99
7.22
45.21
9.04
18.51
63.72
18.14
1.04
19.17
0.01
7.55
26.72


A-17
42.44
4.72
47.16
9.32
16.99
64.15
5.64
1.02
5.38
2.59
6.57
11.78


D-2
43.54
10.71
54.26
7.62
10.08
64.34
14.71
1.41
13.30
2.41
4.44
17.74


B-6
40.64
4.97
45.60
9.96
18.82
64.42
5.56
2.45
7.07
1.06
3.56
10.62


A-18
42.56
5.46
48.01
4.70
17.72
65.74
11.59
2.08
13.50
0.88
8.51
21.97





























TABLE 4 B1






Free
Free
Free Arg
Free
Free







Lipoxygenase



Arg
Asn
Asn
Are.
Asn



L*
a* (Stdev)

Lipoxygenase
activity pH 7


Cross Type
(μg/g)
(μg/g)
(μg/g)
(Stdev)
(Stdev)
L*
a*
b*
(Stdev)
b*
(Stdev)
activity pH 7
Stdev




























C-1,
845
185
1030
535
9
79.77
1.49
30.38
1.21
0.9
2.6
0.23
0.58


L-null


A-1
1824
331
2155
1241
39
84.35
0.03
25.35
0.9
0.15
1.25
0.14
0.94


B-1
968
95
1063
541
63
80.23
0.53
28.38
0.39
0.26
2.49


D-1,
1105
91
1196
89
2
82.95
0.54
25.78
3.02
0.47
4.47


L-null


A-2
1621
321
1941
278
155
85.42
0.18
22.16
0.94
0.03
1.39


B-2
979
78
1058
865
32
81.7
0.22
28.7
1.5
0.23
2.54


A-3
3157
420
3578
278
119
84.84
0.27
23.28
0.16
0.21
1.44


A-4
1666
179
1845
687
104
85.73
0.01
22.21
0.68
0.04
1.26
1.69
0.31


A-5
I860
184
2044
216
3
84.95
0.05
24.12
1.07
0.22
1.65
1.02
0.16


A-6
1144
183
1327
771
14
82.77
0.09
27.35
0.77
0.48
2.85


A-7
2831
487
3318
496
137
85.06
−0.18
23.4
2.21
0.17
4.01


A-8
1657
221
1878
181
46
84.75
0.18
24.59
1.78
0.22
2.78


A-9
2458
541
2998
264
51
83.31
0.36
25.51
3.72
0.67
4.73


A-10
2843
461
3304
612
170
83.82
0.3
24.54
3.65
0.59
4.14





























TABLE 4 B2








Free













Free
Free
Arg +
Free
Free







Lipoxygenase


Cross
Arg
Asn
Asn
Arg
Asn



L*
a*
b*
Lipoxygenase
activity pH 7


Type
(μg/g)
(μg/g)
(μg/g)
(Stdev)
(Stdev)
L*
a+
b*
(Stdev)
(Stdev)
(Stdev)
activity pH 7
Stdev




























A-11
1921
334
2255
519
103
83.59
0.32
25.29
3.97
0.67
5.72




A-12
956
139
1095
540
10
83.42
0.11
26.67
1.71
0.22
2.79


A-13
654
76
729
460
11
83.52
−0.03
25.77
2.74
0.23
5.08


B-3
1892
263
2154
1186
26
80.89
0.05
27.91
1.63
0.35
2.95


E
911
85
996
678
4
83.47
0.64
27.86
0.69
0.38
2.07


A-14
1554
311
1865
732
66
84.24
−0.12
25.17
0.93
0.09
1.74


A-15
1847
292
2138
1045
217
83.68
0.28
25.01
3.41
0.63
4.15


A-16
I860
305
2165
513
148
84.3
0.1
25.1
2.64
0.39
3.16
1.71
0.94


D-3
1280
188
1468
274
52
83.47
0.56
23.91
3.58
0.62
4.02


B-4
992
127
1119
637
3
83.41
0.04
27.16
0.79
0.12
2.99


B-5
976
106
1081
514
8
82.75
0.11
28.39
0.44
0.21
2.13


A-17
1618
241
1859
760
107
85.61
−0.04
21.93
1.18
0.11
2.68


D-2
1215
82
1298
758
6
82.76
0.57
28.69
0.59
0.32
0.19


B-6
1430
157
1587
337
81
84.97
0.24
24.3
1.03
0.17
2.1


A-18
2250
452
2702
281
128
85.25
0.12
23.48
1.15
0.18
0.75









Table 5 A &, B: Characteristics of soybean flour made from commercial commodity soybeans (controls) and the progeny of crosses A, B, C, D and E, grown in 2001. Ground soybeans had moisture content of 7%. Order of the lines is the same as in Table 4. Progeny of cross B listed had low linolenic acid trait (2.9+/0.4% of total fatty acids). Two progeny lacked one or more lipoxygenases, the others contained all three lipoxygenases designated as L1, L2, and L3. Lipoxygenase activities have units of micromoles of substrate consumed per mg of substrate. Color values are L* (lightness), a* (green-red), and b* (blue-yellow). Abbreviations: Stdev=standard deviation.




















TABLE 5 A






2A


1-











Decadienal +


octen-



Hexanal +
2,4
Hexanal +
3-





Free
Free
Free Arg +


Cross
Hexanol
decadienal
Hexanol
oll



Lipoxygenase
Lipoxygenase
Arginine
Asparagine
 Asn


Type
(μg/g)
(μg/g)
(μg/g)
(μg/g)
L*
a*
b*
activity pH 7
activity, pH 9
(μg/g)
(μg/g)
(μg/g)



























C-1,
17.05
4.96
12.09
16.50
80.37
1.17
30.84
−0.092
0.297
314
39
353


L-


null


A-1
17.96
3.04
14.92
14.20
83.36
0.05
28.05
4.015
6.687
866
69
935


B-1
24.8O
5.16
19.64
9.90
81.71
0.84
28.71
3.462
7.072
1037
59
1096


D-1,
12.37
3.60
8.77
4.40
83.15
0.14
26.58
1.548
1.479
1124
82
1206


L-


null


A-2
17.44
4.00
13.44
8.70
83.42
0.17
26.40
2.860
15.800
2068
138
2206


B-2
27.10
5.38
21.72
9.90
81.52
0.21
28.59
3.591
4.592
558
47
605


A-3
20.58
4.42
16.16
9.30
84.25
−0.19
26.43
2.683
6.412
4662
240
4902


A-4
16.90
1.60
15.3
5.30
83.98
−0.18
26.09
4.400
4.752
3884
190
4074


A-5
15.73
2.30
13.43
4.90
82.53
0.11
29.00
4.681
5.624
2818
163
2981


A-6
19.62
3.85
15.77
8.60
83.09
0.17
28.98
2.664
5.949
687
58
745


A-7
21.96
4.20
17.76
4.80
83.53
−0.33
26.13
4.515
6.257
2722
269
2992


A-8
16.8I
4.30
12.51
6.70
82.64
0.26
27.86
3.844
4.278
2126
108
2233


A-9
21.95
6.80
15.15
5.90
82.84
0.01
28.64
5.247
4.090
2594
275
2868


A-10
39.30
10.40
28.9
4.50
83.99
−0.33
27.35
5.520
4.901
4009
267
4276


A-11
27.46
6.30
21.16
4.30
81.88
0.54
29.37
4.748
5.681
1641
139
1780


A-12
42.10
7.46
34.64
17.30
83.60
−0.25
28.60
4.010
4.049
739
79
817


A-13
34.05
8.58
25.47
16.60
82.80
−0.11
29.21
4.983
5.377
547
42
589


B-3
31.06
7.43
23.63
6.30
82.99
0.18
28.84
4.304
4.132
1761
135
1896


E
33.98
8.33
25.65
9.80
83.83
0.29
29.71
4.444
4.608
1310
90
1400


A-14
41.75
9.81
31.94
11.20
82.98
−0.16
29.00
4.208
4.459
1025
86
1111




























TABLE 5 B






2,4








Free

Free



Decadienal +
2,4
Hexanal +
1-octen-



Lipoxygenase
Lipoxygenase
Argi-
Free
Arg +


Cross
Hexanal +
decadienal
Hexanol
3-ol



activity
activity,
nine
Asparagine
Asn


Type
Hexanol
(μg/g)
(μg/g)
(μg/g)
L*
a*
b*
pH 7
pH 9
(μg/g)
(μg/g)
(ug/g)



























A-15
24.86
5.70
19.16
3.00
83.98
−0.16
26.22
4.236
4.925
2634
207
2841


A-16
31.99
9.70
22.29
5.50
82.58
0.40
29.04
5.659
6.237
1493
132
1625


D-3
40.16
5.80
34.36
5.20
84.08
0.20
27.30
7.354
6.773
1561
152
1713


B-4
30.70
5.79
24.91
7.90
82.94
0.24
29.64
4.724
4.675
669
61
736


B-5
38.59
10.05
28.54
13.80
82.76
−0.02
29.28
3.485
4.822
3060
239
3300


A-17
35.38
8.90
26.48
6.00
84.50
0.53
25.86
5.253
4.888
993
73
1066


D-2
43.55
5.89
37.66
8.60
82.75
−0.37
30.70
5.435
4.848
1724
114
1838


B-6
44.02
10.70
33.32
10.60
84.43
−0.31
26.47
5.334
5.708
4594
377
4971


A-18
27.88
6.70
21.18
4.10
84.71
0.06
27.35
4.604
4.263
3378
185
3564


Control 1
25.80
6.6
19.2
6.9
82.20
0.28
29.57
6.486
4.367
1078
88
1166


Control 2
28.10
6.7
21.4
12.3
79.88
0.64
29.16
3.901
6.000
619
156
774


Control 3
39.10
7.4
31.7
6
80.82
0.79
32.16
7.025
5.737
674
61
735


Control 4
23.70
7.4
16.3
5.4
81.53
0.39
30.89
3.220
3.575
1167
66
1233


Control 5
27.50
7.4
20.1
4.6
81.06
1.18
31.16
4.847
6.234
961
203
1164


Control 6
30.70
8.4
22.3
3.1
81.64
0.37
27.67
4.845
5.015
1002
81
1083


Control 7
29.40
8.5
20.9
6.7
80.35
0.22
28.51
3.748
4.885
1177
168
1345


Control 8
28.50
9
19.5
10.4
79.49
1.14
33.37
7.119
6.388
360
54
414


Control 9
27.90
9.6
18.3
8.4
82.45
0.62
27.88
3.181
5.730
1209
93
1302


Control 10
25.80
9.7
16.1
9.9
80.70
0.90
31.03
5.768
5.715
970
117
1087


Control 11
26.60
10.1
16.5
8.3
80.41
0.07
29.02
5.715
4.670
1214
200
1415


Control 12
34.00
11.6
22.4
6
82.71
0.22
30.63
4.142
4.585
1674
125
1798


Control 13
28.30
13.6
14.7
14.8
80.79
1.27
32.83
3.181
5.730
1358
303
1661
















TABLE 6





Linear relations as determined by R-squared values, between


odors produced from soybean progeny harvests m2001 & 2002.


Linear regressions were calculated from data in Tables 4 and 5.


Abbreviations: H + H = hexanal + hexanol;


D = 2,4 decadienal; O = 1-octen-3-ol;


DHH = 2,4 decadienal + hex anal + hexanol.



















Cross Type A (2002)
H + H
D
DHH
O





H + H
1.00
0.85
0.99
0.01


D

1.00
0.91
0.02


DHH


1.00
0.01


O



1.00





All Crosses (01 & 02)
H + H (02)
D (02)
DHH (02)
O (02)





H + H (01)
0.56


D (01)

0.59


DHH (01)


0.62


O (01)



0.07









It was possible to develop good yielding low odor-producing, low color varieties for the first time using the methods and soybeans of this invention. For example, lines A-1, A-4 and A-6 yielded 90, 90.5 and 104% of that of commercial checks.
There was little or no relationship between lipoxygenase activities at pH 7 and 9 and the formation of 2,4 decadienal+hexanal+hexanol from hydrated soybean flour (R-squared values <0.35, Table 7). Soybeans that produced significant lipoxygenase activities at pH 7 and 9 (line A-1) had similar odor properties as a line that lacked lipoxygenase activities (Line C-1) (Table 5). Commercially available soybean lacking lipoxygenases 1, 2 and 3 (IA2032 from 1999 harvest) was also tested for lipoxygenase activity and odor formation. No lipoxygenase activities were found at pH 7 and 9 for the triple lipoxygenase-null soybean flour, yet significant levels of hexanal (23.3 μg/g), hexanol (14.9 μg/g), and 2,4 decadienal (5.8 μg/g) were formed in the odor assay of the invention. Following experiments using lipoxygenase inhibitors, it was concluded that at least one other lipoxygenase was active in this soybean composition.
Protein ingredients that are light in color are valued by the food industry, especially for dairy type products. Soybeans were grown in 2-3 locations to determine if low color soybeans could be selected. It was discovered that low color soybeans could be selected as determined from the b* value of ground soybeans (high b* value indicates more yellow, less blue; Table 4). For example, soybean A-2 had a b* value of 22.16+/−1.39 and soybean A-6 had a b* value of 27.35+/−2.85 (Table 4). A correlation existed between the b* value of soybean lines grown in 2001 and 2002 (R-squared=0.7; Table 7).







TABLE 7







Linear relations as determined by R-squared values for odor, free amino acid,


and color produced from soybean progeny harvested in 2001 and 2002. Linear


regressions were calculated from data in Tables 4 and 5. Free ammo acid correlations


with 2002 data were made without three outliers (A-4, B-5 and B-6).



















Free










Arg + Free



DHH
Free Arg
Free Asn
Asn



(01)
(01)
(01)
(01)
a* (02)
b + (02)
L* (02)
L* (01)



















lox activity
0.34


0.01






pH 7(01)


lox activity
0.00


0.10


pH 9 (01)


DHH (01)



0.01


O (01)



0.15


a* (01)




0.29


b* (01)
0.00


0.28

0.65

0.48


L ± (01)






0.50


b* (02)






0.79


Free Arg (01)


0.81


Free Arg (02)

0.77


Free Arg (02)


0.66


Free Arg + Asn



0.75


(02)









Environmental factors in addition to genetics affect compositions that influence the odor-producing properties of soybeans. Environmental effects were evident by comparing the odor-producing properties of soybean lines grown in two seasons, 2001 and 2002. The range of 2,4 decadienal+hexanal+hexanol for lines created were 12-44 μg/g in 2001 and 17-65 μg/g in 2002 (Tables 4, 5). The 1-octen-3-ol producing properties of soybeans appeared to be most sensitive to environmental factors as evidenced by the lack of correlation between 1-octen-3-ol produced by the same lines grown in 2001 and 2002 (R-squared=0.07, Table 6). In contrast the levels of 2,4 decadienal+hexanal+hexanol produced by the soybean lines in 2001 and 2002 correlated (R2=0.62, Table 6).
The amounts of free arginine (Arg) and asparagine (Asp) in soybean progeny were determined. Free arginine and asparagine amounts correlated (R2=0.81, Table 7) and the total arginine plus asparagine ranged from 353 to 3300 μg/g (2001) (Table 5). The free arginine+asparagine in the soybeans did not relate to the selected odor or color properties of the soybean (R-squared <0.3, Table 7), so it is necessary to assay for free amino acids to select lines that have combinations of low 2,4 decadienal, low color and low free amino acids. The feasibility of selecting low free amino acid soybean lines was supported by the good correlation between free arginine+asparagine in lines harvested in two different years (R-squared=0.8; Table 7).
EXAMPLE 4
Combination of Low Odor Producing Property with High β-Conglycinin Composition and Low Free Arginine and Asparagine Compositions and Low Color Property
The source of the high β-conglycinin trait was a mutated soybean lacking glycinins and containing about 55% of the total protein as β-conglycinins (U.S. Pat. No. 6,171,640). A lipoxygenase assay was not useful for selecting low odor-producing lines as described above. Soybeans were created that had protein, fat and amino acid profiles that were within the normal ranges for commodity soybeans.
Quantitation of soybean protein subunits: About 8 seeds were ground using a Mega Grinder (U.S. Patent Pub. 2003/0146313 A1). For each sample,  ̃30 mg of the flour was extracted in 1.0 mL Laemmli SDS Buffer pH 6.8 with 0.1M DTT on a nutator or multiplate vortexer for 45 60 minutes. Tubes were centrifuged 3-5 min. A portion of the supernatant was transferred to microcentrifuge tubes and diluted with the above buffer to yield 1.2 1.5 μg/μL total protein. The samples were boiled for 3 min, cooled and centrifuged. Pre-cast 10-20% gradient Tris-HCl-Criterion gels were loaded with 15-20 μg protein of each sample. The gels were electrophoresed at 180-200V, in 1×Tris-Glycine-SDS Run Buffer, until the tracking dye reached the bottom of the gel, about 1.2 hours. The gels were fixed for 30-60 minutes in 40% methanol/10% acetic acid, and stained with Colloidal Coomassie Blue G-250; minimum overnight or up to 3 days. To remove the background, the gels were destained with deionized water. The gels were imaged using the GS 800 Calibrated Densitometer. Quantitation was performed using Bio-Rad Quantity One Software. The software is used to determine the relative quantity of each band in the sample lane. The % glycinin subunits and % beta conglycinin subunits were reported as the relative percent of the total protein in the lane.
Total amino acid analysis: The sample was assayed by three methods to obtain the full profile. Tryptophan required a base hydrolysis with sodium hydroxide. The sulfur containing amino acids required an oxidation with performic acid prior to hydrolysis with hydrochloric acid. Analysis of the samples for the remaining amino acids was accomplished through direct acid hydrolysis with hydrochloric acid. Once hydrolyzed, the individual amino acids were then quantitated using an automated amino acid analyzer (Official Methods of Analysis of AOAC INTERNATIONAL, 2000).
Ash: The sample was placed in an electric furnace at 550° C. and ignited to drive off all volatile organic matter. The nonvolatile matter remaining was quantitated gravimetrically and calculated to determine percent ash. Official Methods of Analysis of AOAC INTERNATIONAL, (2000).
Carbohydrates: The total carbohydrate level was calculated by difference using the fresh weight-derived data and the following equation: % carbohydrates=100%- (% protein+% fat+% moisture+% ash). United States Department of Agriculture (1973).
Fat by Soxhlet Extraction: The sample was weighed into a cellulose thimble containing sand or sodium sulfate and dried to remove excess moisture. Pentane was dripped through the sample to remove the fat. The extract was then evaporated, dried, and weighed. Official Methods of Analysis of AOAC INTERNATIONAL (2000).
Moisture: The sample was dried in a vacuum oven at approximately 100° C. to a constant weight. The moisture weight loss was determined and converted to percent moisture.
Protein: Nitrogenous compounds in the sample were reduced in the presence of boiling sulfuric acid and a mercury catalyst mixture to form ammonia. The acid digest was made alkaline. The ammonia was distilled and then titrated with a standard acid. The percent nitrogen was calculated and converted to protein using the factor 6.25. Official Methods of Analysis of AOAC INTERNATIONAL (2000). Bradstreet, (1965). Kalthoff and Sandell (1948).
Results: A population of high β-conglycinin soybeans lines selected from a cross with a soybean containing the low odor producing trait exhibited a wide variation of odor-producing properties as measured by formation of hexanal, hexanol, 2,4 decadienal and 1-octen-3-ol (Table 8). Commodity soybeans contained about 22% of total protein as β-conglycinins and about 38% glycinins, compared to the soybeans in Table 8 that had greater than 30% of the protein as β-conglycinins and less than 25% of the proteins as glycinins. Soybeans were created having greater than 30% of the total protein as β-conglycinins that produced less than 20 μg/g total of hexanal plus hexanol and 2,4 decadienal in the odor assay of example 1, and also comprise low levels of free asparagine and free arginine (Table 8). For example, 20 high β-conglycinin lines were created by the invention that produced less than 20 μg/g of the total of 2,4 decadienal plus hexanal plus hexanol and a total of free arginine plus asparagine between 360 and 2,840 μg/g of ground soybeans (Table 8). The free asparagine of these lines was between 35 and 1,000 μg/g and the free arginine of these lines was between 500 and 2400 μg/g of ground soybeans.
Table 8 A and B: Characteristics of high beta-conglycinin soybean progeny harvested in the United States. Soybeans having greater than 30% of the protein as beta- conglycinins and less than 2:5% of the protein as glycinins were created that also produce less than 20 fig/g 2,4 decadienal plus hex anal plus hexanol per gram of soybean flour in the odor assay of example 1. A lipoxygenase activity assay was not useful for identifying the low odor producing lines.



















TABLE 8A






beta-














conglycinin





Hexanal +



(%


octen-

Hexanal +
Hexanol + 2,4
Lipox.
Lipox.



of total
hexanal
hexanol
3-ol
decadienal
Hexanol
decadienal
activity,
activity,

Arg
Arg + Asn


Sample ID
protein)
(μg/g)
(μg/g)
(μg/g)
(μg/g)
(μg/g)
(μg/g)
pH 7
pH 9
Asn (μg/g)
(μg/g)
(μg/g)



























HiBCSoy52
38.4
5.4
4.3
1.5
3.2
9.7
12.9
7.734
5.731
2024
4421
6445


HiBCSoy70
39.5
6.1
5.3
6.1
2.8
11.4
14.2
6.483
11.347
771
2020
2791


HiBCSoy41
43.2
5.6
6.1
9.1
2.8
11.7
14.5
8.626
8.499
72
994
1066


HiBCSoy65
39.2
6.2
5.4
5.4
3.2
11.6
14.8
8.393
13.535
1939
5064
7003


HiBCSoy35
42.0
6.2
5.3
8.5
3.9
11.6
15.5
6.935
9.623
171
757
928


HiBCSoy67
40.4
6.7
5.5
2.6
3.4
12.2
15.6
7.019
8.377
1376
3323
4699


HiBCSoy34
40.6
5.2
7.8
7.4
3.0
13.0
16.0
7.279
10.633
311
1382
1693


HiBCSoy64
39.3
7.0
6.2
3.3
2.7
13.3
16.0
6.622
8.044
1723
3241
4964


HiBCSoy62
41.1
6.9
6.7
1.1
2.7
13.6
16.2
5.697
10.358
2882
3938
6820


HiBCSoy68
40.5
7.8
5.8
2.3
2.9
13.6
16.5
8.006
6.584
303
1655
1958


HiBCSoy61
30.3
9.6
4.7
4.1
2.3
14.4
16.6
6.709
6.110
372
1664
2036


HiBCSoy69
39.9
7.7
5.0
3.5
4.0
12.7
16.7
7.836
7.668
1393
4151
5544


HiBCSoy48
44.5
7.1
6.4
2.2
3.3
13.5
16.8
7.601
3.783
99
1496
1595


HiBCSoy40
45.0
5.7
6.7
6.9
4.4
12.4
16.9
7.893
8.897
956
1878
2834


HiBCSoy11
48.2
7.5
4.0
8.0
5.6
11.5
17.1
6.447
13.771
107
1680
1787


HiBCSoy42
38.6
7.4
6.0
6.0
3.7
13.4
17.1
6.825
11.446
77
289
366


HiBCSoy53
40.0
6.9
6.7
4.2
4.2
13.6
17.9
6.649
6.849
1154
2489
3643


HiBCSoy5
46.5
8.0
6.2
5.2
3.9
14.3
18.2
5.882
5.793
305
3109
3414


HiBCSoy36
40.6
8.0
5.0
10.4
5.2
13.1
18.3
9.259
9.062
38
536
574


HiBCSoy3
46.8
6.7
6.3
5.0
5.6
13.0
18.6
7.790
12.639
89
817
906


HiBCSoy4
44.9
7.4
6.7
8.6
4.6
14.1
18.6
6.929
8.660
723
3448
4171


HiBCSoy46
42.4
6.7
8.5
9.4
3.5
15.1
18.7
6.978
3.850
67
1114
1181


HiBCSoy26
44.7
7.8
7.6
14.4
3.4
15.3
18.8
6.148
6.667
225
863
1088


HiBCSoy18
44.8
9.3
4.6
7.6
5.0
13.9
18.9
9.482
7.439
121
504
625


HiBCSoy6
45.9
8.0
6.8
10.6
4.4
14.8
19.1
8.298
7.876
105
1149
1254


HiBCSoy17
43.7
7.7
5.7
12.6
5.8
13.3
19.1
9.689
6.337
298
2363
2661


HiBCSoy44
31.7
7.6
7.2
7.2
4.7
14.8
19.4
8.909
6.160
125
569
694


HiBCSoy63
33.5
10.3
6.7
1.9
2.7
16.9
19.6
6.177
10.239
677
1473
2150


HiBCSoy57
36.9
8.3
5.8
6.0
5.6
14.0
19.6
8.831
13.258
1329
3515
4844


HiBCSoy16
44.3
8.5
6.1
10.8
5.3
14.6
19.9
8.326
6.447
95
863
958


HiBCSoy24
43.7
6.5
9.3
6.2
4.2
15.8
20.0
7.293
9.330
1083
1909
2992


HiBCSoy58
36.4
7.7
7.3
3.2
5.0
15.1
20.1
8.078
14.134
1519
4252
5771


HiBCSoy39
41.7
7.2
6.5
4.5
6.3
13.7
20.1
9.084
5.718
95
400
495


HiBCSoy66
39.2
8.8
7.4
2.6
4.2
16.2
20.4
6.122
9.155
2573
4163
6736


HiBCSoy38
37.6
7.9
5.7
5.3
7.0
13.6
20.6
9.356
9.776
71
592
663


HiBCSoy59
37.2
9.6
5.2
5.0
5.8
14.8
20.6
10.126
8.492
271
1837
2108


HiBCSoy37
36.8
9.1
6.7
4.2
4.9
15.8
20.7
8.990
6.942
276
572
848


HiBCSoy2
45.9
11.5
5.2
3.1
5.0
16.7
21.8
8.604
8.144
103
1116
1219


HiBCSoy60
40.1
9.6
6.1
7.8
6.1
15.7
21.8
7.463
7.468
1671
4330
6001


HiBCSoy43
37.3
7.9
9.7
6.2
4.6
17.6
22.1
5.111
6.575
209
1083
1292


HiBCSoy25
44.2
10.0
8.5
8.3
3.9
18.4
22.3
6.642
7.495
686
1666
2352


HiBCSoy50
46.3
8.8
6.0
6.2
7.6
14.8
22.3
7.072
6.590
115
1339
1454


HiBCSoy13
45.4
11.4
5.3
2.8
5.9
16.7
22.6
7.421
8.778
508
2290
2798


HiBCSoy55
37.8
9.2
7.8
4.5
6.1
17.1
23.1
6.848
6.503
1705
4929
6634


HiBCSoy54
31.2
9.9
6.4
2.8
6.9
16.3
23.2
5.994
5.363
752
1569
2321


HiBCSoy19
44.3
12.5
5.7
9.3
5.1
18.2
23.3
9.434
11.218
108
1257
1365


HiBCSoy14
46.1
8.8
6.5
8.6
8.2
15.3
23.5
7.974
7.297
181
1334
1515


HiBCSoy20
41.4
10.2
8.9
10.4
4.6
19.1
23.7
6.392
10.686
1007
2329
3336


HiBCSoy45
45.7
9.1
9.3
3.8
5.5
18.4
23.9
7.637
15.149
169
744
913


HiBCSoy12
48.6
10.8
7.6
4.9
6.1
18.4
24.5
9.695
10.837
92
455
547


HiBCSoy31
42.0
12.5
6.9
11.0
5.4
19.4
24.8
12.072
6.823
66
1162
1228


HiBCSoy7
46.5
12.5
6.0
3.8
6.5
18.5
25.0
8.042
9.921
476
1641
2117


HiBCSoy1
45.1
12.3
6.7
6.2
6.5
19.0
25.6
8.351
7.376
187
1423
1610


HiBCSoy29
38.8
4.0
10.1
8.4
11.6
14.1
25.7
8.944
5.006
136
818
954


HiBCSoy8
48.7
11.6
8.6
8.2
5.6
20.2
25.8
6.888
8.407
321
2612
2933


HiBCSoy56
36.4
11.5
7.7
7.5
6.9
19.2
26.1
7.312
8.601
1155
2602
3757


HiBCSoy51
40.4
11.5
6.0
4.2
8.7
17.5
26.2
7.622
10.635
1695
3701
5396


HiBCSoy47
38.1
10.0
11.6
6.4
4.8
21.6
26.4
6.974
4.039
92
1013
1105


HiBCSoy30
36.6
9.9
11.6
3.0
5.1
21.4
26.6
11.349
4.735
158
812
970


HiBCSoy27
38.6
11.0
12.1
8.0
4.1
23.1
27.2
7.118
4.131
633
1082
1715


HiBCSoy28
38.8
12.7
9.6
6.9
6.3
22.2
28.6
4.762
5.822
2575
3204
5779


HiBCSoy15
45.8
15.5
6.6
2.2
6.6
22.1
28.6
9.056
9.945
129
620
749


HiBCSoy23
43.7
13.0
10.2
10.0
6.1
23.2
29.4
6.681
5.207
1136
2578
3714


HiBCSoy22
29.7
9.3
11.0
8.9
9.5
20.4
29.9
6.645
8.996
192
844
1036


HiBCSoy33
41.3
16.7
7.6
6.0
7.8
24.2
32.0
8.162
9.203
576
2919
3495


HiBCSoy10
44.3
15.6
8.2
5.6
8.2
23.8
32.0
8.624
11.794
106
1108
1214


HiBCSoy21
35.7
14.5
12.0
10.8
6.1
26.5
32.6
8.634
11.921
99
581
680


HiBCSoy9
46.9
16.6
8.7
5.9
8.7
25.2
33.9
6.976
6.340
155
1430
1585

























TABLE 8B







A1a, A1b, A2,











A4




glycinins

B1a, B1b, B2,

alpha-prime



Protein (%,
(% of total
A3
B3, B4
alpha beta-
beta-
beta beta-
Total 
Total


Sample ID
dry basis)
protein)
glycinin
glycinins
conglycinin
conglycinin
conglycinin
beta-conglycinins
Glycinins
























HiBCSoy52
42.76
4.872
4.784
9.097
20.849
12.381
5.123
38.353
18.753


HiBCSoy70
41.78
4.179
3.563
7.039
22.621
11.596
5.262
39.479
14.781


HiBCSoy41
40.49

5.784
1.555
23.558
14.185
5.502
43.245
7.339


HiBCSoy65
43.82
4.759
5.007
7.737
22.044
12.875
4.263
39.182
17.503


HiBCSoy35
40.56
2.312
4.538
4.913
22.903
12.727
6.415
42.045
11.763


HiBCSoy67
42.46
4.167
3.608
8.694
23.331
11.983
5.038
40.352
16.469


HiBCSoy34
41.31
3.352
4.615
4.318
22.04
12.555
5.961
40.556
12.285


HiBCSoy64
43.10
4.949
5.047
7.773
21.646
12.79
4.858
39.294
17.769


HiBCSoy62
44.64
4.891
5.045
6.098
22.73
12.045
6.309
41.084
16.034


HiBCSoy68
42.56
3.849
3.209
7.343
22.829
11.403
6.297
40.529
14.401


HiBCSoy61
38.94
4.274
4.172
10.014
17.347
9.747
3.206
30.3
18.46


HiBCSoy69
42.64
4.468
3.81
8.614
22.386
11.791
5.713
39.89
16.892


HiBCSoy48
39.72

6.168
2.907
24.062
15.07
5.414
44.546
9.075


HiBCSoy40
41.18

6.068
1.264
23.629
14.878
6.525
45.032
7.332


HiBCSoy11
44.68

6.886
3.09
24.802
13.863
9.552
48.217
9.976


HiBCSoy42
38.13
1.822
4.93
3.401
20.961
11.577
6.06
38.598
10.153


HiBCSoy53
43.66
4.782
4.783
8.585
22.103
12.521
5.373
39.997
18.15


HiBCSoy5
45.03

5.869
2.944
24.794
13.653
8.089
46.536
8.813


HiBCSoy36
38.50
2.463
4.221
3.665
22.435
11.65
6.532
40.617
10.349


HiBCSoy3
42.55

6.308
3.171
25.442
14.402
6.927
46.771
9.479


HiBCSoy4
43.56

5.449
2.765
23.395
14.297
7.2
44.892
8.214


HiBCSoy46
39.89

6.149
1.453
23.323
14.892
4.155
42.37
7.602


HiBCSoy26
41.21

5.742
2.31
23.643
14.391
6.636
44.67
8.052


HiBCSoy18
40.14

5.385
1.875
23.836
14.999
5.934
44.769
7.26


HiBCSoy6
42.40

5.598
2.769
24.62
13.114
8.123
45.857
8.367


HiBCSoy17
39.74

5.788
2.281
22.884
13.984
6.816
43.684
8.069


HiBCSoy44
39.01
4.766
4.241
8.322
17.716
9.373
4.63
31.719
17.329


HiBCSoy63
41.95
3.372
3.558
11.179
17.431
10.613
5.467
33.511
18.109


HiBCSoy57
43.94
5.167
5.105
8.459
21.038
11.288
4.558
36.884
18.731


HiBCSoy16
40.83

5.284
2.94
23.351
14.266
6.694
44.311
8.224


HiBCSoy24
43.66
2.799
4.931
5.949
23.351
13.832
6.508
43.691
13.679


HiBCSoy58
43.60
5.132
4.262
8.898
21.14
11.418
3.834
36.392
18.292


HiBCSoy39
37.61
2.666
5.814
5.48
21.436
13.648
6.63
41.714
13.96


HiBCSoy66
44.77
5.063
4.755
9.443
21.266
12.448
5.5
39.214
19.261


HiBCSoy38
38.42
3.923
3.871
5.194
20.716
11.702
5.154
37.572
12.988


HiBCSoy59
40.54
4.696
4.26
7.023
21.554
12.26
3.384
37.198
15.979


HiBCSoy37
38.99
4.581
4.392
6.76
19.84
10.994
5.954
36.788
15.733


HiBCSoy2
41.47

5.872
2.553
25.298
13.934
6.684
45.916
8.425


HiBCSoy60
43.40
5.019
4.688
7.532
22.035
12.045
5.976
40.056
17.239


HiBCSoy43
43.12
4.856
4.538
7.757
20.84
12.396
4.097
37.333
17.151


HiBCSoy25
42.23

5.976
3.074
23.404
14.578
6.257
44.239
9.05


HiBCSoy50
41.44

6.019
1.903
25.113
16.165
4.972
46.25
7.922


HiBCSoy13
45.51

5.732
2.562
24.536
13.744
7.135
45.415
8.294


HiBCSoy55
43.70
5.036
4.671
8.171
20.641
12.032
5.142
37.815
17.878


HiBCSoy54
42.39
3.604
3.3
12.991
16.118
10.006
5.063
31.187
19.895


HiBCSoy19
41.60

6.109
2.67
22.8
14.199
7.284
44.283
8.779


HiBCSoy14
42.22

5.431
2.557
24.628
14.439
7.002
46.069
7.988


HiBCSoy20
41.04
1.577
4.913
4.422
21.592
13.422
6.411
41.425
10.912


HiBCSoy45
40.13

5.347
2.737
24.384
14.056
7.308
45.748
8.084


HiBCSoy12
39.59

5.842
3.582
26.33
15.218
7.082
48.63
9.424


HiBCSoy31
40.25
1.7
4.33
2.41
22.579
13.279
6.133
41.991
8.44


HiBCSoy7
42.12

5.905
2.788
25.149
13.985
7.401
46.535
8.693


HiBCSoy1
40.11

5.451
2.366
23.373
13.84
7.865
45.078
7.817


HiBCSoy29
40.01
3.919
3.571
6.9
20.207
13.234
5.345
38.786
14.39


HiBCSoy8
46.86

6.055
3.495
25.584
14.699
8.464
48.747
9.55


HiBCSoy56
42.14
4.915
4.981
8.294
21.474
12.173
2.736
36.383
18.19


HiBCSoy51
42.24
4.303
4.695
7.503
22.456
13.402
4.535
40.393
16.501


HiBCSoy47
39.32

5.83
1.61
20.486
11.803
5.835
38.124
7.44


HiBCSoy30
43.28
4.796
4.07
8.302
19.29
11.788
5.555
36.633
17.168


HiBCSoy27
43.71
4.651
4.769
7.697
20.396
12.062
6.173
38.631
17.117


HiBCSoy28
44.14
5.017
4.986
8.742
20.351
12.578
5.915
38.844
18.745


HiBCSoy15
42.65

6.124
2.44
23.224
14.71
7.892
45.826
8.564


HiBCSoy23
41.51
2.38
5.072
5.094
23.148
13.627
6.932
43.707
12.546


HiBCSoy22
42.24
5.253
4.672
9.326
14.996
9.178
5.509
29.683
19.251


HiBCSoy33
41.71
2.126
5.273
4.404
22.994
13.025
5.292
41.311
11.803


HiBCSoy10
41.40

5.364
2.383
23.984
15.345
4.929
44.258
7.747


HiBCSoy21
39.50
3.867
3.566
6.852
18.347
11.398
5.944
35.689
14.285


HiBCSoy9
42.92

6.2
2.45
24.453
14.776
7.647
46.876
8.65









Lipoxygenase activities varied significantly for high β-conglycinin soybean samples. There was no relation between lipoxygenase activities at pH 7 and at pH 9 and the total amounts of 2,4 decadienal plus hexanal plus hexanol produced from the same soybean flour (R2 values <0.02).
An additional experiment was conducted to demonstrate that soybeans having greater than 30% β-conglycinin and less than 25% glycinins can be selected that have low color and an amino acid composition that is within the range of commodity soybeans. Four high β-conglycinin soybeans that also contained Roundup Ready® trait, were selected that yielded the same or better than the average of commercial checks in three locations. These soybeans had the low color trait as illustrated by an average b* of about 22 and an average L* of about 85 (Table 9). The amino acid compositions (Table 9) fell within the ranges for commodity soybeans (Table 10) as published in the International Life Sciences Institute Crop Composition Database (Version 1.0, accessed Mar. 22, 2004). The average amino acid compositions of three high β-conglycinin soybean lines (Table 9) were compared to the average soybean composition in the ILSI database (Table 10). Four amino acids (arginine, lysine, histidine and serine) of the high β-conglycinin lines were between 10 and 15% different from the average composition of commodity soybeans but were still within the range of commodity soybean compositions.
It is also anticipated that the organoleptic properties of high β-conglycinin soybeans will be further improved by crossing with low linolenic, mid-oleic soybeans. The low linolenic, mid-oleic soybeans were created at Monsanto using traditional breeding and comprise a linolenic content of about 2%, the linoleic content of about 25% and the oleic acid content of about 59% of the total fatty acids.







TABLE 9





Composition, color and odor properties of soybeans grown in three locations in 2003. All had Roundup Ready ®


trait and dark hilum.

























HBC-360


HBC-350


HBC-390





average
stdev

average
stdev

average
stdev





Beta-conglycinins (% of total
37.4
1.5

37.0
0.3

37.9
1.0


protein)


Glycinins (% of total protein)
15.4
0.8

15.2
1.3

17.1
0.5


Free Asn (ppm)
307
224

183
124

535
309


Free Arg (ppm)
2825
1211

2050
829

2791
674


Color


b*
22.0
1.6

23.3
1.9

22.7
0.6


L*
85.4
0.4

85.6
0.7

84.8
0.1


Odor


hexanal + hexanol + 2,4
25.1
1.2

53.7
17.0

29.4
1.0


decadienal (μg/g soybean)


Proximate (g/100 g soybean)


Moisture
5.91
0.06

5.855
0.09

5.97
0.11


Protein
37.40
1.15

36.05
0.49

37.87
1.62


Total Fat
17.53
0.25

18.2
0.42

16.27
0.15


Ash
4.41
0.28

4.45
0.18

4.36
0.14


Carbohydrates
34.77
0.80

35.45
0.21

35.57
1.59






mg/g

mg/g
mg/g

mg/g
mg/g

mg/g


Amino Acids
soybean

protein
soybean

protein
soybean

protein





Aspartic Acid
39.90
0.95
106.68
40.05
0.35
111.10
42.50
1.01
112.24


Threonine
12.70
0.60
33.96
12.3
1.70
34.12
12.37
0.21
32.66


Serine
19.70
0.72
52.67
20.25
1.20
56.17
21.40
0.46
56.51


Glutamic Acid
62.67
1.79
167.56
62.7
0.42
173.93
67.13
1.16
177.29


Proline
18.33
0.38
49.02
18.35
0.07
50.90
18.67
0.49
49.30


Glycine
15.27
0.32
40.82
15.2
0.00
42.16
15.80
0.26
41.73


Alanine
15.57
0.32
41.62
15.6
0.00
43.27
15.90
0.20
41.99


Cystine
5.31
0.34
14.21
5.915
0.06
16.41
5.81
0.33
15.33


Valine
17.13
0.72
45.81
17.1
0.14
47.43
17.63
0.25
46.57


Methionine
4.45
0.47
11.89
4.85
0.06
13.45
4.83
0.11
12.75


Isoleucine
16.33
0.55
43.67
16.4
0.14
45.49
16.67
0.25
44.01


Leucine
27.80
0.78
74.33
27.95
0.07
77.53
28.93
0.25
76.41


Tyrosine
12.33
0.15
32.98
12.55
0.07
34.81
12.90
0.53
34.07


Phenylalanine
18.37
0.61
49.11
18.4
0.00
51.04
18.83
0.31
49.74


Histidine
10.53
0.35
28.16
10.5
0.14
29.13
11.17
0.31
29.49


Lysine
25.07
0.93
67.02
24.85
0.07
68.93
26.13
0.80
69.01


Arginine
27.03
1.45
72.28
26.45
0.49
73.37
30.17
1.75
79.67


Tryptophan
3.96
0.11
10.58
3.945
0.02
10.94
4.20
0.17
11.08


Met + Cys


26.10


29.86


28.08
















TABLE 10





Comparison of the average composition of three high beta-conglycinin soybeans with the average soybean


composition in the International Life Sciences Institute Crop Composition Database (Version 1.0).


Selection criteria used for obtaining the data: crop type, soybeans-Glycine max, tissue type: seed,


crop year, all, country, all, state, all. Abbreviations: FW = soybean flour


weight. DW = dry weight




























Average HBC
Difference








soybeans (mg/g
from ILSI


Analyte
Min.imum
Maximum
Avg.
n
Units
FW)
average (%)





Amino_Acids - Alanine
13.6
17.2
15.35
187
mg/g FW
15.7
2.2


Amino_Acids - Arginine
20.9
31.3
25.31
187
mg/g FW
27.9
10.2


Amino_Acids - Aspartic Acid
33.9
46.6
40.16
187
mg/g FW
40.8
1.6


Amino_Acids -
3.43
7.29
5.26
187
mg/g FW
5.7
8.0


Cystine/Cysteine


Amino_Acids - Glutamic
52.8
74
63.24
187
mg/g FW
64.2
1.5


Acid


Amino_Acids - Glycine
13.1
17.4
15.03
187
mg/g FW
15.4
2.6


Amino_Acids - Histidine
8.07
10.8
9.32
187
mg/g FW
10.7
15.2


Amino_Acids - Isoleucine
13.3
19
16.19
187
mg/g FW
16.5
1.7


Amino_Acids - Leucine
23.1
31.5
27.04
187
mg/g FW
28.2
4.4


Amino_Acids - Lysine
20
26.6
22.88
187
mg/g FW
25.4
10.8


Amino_Acids - Methionine
3.99
6.14
4.92
187
mg/g FW
4.7
−4.3


Amino_Acids - Phenylalanine
14.6
20.5
17.69
187
mg/g FW
18.5
4.8


Amino_Acids - Proline
15.1
21.2
18.05
187
mg/g FW
18.5
2.2


Amino_Acids - Serine
15
22.8
18.12
187
mg/g FW
20.5
12.9


Amino_Acids - Threonine
11.5
15.1
12.99
187
mg/g FW
12.5
−4.1


Amino_Acids - Tryptophan
3.26
4.7
3.903
187
mg/g FW
4.0
3.3


Amino_Acids - Tyrosine
8.7
14.3
11.78
187
mg/g FW
12.6
6.9


Amino_Acids - Valine
14.5
20.5
17.14
187
mg/g FW
17.3
0.9
















Analyte
Minimum
Maximum
Average
n
Units





Proximates - Ash
3.885
6.542
5.313
237
% DW


Proximates - Carbohydrate
29.6
50.2
38.1
237
% DW


By Calculation


Proximates - Crude Protein
33.19
45.48
39.28
237
% DW


Proximates - Total Fat
8.104
23.562
16.94
237
% DW









EXAMPLE 5
Comparison of Odor and Color Properties of Commodity Soybeans with Soybeans Selected According to the Invention
The odor and color properties of commodity soybeans were determined to compare with the odor and color properties of soybeans of the invention. Some soybeans produced less than 17.5 μg/g of hexanal plus hexanol and some produced less than 11 μg/g of 2,4 decadienal in the odor assay (Table 11). However, none of the commodity soybeans produced less than 20 μg of total 2,4 decadienal plus hexanal plus hexanol per gram of ground seeds following oxidation under mild aqueous conditions. Four lipoxygenase-containing lines of this invention were created that produced less than 20 μg/g of hexanal+hexanol+2,4 decadienal in two seasons (Tables 4, 5). For example, line A-1 from 2001 and 2002 harvests produced 18.0 and 18.2 μg/g, respectively of the sum of hexanal+hexanol and 2,4 decadienal (Tables 4, 5). More than 20 high β-conglycinin lines were created by the invention that produced had less than 20 μg/g of the total of hexanal+hexanol and 2,4 decadienal (Table 8). For example, one high βconglycinin soybean produced 9.7 μg/g hexanal+hexanol and 3.2 μg/g of 2,4 decadienal (Table 8).
The color of commodity soybeans covered a broad range. For example the b* value ranged from 27 to 34 (Table 11). The soybean lines of the invention were found to extend to values of b* as low as 22 (Table 4, Table 9).







TABLE 11A







Flavor













Sample
hexanal
Hexanal

2,4
1-octen-3-ol
2,4 decadienal + hexanal +


number
(pg/g)
(pg/g)
Hexanol + (pg/g)
decadienal
(MS'S)
hexanol (μg/g)
















385
14.0
3.9
18.0
2.8
1.8
20.7


493
5.0
5.1
10.1
11.1
5.4
21.2


491-2
5.0
4.4
9.4
14.3
6.1
23.7


210
15.4
5.1
20.5
3.6
7.0
24.1


287
14.0
3.6
17.6
7.2
18.4
24.8


387
15.6
3.9
19.6
5.3
8.5
24.8


138
14.9
5.0
19.9
5.0
9.3
24.9


379
17.4
4.1
21.5
3.4
9.1
24.9


137
15.0
4.8
19.9
5.1
8.4
25.0


209
15.5
5.5
21.0
4.2
3.1
25.2


386
15.7
3.9
19.7
5.6
5.7
25.3


390
18.1
3.9
22.0
3.7
11.2
25.8


285
13.9
6.2
20.1
5.9
4.6
26.0


286
14.8
5.3
20.1
6.0
12.3
26.1


290
14.5
5.5
20.0
6.6
6.4
26.6


289
14.8
5.8
20.6
6.1
7.8
26.8


175
9.5
5.8
15.3
11.6
4.3
26.9


383
16.7
3.9
20.6
6.6
7.9
27.2


411
5.8
7.9
13.8
13.5
8.0
27.3


276
14.7
5.9
20.5
7.2
2.5
27.7


378
17.7
3.9
21.6
6.2
9.6
27.8


282
15.5
6.1
21.7
6.1
5.8
27.8


224
14.5
5.3
19.8
8.1
2.1
28.0


139
17.0
5.2
22.2
6.0
7.3
28.1


492
4.9
4.5
9.3
19.0
4.5
28.3


216
16.1
5.8
21.8
6.7
2.2
28.5


381
19.3
4.1
23.4
5.2
9.7
28.5


384
18.5
4.1
22.6
6.0
12.4
28.6


288
15.9
5.2
21.1
7.5
1.4
28.7


280
17.4
6.1
23.5
5.2
3.7
28.7


557
18.9
6.1
25.0
3.6
5.7
28.7


206-2
17.6
5.1
22.8
5.9
6.0
28.7


141
17.6
5.6
23.3
5.5
9.1
28.7


271
15.9
7.0
22.9
5.8
3.3
28.7


299
15.8
4.8
20.6
8.3
2.7
29.0


208
17.9
5.1
23.0
6.1
4.8
29.0


495
5.0
5.6
10.5
18.5
5.8
29.1


284
18.6
6.3
24.9
4.2
1.7
29.1


211
18.5
5.9
24.4
4.7
4.3
29.1


486
4.9
3.3
8.2
21.0
6.7
29.1


215
16.4
6.1
22.5
6.7
2.5
29.2


142
16.7
5.3
22.0
7.2
13.1
29.2


485
5.1
5.3
10.3
18.9
5.3
29.2


271-2
15.3
7.3
22.6
6.7
4.0
29.3


494
5.1
6.2
11.2
18.1
3.7
29.4


388
18.5
4.0
22.6
6.9
7.9
29.4


444
12.0
5.6
17.6
11.9
2.6
29.5


291
15.8
6.4
22.2
7.4
2.2
29.6


377-2
17.1
3.8
20.9
8.76
4.6
29.6


140
16.5
6.5
22.9
9
3.7
29.9


249
18.2
5.1
23.9
6.0
5.2
29.9


293
15.5
5.0
20.4
9.6
6.5
30.0


292
15.5
5.8
21.3
8.7
2.4
30.1


275
17.3
7.5
24.8
5.3
4.4
30.1


274
16.4
6.7
23.1
7.1
5.7
30.2


296
13.9
6.6
20.6
9.8
3.0
30.4


260
16.2
5.8
22.0
8.4
4.9
30.4


213
17.3
4.9
22.2
8.3
2.5
30.5


295
15.4
5.7
21.2
9.5
5.6
30.7


570
17.6
6.8
24.4
6.3
4.1
30.7


235
16.2
4.8
21.0
9.8
7.2
30.8


490
5.1
5.0
10.1
20.8
5.7
30.9


294
17.5
6.1
23.7
7.2
4.3
30.9


481
4.9
4.2
9.1
21.8
4.3
30.9


380
20.1
4.1
24.2
6.8
7.2
31.0


206
17.8
5.2
22.9
8.1
5.9
31.1


377
18.6
3.8
22.4
8.6
5.6
31.1


382
21.3
4.0
25.2
6.0
5.6
31.3


481-2
5.1
1.9
7.0
24.5
5.0
31.4


262
16.9
5.6
22.4
9.0
4.8
31.5


279
18.1
8.1
26.2
5.3
2.8
31.5


300
16.8
5.9
22.8
8.8
6.2
31.5


227
16.9
6.0
22.9
8.6
1.9
31.5


298
14.9
6.0
20.9
10.7
3.8
31.6


231
18.6
6.4
25.0
6.8
9.0
31.8


220
17.4
7.0
24.4
7.4
4.0
31.9


400
7.5
9.1
16.6
15.4
6.8
32.0


482
5.1
6.7
11.7
20.2
4.3
32.0


125
16.7
4.4
21.1
10.9
2.2
32.0


225
18.0
5.8
23.8
8.3
0.6
32.1


539
20.4
5.8
26.2
5.9
3.8
32.1


212
17.0
3.8
20.8
11.3
8.8
32.1


281
17.2
8.0
25.2
7.0
6.6
32.2


36
17.1
5.1
22.2
10.0
0.0
32.3


192
10.4
6.5
16.9
15.6
5.4
32.5


551
20.3
8.0
28.2
4.3
4.4
32.5


416
7.3
7.0
14.3
18.4
6.3
32.7


547
20.8
6.4
27.2
5.6
4.1
32.8


277
18.7
6.4
25.1
1.9
5.3
32.9


248
20.7
5.7
26.4
6.1
6.5
33.0


267
17.0
5.6
22.5
10.6
4.9
33.1


232
16.5
6.1
22.6
10.5
3.0
33.1


11
16.0
6.4
22.4
10.7
2.6
33.1


245
18.3
6.8
25.0
8.1
1.5
33.1


401
21.5
5.9
27.5
5.7
8.9
33.1


255
19.2
7.2
26.4
7.1
5.1
33.5


230
17.7
6.3
24.0
9.4
2.8
33.5


283
20.4
5.9
26.3
7.3
1.1
33.6


349
11.4
8.0
19.4
14.4
2.4
33.8


166
8.3
8.7
17.0
16.8
4.1
33.8


272
19.5
7.5
27.1
6.8
0.8
33.9


483
5.1
2.0
7.1
26.9
3.5
33.9


236
19.3
6.3
25.6
8.4
0.4
34.0


491
5.1
4.6
9.6
24.4
6.9
34.0


571
21.0
7.3
28.3
5.8
3.0
34.1


376-2
21.1
3.9
25.0
9.1
5.7
34.1


147
20.7
5.5
26.1
8.1
13.9
34.2


148
19.4
6.0
25.4
9.2
8.6
34.7


266
18.6
6.1
24.6
10.0
0.5
34.7


242
20.1
5.6
25.8
9.1
2.8
34.9


222-2
18.5
5.4
23.9
10.9
5.3
34.9


250
20.6
6.2
26.8
8.1
8.5
34.9


222
18.3
5.3
23.6
11.3
5.2
34.9


549
21.2
8.6
29.7
5.3
3.9
35.1


41
20.7
6.2
26.9
8.3
4.06
35.2


219
19.0
6.4
25.4
9.8
2
35.2


278
19.5
7.5
27.0
8.3
2.7
35.2


149
20.2
5.4
25.6
9.79
11.2
35.3


233
19.4
6.8
26.2
2
1.4
35.4


185
14.2
5.5
19.7
15.7
5.5
35.4


389
24.6
4.1
28.7
6.8
2.3
35.4


221
21.4
5.3
26.7
8.7
5.8
35.5


348
19.2
5.7
24.8
10.7
3.6
35.5


136-2
20.0
4.8
24.8
10.8
11.5
35.6


218
19.1
6.1
25.2
10.5
7.1
35.8


217
19.1
5.7
24.8
11.1
16.6
35.9


256
18.4
6.1
24.5
11.4
6.0
36.0


555
24.2
7.4
31.5
4.5
5.3
36.0


346
19.8
6.5
26.2
9.7
3.1
36.0


489
5.1
4.4
9.5
26.6
5.4
36.1


228
20.6
6.2
26.8
9.3
7.2
36.1


261
18.2
7.0
25.3
10.9
1.1
36.2


189
14.1
6.0
20.1
16.2
12.7
36.3


566
22.1
7.8
29.9
6.4
0.8
36.3


404
22.7
6.0
28.7
7.9
4.9
36.5


114
22.5
3.2
25.7
11.0
10.7
36.7


136
20.0
4.8
24.8
11.9
14.6
36.7


102
18.8
5.3
24.0
12.8
5.8
36.8


376
21.9
4.1
26.0
10.9
6.3
36.9


352
17.5
6.9
24.4
12.8
3.4
37.2


223
19.4
5.9
25.4
11.9
3.1
37.2


544
22.6
9.6
32.2
5.1
5.1
37.3


40
22.0
5.6
27.6
9.8
0.9
37.4


545
25.4
7.5
32.9
4.5
2.7
37.4


488
5.1
5.2
10.3
27.2
7.0
37.5


559
20.9
6.9
27.8
9.7
4.9
37.5


18O
18.6
6.5
25.1
12.5
9.8
37.5


417
5.5
8.1
13.6
24.1
7.6
37.7


143
21.4
5.8
27.1
10.6
16.0
37.7


428
5.1
8.5
13.5
24.2
8.3
37.8


487
5.1
5.3
10.3
27.5
6.6
37.8


358
13.3
7.5
20.8
17.1
4.2
37.9


305
20.7
6.8
27.5
10.4
5.9
37.9


173
13.8
6.4
20.3
17.8
2.3
38.1


561
25.7
8.2
34.0
4.1
5.4
38.1


405
24.8
6.2
31.1
7.1
1.9
38.1


259
19.2
6.8
26.1
12.2
4.2
38.3


202
17.1
5.6
22.7
15.6
4.7
38.3


297
18.1
8.0
26.0
12.3
2.1
38.3


270
20.1
5.6
25.7
12.7
5.0
38.4


39
23.0
5.9
28.8
9.6
5.7
38.4


177
17.0
6.4
23.5
15.0
6.5
38.5


223-2
21.1
6.1
27.2
11.4
3.5
38.5


360
14.0
7.3
21.3
17.3
3.1
38.6


273
22.3
6.6
29.0
9.9
7.3
38.8


286-2
27.1
6.3
33.5
5.4
26.1
38.8


440
17.1
6.9
24.0
14.9
1.0
38.9


229
22.6
8.3
30.8
8.1
0.3
38.9


550
26.6
7.1
33.7
5.5
7.3
39.2


399
8.0
10.4
18.4
20.8
4.6
39.2


236-2
22.9
6.2
29.0
10.3
0.8
39.3


247
21.8
7.0
28.7
10.7
8.6
39.4


45
23.1
6.2
29.3
10.1
5.7
39.4


484
5.1
6.1
11.2
28.5
2.1
39.7


558
22.5
7.5
30.0
9.7
3.5
39.7


432
13.5
16.0
29.5
10.3
6.1
39.8


556-2
25.8
6.0
31.7
8.1
7.9
39.9


554
22.0
8.6
30.6
9.4
3.9
40.0


198
18.7
5.5
24.2
15.9
5.8
40.1


546
26.8
7.1
33.9
6.2
4.8
40.1


560
22.6
7.2
29.8
10.3
4.6
40.2


272-2
23.2
7.8
31.0
9.1
1.0
40.2


214
20.7
6.9
27.5
13.0
3.5
40.5


42
23.6
6.1
29.6
11.0
3.5
40.6


569
22.0
7.3
29.3
11.3
4.9
40.6


27
21.8
5.8
27.7
12.9
5.8
40.6


38
22.5
5.0
27.5
13.2
8.0
40.7


565
28.0
7.2
35.2
5.5
5.9
40.7


108
20.7
4.6
25.3
15.5
5.5
40.8


540
26.0
9.2
35.1
5.7
2.5
40.8


174
20.6
6.0
26.7
14.3
8.0
41.0


342-2
22.9
7.1
30.0
11.0
1.6
41.0


315
12.0
5.6
17.6
23.5
5.3
41.1


538
27.5
8.O
35.5
5.6
5.6
41.1


237-2
23.5
6.0
29.5
11.7
8.0
41.2


310
20.5
7.4
28.0
13.2
8.3
41.2


192-2
19.6
5.1
24.7
16.6
5.9
41.3


354
18.9
10.7
29.6
11.8
5.0
41.3


391
23.5
3.8
27.3
14.1
7.1
41.4


146
22.4
5.6
28.0
13.6
9.3
41.6


418
15.9
7.0
23.0
18.6
5.7
41.6


263
22.1
5.8
27.9
13.7
4.0
41.7


573
22.7
8.7
31.4
10.4
3.9
41.8


200
17.9
5.7
23.6
18.2
4.7
41.8


347
21.3
7.3
28.6
13.7
5.1
42.3


395
25.0
6.1
31.0
11.4
9.2
42.4


 36-2
24.1
5.1
29.2
13.3
0.4
42.5


237
23.1
6.3
29.4
13.1
9.1
42.5


251
28.2
7.6
35.7
6.8
6.0
42.5


22
22.8
5.7
28.5
14.1
5.5
42.6


335
16.3
9.1
25.4
17.2
4.3
42.6


256-2
22.3
7.1
29.4
13.2
9.4
42.6


375
23.9
3.9
27.8
14.9
4.9
42.7


203
19.0
5.5
24.5
18.1
6.2
42.7


254
25.8
6.4
32.2
10.5
3.2
42.8


563
22.7
7.6
30.3
12.6
2.9
42.9


572
25.1
7.8
33.0
9.9
2.3
42..9


536
26.8
5.9
32.7
10.2
6.6
42.9


144
24.0
5.0
29.1
13.9
15.6
43.0


241
27.1
5.5
32.6
10.4
6.5
43.0


191
14.4
6.5
20.9
22.1
4.3
43.0


461
26.0
1.3
27.3
15.7
6.8
43.0


359
22.6
7.4
30.0
13.0
4.9
43.1


179
20.0
5.4
25.4
17.7
10.2
43.1


556
26.8
3.8
30.6
12.6
7.4
43.1


541-2
25.6
6.6
32.2
11.0
6.2
43.2


252
25.1
9.0
34.1
9.2
0.5
43.4


201
18.6
6.3
24.8
18.6
5.8
43.4


257
25.1
5.4
30.4
13.4
3.6
43.8


269
23.6
6.2
29.8
14.1
9.0
43.9


301
22.8
5.9
28.7
15.2
3.2
43.9


191-2
18.9
6.6
25.5
18.4
4.3
43.9


190
22.6
5.7
28.4
15.6
4.4
43.9


407
14.8
7.1
21.9
22.1
7.4
44.0


562
25.1
7.8
32.9
11.2
4.2
44.1


178
22.5
7.9
30.4
13.8
12.8
44.1


244
29.7
6.7
36.4
7.8
4.7
44.2


445
26.4
6.7
33.1
11.1
0.8
44.2


151
24.8
5.4
30.3
13.9
13.4
44.2


111-2
16.2
13.5
29.8
14.4
7.5
44.3


145
25.1
6.7
31.8
12.4
16.6
44.3


542
23.7
6.4
30.1
14.2
1.7
44.3


531
28.4
5.4
33.9
10.6
7.5
44.5


246
22.4
6.1
28.5
16.0
3.5
44.5


15
25.0
5.6
30.6
13.9
3.9
44.5


37
27.0
5.9
33.0
11.6
5.9
44.6


258
23.5
6.0
29.5
15.2
1.5
44.6


446
22.2
7.0
29.2
15.5
6.5
44.7


205
20.9
5.4
26.4
18.4
5.3
44.8


197
20.8
5.9
26.7
18.1
5.6
44.8


112
24.9
51
30.6
14.3
9.7
45.0


72
24.7
6.4
31.1
13.9
14.1
45.0


240
27.5
7.3
34.8
10.3
6.9
45.1


460
26.7
1.8
28.5
16.6
3.6
45.1


153
25.5
5.3
30.8
14.3
5.0
45.1


534
22.6
7.8
30.3
14.9
4.2
45.2


447
26.7
7.0
33.8
11.6
4.8
45.3


57
25.9
6.5
32.4
13.0
4.9
45.4


132
24.4
5.1
30.1
15.4
9.1
45.5


332
22.4
6.8
29.2
16.2
2.2
45.5


3
19.8
5.5
25.3
20.2
3.2
45.5


181
23.2
5.4
28.5
17.1
6.2
45.6


127
24.6
5.2
29.8
16.0
8.4
45.7


172
22.5
1.9
31.4
14.4
5.2
45.8


43
26.8
6.6
33.4
12.5
0.9
45.9


68
23.6
7.1
30.7
15.3
15.7
46.0


150
24.5
6.2
30.7
15.3
9.6
46.0


451
21.9
2.7
24.6
21.4
4.5
46.0


541
26.9
6.8
33.7
12.5
5.1
46.1


312
15.3
7.3
22.6
23.6
5.3
46.1


110
24.9
3.9
28.8
17.3
10.7
46.1


548
28.7
7.4
26.2
10.1
6.4
46.3


530
29.0
7.3
36.3
10.1
5.3
465


66
24.6
7.0
31.7
14.8
9.8
46.5


157
27.0
5.7
32.8
13.8
9.3
46.5


226
31.2
7.2
38.4
8.1
4.9
46.5


343
22.9
8.2
31.0
15.6
6.9
46.7


152
25.8
5.1
30.9
15.8
11.2
46.7


164
25.0
6.6
31.6
15.2
9.3
46.8


374
25.1
4.0
29.1
17.7
3.0
46.8


336
26.9
6.3
33.2
13.6
4.6
46.8


171
21.0
13.0
34.0
12.9
4.9
46.9


567
31.9
9.6
41.5
5.4
3.5
46.9


90
26.8
6.1
32.8
14.1
8.2
46.9


350
21.1
9.2
30.3
16.6
8.0
47.0


131
26.9
5.4
32.3
14.7
7.0
47.0


345
21.9
8.3
30.2
16.9
6.3
47.1


436
22.3
6.5
28.8
18.3
6.3
47.1


309
24.6
7.6
32.2
14.8
2.8
47.1


181-2
23.1
5.9
28.9
18.2
8.7
47.1


81
28.3
5.0
33.3
13.9
4.7
47.2


196
22.6
5.1
27.7
19.5
6.6
47.2


154
27.5
5.3
32.8
14.5
7.4
47.3


70
25.5
5.6
31.1
16.3
8.9
47.4


119
28.7
3.8
32.6
14.9
4.9
47.5


419
13.4
8.8
22.2
25.3
1.6
47.5


195
19.9
6.0
25.9
21.7
5.0
475


396
25.6
5.6
31.3
16.3
5.7
47.5


109
26.1
5.4
31.5
16.1
7.1
47.5


347-2
25.4
7.8
33.1
14.6
5.6
47.7


529
24.2
7.5
31.7
16.1
5.5
47.8


50
28.3
7.5
35.8
12.2
6.7
48.0


304
22.5
6.4
29.0
19.1
1.6
48.0


78
26.3
6.7
33.1
15.1
6.2
48.1


121-2
25.7
5.7
31.4
16.7
14.8
48.2


 62-2
27.1
5.9
32.9
15.2
14.0
48.2


553
25.7
9.7
35.4
12.9
3.2
48.3


511
26.3
2.7
29.1
19.2
3.8
48.3


413
19.2
8.8
28.0
20.4
5.8
48.4


106
25.9
4.2
30.1
18.3
12.8
48.4


303
22.9
5.4
28.3
20.2
1.9
48.5


182
24.1
5.5
29.6
18.9
4.5
48.5


12
22.6
5.9
28.5
20.1
4.5
48.5


176
22.7
5.6
28.3
20.3
5.2
48.6


265
27.8
7.2
35.0
13.7
0.9
48.7


264
26.5
8.0
34.5
14.3
1.8
48.8


344
23.6
8.0
31.6
17.3
4.4
48.8


85
21.4
11.4
32.8
16.1
5.1
48.9


394
24.5
6.2
30.7
18.2
8.4
49.0


268
27.8
8.5
36.3
12.8
1.3
49.1


535
36.1
7.2
43.3
5.8
5.1
49.1


194
21.8
5.9
27.7
21.5
8.3
49.2


443
21.7
6.8
28.5
20.9
0.8
49.4


340
23.7
8.1
31.8
17.6
4.7
49.4


129
26.6
5.3
32.0
17.5
12.9
49.4


152-2
27.8
5.2
33.0
16.6
11.2
49.5


128
27.0
4.6
31.5
18.0
15.3
49.5


564
27.6
7.5
35.1
14.5
3.4
49.6


337
29.8
6.2
36.0
13.7
3.3
49.6


159
28.6
5.4
34.0
15.7
15.2
49.7


105
25.7
6.0
31.7
18.1
15.9
49.8


311
25.6
6.1
31.7
18.1
6.2
49.9


302
23.0
6.0
28.9
21.0
7.1
49.9


346-2
28.0
6.7
34.7
15.2
3.3
49.9


62
27.0
6.0
33.0
17.0
9.7
49.9


44
28.3
7.3
35.5
14.5
2.9
50.0


421
27.2
7.7
34.9
15.3
5.5
50.2


238
25.1
6.3
31.4
18.9
3.9
50.2


158
28.0
5.5
33.5
16.8
10.6
50.3


338
28.4
1.5
35.9
14.5
3.1
50.4


92
28.1
6.1
34.2
16.3
8.2
50.5


356
26.7
7.6
34.2
16.5
7.0
50.7


80
28.0
6.7
34.8
16.1
8.3
50.9


568
31.3
10.5
41.7
9.1
7.4
50.9


456
25.1
0.6
25.8
25.1
90.1
50.9


409
27.5
7.6
35.1
15.8
7.7
50.9


452
26.4
1.1
27.6
23.4
20.4
51.0


331
24.2
8.1
32.3
18.7
5.6
51.1


65
27.8
7.8
35.6
15.8
9.0
51.4


193
29.3
6.9
26.2
15.3
5.2
51.5


365
26.9
4.0
30.9
20.6
4.3
51.5


462
21.9
0.6
28.5
23.2
95.0
51.7


204
23.7
5.9
29.6
22.2
6.2
51.8


115
31.1
6.2
37.3
14.7
3.7
52.0


441
23.4
7.6
31.0
21.0
5.8
52.0


307
26.5
6.3
32.9
19.2
5.5
52.1


391-2
26.5
5.6
32.1
20.1
7.6
52.2


63
28.1
6.2
34.4
17.8
14.5
52.2


543
35.8
8.4
44.1
8.1
3.6
52.2


46
31.5
6.2
37.7
14.5
4.9
52.2


133
29.9
5.1
35.0
17.2
10.1
52.2


302-2
24.6
6.4
31.0
21.2
7.3
52.3


243
30.2
7.6
37.9
14.5
7.5
52.3


170
26.5
8.1
34.6
17.8
11.8
52.4


25
28.6
5.9
34.5
17.9
6.8
52.4


450
32.6
7.8
40.4
12.2
5.9
52.6


239
29.4
7.4
36.8
15.9
4.7
52.7


448
24.1
13.4
37.4
15.3
2.2
52.7


519
32.6
5.1
37.8
14.9
2.6
52.7


438
26.3
6.6
32.9
19.9
9.0
52.8


111
31.0
6.1
37.7
15.2
5.5
52.9


71
29.8
6.1
35.9
17.2
12.7
53.1


163
29.0
5.8
34.8
18.5
154
53.3


464
26.7
0.8
27.5
25.8
35.5
53.3


107
29.9
4.7
34.6
18.7
20.6
53.3


371
28.8
4.1
32.9
20.4
8.6
53.3


313
25.3
6.2
32.1
21.3
9.7
53.3


199
23.3
5.3
28.6
24.8
6.3
53.4


104
25.7
6.9
32.5
20.9
17.9
53.5


103
29.1
3.8
32.9
20.6
13.4
53.5


339
25.7
9.1
34.8
18.7
4.8
53.5


439
27.2
6.2
33.9
19.6
6.5
53.6


372
27.5
3.8
31.4
22.4
6.4
53.8


187
15.0
22.2
37.2
16.6
2.1
53.8


317
26.8
5.9
32.7
21.1
7.6
53.8


306
23.7
6.6
30.3
23.5
8.0
53.9


355
30.9
7.2
38.1
15.8
4.4
53.9


86
30.8
6.3
37.1
16.8
11.7
53.9


436-2
26.5
6.3
32..8
21.3
6.2
54.0


91
31.0
6.4
37.4
16.7
9.0
54.1


61-2
28.1
7.8
35.9
18.2
15.4
54.1


77
29.7
7.0
36.7
17.5
3.3
54.2


156
31.5
5.4
36.9
17.3
5.9
54.2


511-2
27.9
2.8
30.7
23.8
5.0
54.5


28
34.7
6.0
40.7
13.8
7.9
54.5


113
32.2
5.6
37..8
16.8
15.7
54.6


76
30.7
6.5
37.2
17.4
9.1
54.6


427
32.8
7.1
39.9
14.8
5.0
54.7


449
26.7
7.3
34.0
20.9
4.7
54.9


324
26.6
8.1
34.7
20.5
0.9
55.2


207
36.2
8.7
44.9
10.4
0.2
55.3


316
29.0
6.1
35.2
20.2
6.8
55.4


121
29.2
5.5
34.7
20.6
11.0
55.4


28
32.6
6.3
38.9
16.5

55.4


126
30.0
5.6
35.6
19.9
11.5
55.5


451-2
27.2
0.8
28.0
27.6
7.8
55.6


135
30.1
6.0
36.1
19.7
15.3
55.8


393
27.9
6.5
34.5
21.4
9.2
55.8


130
30.2
6.1
36.3
19.6
14.2
55.9


357
24.3
18.1
42.4
13.5
4.1
55.9


314
26.0
6.7
32.6
23.3
8.3
55.9


184
29.0
5.5
34.5
21.5
92
56.0


151-2
32.5
5.6
38.2
17.9
14.5
56.1


101
31.5
4.0
35.5
20.6
9.0
56.1


331-2
27.6
7.8
35.5
20.6
5.0
56.1


330
30.9
8.6
39.5
16.6
7.1
56.1


325
28.7
9.7
38.4
17.8
5.6
56.2


351
27.7
6.7
34.3
21.9
4.8
56.2


403
39.1
8.1
47.1
9.1
6.3
56.2


322
29.8
8.1
37..8
18.6
4.6
56.5


463
26.8
0.7
27.5
28.9
36.7
56.5


155
32.7
5.7
38.4
18.1
6.3
56.5


435
32.0
7.4
39.5
17.2
4.2
56.6


397
28.8
6.4
35.2
21.6
4.3
56.8



29.2
7.0
36.3
20.6
10.4
56.9


465
26.5
1.0
27.5
29.5
44.8
56.9


183
29.4
8.1
37.5
19.5
12
57.0


321
35.0
9.4
44.4
12.9
4.0
57.3


457
31.2
0.7
31.8
25.5
15.4
57.4


21
32.9
6.3
39.2
18.2
2.4
57.4


316-2
28.5
6.1
34.6
22.9
7.9
57.5


34
33.6
7.1
40.7
16.9
9.4
57.6


69
30.5
6.9
37.4
20.2
11.4
57.6


94
31.9
8.3
40.2
17.4
8.3
57.6


317-2
28.3
6.0
34.3
23.5
8.8
57.8


422
25.9
10.0
35.9
22.0
6.2
57.9


366
35.1
4.3
39.4
18.5
6.5
51.9


188
28.9
9.4
38.3
19.7
9.2
58.0


87
32.2
7.3
39.5
18.5
7.3
58.0


473
27.8
4.6
32.4
25.6
10.7
58.0


527
31.5
6.7
38.2
19.9
4.1
58.1


341
28.6
7.9
36.5
21.7
3.7
58.2


117
33.6
6.6
40.2
18.0
8.7
58.2


342
28.6
1.9
36.5
21.8
4.3
58.2


4
28.9
1.1
36.6
21.7
11.7
58.3


67
31.7
7.0
38.7
19.7
12.0
58.4


47
34.1
6.9
41.0
17.4
3.2
58.4


165
33.2
6.2
39.4
19.0
12.9
58.5


369
30.5
4.1
34.6
24.0
12.3
58.6


370
38.8
4.1
42.9
15.9
4.2
58.8


421-2
29.1
7.8
37.0
21.9
5.3
58.9


533
31.1
7.4
38.5
20.7
5.7
59.2


35
34.1
6.3
40.4
18.8
6.4
59.2


434
22.0
10.2
32.2
27.0
8.6
59.2


364
30.8
3.9
34.7
24.5
4.6
59.2


326
27.0
8.7
35.7
23.6
2.9
59.3


123
32.0
5.9
37.8
21.5
11.4
59.4


120
33.2
4.0
37.2
22.2
20.2
59.4


116
34.5
6.2
40.8
18.7
8.7
59.4


361
33.1
4.1
37.2
22.3
2.3
59.5


84
34.8
6.3
41.1
18.8
1.5
59.9


24
31.1
5.7
36.8
23.1
3.4
59.9


353
30.5
8.8
39.3
20.6
5.9
60.0


122-2
32.7
5.7
38.4
21.6
17.5
60.1


528
32.7
6.6
39.3
20.9
5.3
60.2


186
35.3
8.2
43.5
16.7
6.2
60.2


 21-2
32.6
6.2
38.8
21.4
3.2
60.2


415
26.9
7.0
33.9
26.4
5.8
60.3


328
26.5
8.1
34.6
25.8
5.9
60.4


118
36.0
3.9
39.9
20.5
7.1
60.4


402
32.8
6.5
39.4
21.2
4.6
60.5


466
31.8
1.0
32.8
27.9
38.5
60.7


13
31.8
6.6
38.4
22.4
8.2
60.8


442
27.1
12.1
39.2
21.8
2.6
60.9


61
32.9
8.1
41.0
20.3
15.7
61.3


455
28.4
0.8
29.2
32.1
30.6
61.3


423
29.2
6.1
35.3
26.1
3.8
61.4


169
36.0
8.5
44.5
17.0
7.8
61.4


458
27.8
2.2
30.0
31.6
5.4
61.5


362
35.8
3.9
39.7
22.1
5.2
61.8


124
33.6
5.9
39.5
22.4
11.9
61.9


33
35.7
6.4
42.1
19.9
7.2
62.0


 22-2
32.7
6.0
38.6
23.3
6.2
62.0


23
36.2
6.7
42.9
19.2
2.3
62.1


32
34.0
6.5
40.5
21.8
9.7
62.3


253
36.1
11.2
47.3
15.0
1.7
62.3


75
36.9
6.1
43.0
19.5
8.2
62.5


318
28.4
9.2
37.6
25.0
4.7
62.6


420
26.8
11.3
38.1
24.5
7.8
62.6


161
34.0
6.1
40.1
22.6
8.2
62.7


74
34.3
7.4
41.7
21.1
12.2
62.8


48
39.0
6.4
45.4
17.5
2.5
62.9


26
33.8
6.7
40.5
22.6
5.7
63.1


406-2
32.4
9.1
41.5
21.7
7.4
63.2


552
42.2
7.8
50.0
13.9
4.1
63.9


 51-2
37.5
6.5
44.1
19.8
4.0
63.9


424
31.4
1.6
39.1
24.9
7.6
63.9


88
37.9
6.1
44.6
19.4
8.3
63.9


122
34.9
62
41.2
23.0
13.0
64.2


160
36.7
6.1
42.9
21.5
11.8
64.4


398
36.1
8.0
44.1
20.4
15.7
64.4


89
36.6
8.5
45.0
19.9
11.4
64.9


323
34.5
7.3
41.8
23.2
0.9
65.0


512
32.0
3.1
35.1
29.9
11.8
65.0


429
30.6
7.3
37.9
27.3
113
65.2


 91-2
37.1
6.7
43.7
21.6
8.6
65.3


64
38.9
11.8
50.7
14.7
9.6
65.4


433
32.4
8.5
40.9
24.5
2.3
65.4


453
31.1
0.8
31.9
33.6
41.5
65.5


367
36.2
4.0
40.3
25.4
4.7
65.7


10
35.6
9.3
44.9
21.7
2.1
66.5


437-2
33.9
8.2
42.1
24.5
3.4
66.6


521
35.1
3.6
38.7
27.9
7.8
66.6


472
33.4
2.7
36.1
30.6
6.6
66.8


56
40.7
9.8
50.6
16.3
15.2
66.8


5
36.1
6.0
42.1
24.8
3.2
66.9


31
41.3
6.3
47.5
19.7
7.5
67.3


532
48.9
8.9
57.8
10.1
5.6
67.9


329
34.9
9.1
44.1
24.0
5.1
68.1


134
38.9
5.3
44.2
24.0
14.9
68.2


2
34.0
11.2
45.2
23.0
7.9
68.3


526
45.9
7.1
53.0
15.7
2.7
68.8


408
36.3
7.8
44.2
24.6
8.2
68.8


523
35.9
5.4
41.3
27.7
7.4
69.1


373
42.4
4.0
46.4
22.7
6.0
69.1


407-2
37.7
6.8
44.5
24.8
7.6
69.3


79
37.9
7.9
45.8
23.7
7.7
69.4


524
44.3
3.9
48.2
21.3
7.6
69.5


478
34.1
7.0
41.1
28.4
3.9
69.5


515
36.4
4.7
41.2
28.5
8.0
69.6


476
33.1
3.3
36.4
33.3
6.2
69.7


8
37.5
9.1
46.6
23.1
6.9
69.8


516
35.7
3.6
39.2
30.6
8.3
69.9


520
38.5
5.5
44.0
26.1
8.7
70.2


503
39.1
3.4
42.5
27.8
6.8
70.3


406
38.7
6.8
45.5
24.9
9.7
70.5


363
36.4
3.9
40.3
30.3
6.9
70.6


49
47.0
8.5
55.5
15.1
3.0
70.7


98
39.4
7.5
46.8
23.9
11.9
70.8


414
32.0
12.2
44.2
26.7
3.9
70.9


308
30.9
6.9
37.8
33.3
3.8
71.1


514
36.9
3.9
40.8
30.4
4.8
71.2


509
39.7
5.0
44.7
26.8
7.3
71.4


234
39.1
10.2
49.3
22.4
3.8
71.7


466-2
32.5
1.9
40.4
31.5
36.6
71.9


101-2
38.7
10.5
49.2
22.9
8.1
72.1


162
40.2
7.7
47.9
24.6
12.0
72.5


361-2
40.3
3.8
44.1
28.4
3.4
72.5


334
39.8
10.4
50.2
22.8
3.9
73.0


327
35.5
12.8
48.3
24.8
2.8
73.0


525
38.4
8.3
46.8
26.6
7.9
73.4


52
48.8
6.6
55.4
18.5
4.0
73.9


54
43.7
10.8
54.5
19.4
16.6
73.9


459
35.8
3.0
38.8
35.6
4.1
74.4


497
39.2
4.8
44.1
30.8
6.6
74.9


83
44.9
6.4
51.2
23.8
8.7
75.1


 81-2
54.4
6.3
60.7
14.3
4.1
75.1


467
42.8
0.9
43.7
31.4
21.8
75.1


526-2
46.9
6.9
53.7
21.8
4.3
75.5


469
36.0
5.5
41.5
34.1
6.5
75.6


500
33.2
5.9
39.1
37.3
7.2
76.3


73
44.6
7.3
51.9
24.6
9.8
76.6


100
43.1
9.3
52.4
24.2
6.4
76.6


518
40.0
4.3
44.3
32.4
5.4
76.7


437
28.3
15.4
43.7
33.1
4.9
76.8


58
42.6
15.2
57.8
19.2
16.9
77.1


19
44.7
7.3
52.0
25.1
12.7
77.1


467-2
45.3
1.8
47.1
30.1
3.8
77.2


508
48.0
4.9
52.9
24.3
8.7
77.2


454
37.7
1.2
38.9
38.4
8.3
77.2


499
41.0
5.0
46.0
31.7
7.0
77.7


333
44.0
8.7
52.7
25.1
4.5
77.8


431
40.1
7.0
47.1
30.8
8.3
77.9


167
54.4
6.9
61.2
16.8
9.5
78.0


480
41.3
5.5
46.8
31.3
5.9
78.1


6
46.4
9.1
55.5
22.7
11.9
78.2


501
48.8
7.3
56.1
22.3
8.4
78.4


410
48.2
9.0
57.2
21.6
3.7
78.7


471
38.8
3.9
42.7
36.1
7.2
78.8


468
38.7
5.6
44.3
34.9
7.4
79.1


475
36.7
6.3
43.0
36.1
6.5
79.1


470
36.7
7.4
44.1
35.2
6.5
79.3


502
39.4
3.9
43.3
36.1
12.5
79.3


477
43.2
2.9
46.1
33.6
5.9
79.7


479
41.0
6.5
47.5
32.9
6.2
80.4


368
46.8
4.0
50.8
29.6
8.6
80.4


60
49.0
4.0
53.0
27.7
13.7
80.6


166-2
49.7
8.1
57.8
23.2
3.8
81.0


412
47.3
8.4
55.8
25.3
6.9
81.1


93
52.5
4.2
56.8
26.5
6.4
83.2


510
42.4
6.0
48.4
35.3
7.5
83.7


474
41.4
5.8
47.2
37.2
10.8
84.4


53
55.2
6.5
61.7
24.3
7.6
86.0


99
51.5
8.1
59.6
26.5
10.1
86.0


537
68.9
8.9
77.8
8.4
4.0
86.2


522
45.2
6.1
51.3
35.6
7.9
86.9


11.2
53.2
15.8
69.0
18.1
3.5
87.1


55
56.0
9.8
65.8
21.5
11.4
87.3


504
43.5
5.2
48.7
38.8
8.2
87.5


320
51.0
12.2
63.2
24.6
5.8
87.7


319
51.6
10.6
62.2
26.5
4.8
88.7


506
55.0
5.1
60.1
28.9
6.0
88.9


95
54.3
7.5
61.8
27.9
7.9
89.7


30
57.4
6.6
64.0
25.9
8.2
89.9


517
59.1
5.4
64.5
25.7
10.5
90.3


96
53.5
7.9
61.4
28.9
9.6
90.3


29
61.2
7.1
68.3
26.1
3.8
94.4


496
60.6
5.2
65.9
29.6
4.5
95.5


512-2
53.4
3.5
56.9
38.6
13.7
95.5


59
55.8
9.5
65.3
30.5
14.1
95.9


7
56.6
11.3
67.9
28.7
8.5
96.6


16
60.4
11.6
72.1
29.3
11.8
101.4


20
67.2
8.1
75.3
26.8
9.9
102.1


513
64.3
4.1
68.4
37.2
10.8
105.6


498
60.3
4.8
65.1
41.4
10.3
106.5


9
67.4
8.4
75.8
32.1
9.1
107.9


14
65.8
7.4
73.2
35.8
7.8
109.0


496-2
79.1
6.0
85.2
28.4
4.5
113.5


507
78.1
6.2
84.3
29.5
6.5
113.8


97
69.2
10.8
80.0
34.9
11.2
114.9


430
76.1
14.0
90.1
25.1
3.7
115.2


12
74.1
11.5
85.6
30.6
2.9
116.2


505
83.3
6.5
89.8
29.9
7.8
119.6


18
77.1
6.7
83.8
36.0
7.6
119.8


17
81.7
8.2
89.8
36.6
10.1
126.5


392
92.1
14.7
106.8
20.5
15.0
127.4


425
90.2
12.7
102.9
28.8
8.2
131.7


60
86.9
8.3
95.2
41.3
25.8
136.5


426
119.6
15.4
135.0
24.1
4.19.0
159.1


82
119.9
50.5
170.4
13.9

184.4


Range
4.9-120
0.6-51
7.0-170
2.8-41
0-95
21-184


Average
28.5
6.6
35.0
17.4
7.3
52.4


Stdev
13.9
2.9
15.1
7.8
7.0
20.1
















TABLE 11B







Color











Sample Name
b* 
L* 







ID:47
27.18
82.34



ID:42
27.29
83.02



ID:45
27.40
81.58



JA:48
27.88
84.41



LB:32
28.10
83.24



LB:33
28.24
81.99



LB:30
28.47
80.80



JA:45
28.62
82.83



LB:26
28.71
82.43



JA:44
28.86
84.03



ID:34
28.94
80.43



KA:45
29.17
84.29



ID:15
29.43
79.01



ID:48
29.56
79.52



LB:15
29.60
82.41



ID:28
30.05
78.60



KA:44
30.83
81.90



JB:12
31.17
78.99



JB:16
31.42
79.02



KA:25
32.69
80.71



LB:9
32.89
79.97



JA:49
33.48
79.05



JB:14
33.80
77.60



Range
27-34
77-84



Average
29.73
81:22










EXAMPLE 6
Demonstration of the Ability to Combine the Low Odor-Producing Trait with a Low Linolenic Acid Composition Trait
This example shows that it is possible to combine the low odor-producing trait with a low linolenic acid composition trait and further explores the effects of dehulling soybeans on the production of odors. The percentage of soybean fatty acids that are linolenic acid is normally about 8%. Using traditional breeding it was possible to create soybeans containing less that 6% linolenic acids and low odor producing property (Table 12).
The formation of 1-octen-3-ol is independent of the formation of other volatile compounds measured in the odor assay. One hypothesis is that fungal enzymes on the surface of the soybeans are the source of the rapid formation of 1-octen-3-ol in the assay. It was reasoned that dehulling the seed before grinding to flour, should decrease the levels of fungal enzymes in the odor assay. Whole soybeans are normally ground to create flour that is used in the odor assay. A retest was performed using six low odor, low linolenic soybean lines that were carefully dehulled. The amount of 1-octen-3-ol formed from the dehulled seeds was about half that of the whole seeds, supporting the hypothesis that components such as fungus and fungal enzymes in the hull portion contribute to 1-octen-3-ol formation (Table 13). Lipoxygenase-null soybeans frequently produce higher levels of 1-octen-3-ol (Table 3). It was reasoned that lipoxygenases may play a role in inhibiting the growth of mold, so in the absence of lipoxygenases, mold infections may be greater allowing more fungal enzymes and formation of 1-octen-3-ol. Low odor soybeans containing lipoxygenases, that were identified by the screen of this invention tend to have a lower 1-octen-3-ol range than that of higher odor soybeans (e.g., Table 12).
Table 12 A1 to A 4: Color and odor-producing properties of low linolenic soybean lines. Color values are L* (lightness), a* (green-red), and b* (blue-yellow).
















TABLE 12 A1











12,4











decadienal,



Linolenic



2,4
hexanal,


Cross
acid
Hexanal
Hexanol
1-octen-3-
decadienal
hexanol


Type
(%)
(μg/g)
(μg/g)
o1 (μg/g)
(μg/g)
(μg/g)
L*
a*
b*
























J-2
4.0
5.0
0.5
4.4
4.0
9.6
79.9
1.5
27.5


J-1
3.7
7.3
0.6
5.1
4.8
12.7
82.6
0.4
27.0


J-3
3.5
7.6
0.7
6.3
8.6
16.8
81.9
1.0
26.8


J-4
4.6
5.8
5.1
4.3
9.4
20.3
81.9
0.9
27.5


J-5
4.2
6.5
5.1
4.7
8.9
20.5
81.8
0.7
26.3


F-2
2.7
14.8
0.4
3.9
7.6
22.7
82.6
0.6
26.2


E-11
2.7
19.9
5.1
4.4
7.0
32.0


G-31
4.1
20.3
1.1
5.5
11.0
32.4


I-7
3.1
16.0
5.1
3.5
12.2
33.3


J-12
3.3
16.5
5.1
4.2
12.5
34.1


I-4

15.5
5.5
3.6
13.7
34.3


G-21
4.1
20.7
2.1
6.0
12.1
34.8


F-20
4.9
24.6
1.4
3.8
9.3
35.3


F-3
2.8
23.3
0.9
9.1
11.7
35.9


E-13
3.0
23.4
5.1
4.1
7.4
35.9


G-30
3.2
21.8
1.3
5.4
13.0
36.0


F-6

23.0
1.7
5.9
11.6
36.3


G-27

22.6
0.9
6.6
12.9
36.4


G-16
4.2
19.5
3.5
4.6
13.6
36.6


G-10
4.1
17.3
3.6
3.5
16.0
36.9


G-15
4.4
18.9
3.0
4.8
15.4
37.2


G-28
4.2
24.8
1.0
7.0
11.4
37.2


H-1
3.4
17.2
5.1
3.0
15.2
37.5


F-17
3.9
25.7
1.3
5.3
10.5
37.5


G-26
3.8
23.1
1.0
5.1
13.7
37.9


E-14
3.0
20.9
5.1
5.3
11.9
37.9


J-16
3.2
19.8
5.1
4.5
13.0
38.0


E-6
2.9
17.4
5.1
4.3
15.6
38.0


E-3
2.9
17.8
5.1
3.0
15.4
38.2


F-10
4.3
20.1
5.1
3.0
13.0
38.3


F-1
2.7
21.6
1.5
5.4
15.6
38.6






















TABLE 12 A2











2,4








decadienal,






1-octen-
2,4
hexanal,


Cross
Linolenic
Hexanal
Hexanal
3-ol
decadienal
hexanol


Type
acid (%)
(μg/g)
(μg/g)
(μg/g)
(μg/g)
(μg/g)







E-7
3.0
20.1
5.1
4.0
13.5
38.7


E-5
2.7
20.2
5.1
4.2
13.7
38.9


G-8
4.2
27.1
3.5
4.1
 8.3
38.9


E-16
3.1
22.2
2.3
3.8
14.6
39.1


F-19
3.6
26.2
5.1
3.3
 7.9
39.1


G-19
4.3
20.0
4.2
4.6
15.2
39.4


F-25
3.9
23.4
0.7
9.5
15.3
39.4


F-21
2.8
22.9
1.1
7.2
15.7
39.6


G-11
4.2
22.1
4.0
4.6
13.6
39.7


J-17
3.0
22.8
5.1
4.9
12.4
40.2


E-15
3.0
19.5
5.1
5.0
15.8
40.4


E-4
2.8
21.1
5.1
3.2
14.5
40.6


J-14
3.2
20.6
5.1
4.3
15.2
40.9


G-24
4.0
22.9
1.9
7.0
16.1
40.9


J-13
3.2
20.9
5.1
4.1
15.0
41.0


E-10
2.8
22.9
5.1
4.0
13.1
41.1


F-31
3.5
26.8
0.0
9.6
14.3
41.2


J-34
3.2
26.2
5.1
3.5
10.1
41.3


G-25
3.5
23.6
2.5
7.2
15.3
41.4


F-5
2.7
25.7
1.3
9.6
14.5
41.5


J-30
3.2
26.5
5.1
4.8
10.0
41.5


H-7
3.2
22.2
5.1
4.2
14.6
41.9


G-22
4.0
22.6
1.5
7.5
17.9
42.0


E-11
2.9
27.6
5.1
4.1
 9.4
42.1


J-19
3.0
22.2
5.1
3.8
14.9
42.2


F-13
4.0
30.4
1.2
4.3
10.8
42.3


G-23
3.2
23.6
2.2
6.2
16.6
42.4


E-9
2.9
25.2
5.1
3.4
12.3
42.6


F-22
3.4
25.3
1.0
8.7
16.4
42.7


E-8
2.9
25.2
5.1
4.1
12.7
42.9


E-1
2.8
21.9
5.1
2.6
16.6
43.6


F-8
3.7
26.0
5.1
3.1
12.6
43.6


F-32
2.8
25.6
0.9
9.1
17.4
43.8


F-23
3.6
28.6
0.9
6.5
14.8
44.3






















TABLE 12 A3











2,4








decadienal,






1-octen-
2,4
hexanal,


Cross
Linolenic
Hexanal
Hexanal
3-ol
decadienal
hexanol


Type
acid (%)
(μg/g)
(μg/g)
(μg/g)
(μg/g)
(μg/g)





















J-6
2.7
23.8
5.1
4.2
15.7
44.6


G-29
4.0
23.7
1.5
6.8
19.3
44.6


F-7
4.1
25.4
5.1
3.8
14.1
44.6


I-12
2.9
22.0
5.1
3.9
17.7
44.8


G-17
4.1
20.8
4.2
4.1
20.1
45.1


F-4
2.8
24.0
5.1
3.6
16.2
45.3


H-6
3.1
24.7
5.1
3.5
15.7
45.4


G-9
4.5
23.9
3.8
3.8
17.8
45.5


I-11
3.1
21.2
5.1
3.6
19.2
45.5


G-14
4.1
22.8
3.3
4.9
19.5
45.7


I-13
2.9
21.1
5.1
4.8
19.6
45.8


J-15
3.1
24.4
5.1
5.6
16.8
46.3


F-33
3.0
29.0
0.9
10.1
17.6
47.5


E-2
2.8
25.3
5.1
3.4
17.4
47.8


J-32
3.0
31.5
5.1
4.6
11.2
47.8


E-18
3.0
28.8
2.9
3.2
16.2
48.0


H-5
3.0
30.0
5.1
3.3
13.0
48.0


E-17
3.2
29.0
3.2
2.5
16.3
48.6


I-6
2.9
30.8
5.1
4.1
12.8
48.7


J-33
2.9
28.6
5.1
2.6
15.2
48.9


G-2
2.9
26.8
1.5
6.5
20.7
49.0


G-12
4.1
23.1
4.9
4.5
21.4
49.4


I-8
2.8
26.5
5.1
5.7
18.0
49.5


G-5
2.9
31.1
3.4
8.1
15.2
49.7


G-6
3.2
31.7
1.6
8.9
16.7
50.1


J-23
2.9
30.0
5.1
6.9
15.0
50.1


F-35
2.9
28.8
1.2
6.5
20.4
50.4


I-5
2.8
30.4
5.1
3.1
15.0
50.6


G-20
4.0
23.8
5.0
5.3
22.0
50.8


J-29
3.0
31.3
5.1
4.5
14.6
51.0


G-13
4.4
35.8
3.8
4.8
11.5
51.0


I-0
3.0
32.7
5.1
4.1
13.3
51.1


H-2
2.8
34.0
5.1
3.2
12.6
51.7


G-18
3.9
27.6
4.4
4.5
19.9
51.9






















TABLE 12 A 4











2,4








decadienal,






1-octen-
2,4
hexanal,


Cross
Linolenic
Hexanal
Hexanal
3-ol
decadienal
hexanol


Type
acid (%)
(μg/g)
(μg/g)
(μg/g)
(μg/g)
(μg/g)





















H-3
3.0
28.6
5.1
3.3
18.5
52.2


F-18
2.9
33.3
5.1
4.5
14.0
52.4


F-26
4.6
31.4
1.6
4.5
19.3
52.4


G-4
3.1
28.7
2.4
7.6
21.4
52.5


J-9
3.5
29.9
5.1
5.4
17.7
52.7


J-31
3.0
33.6
5.1
4.7
14.1
52.8


J-27
3.1
34.5
5.1
5.9
13.9
53.5


G-7
2.6
32.2
5.1
8.8
16.3
53.6


J-24
3.1
31.1
5.1
6.2
17.7
53.9


I-1
2.9
32.1
5.1
4.5
17.0
54.2


I-2
3.0
32.1
5.1
4.8
17.2
54.3


I-3
2.9
34.0
5.1
5.2
16.2
55.3


J-11
3.3
34.8
5.1
6.2
16.1
55.9


G-1
2.7
29.8
4.2
5.4
22.2
56.1


H-4
2.9
36.0
5.1
3.8
16.1
57.2


I-9
3.1
30.4
5.1
4.7
22.0
57.4


F-14
4.3
41.7
2.0
4.4
13.8
57.5


J-10
3.1
35.8
5.1
4.8
17.3
58.2


J-25
3.1
37.6
5.1
7.0
16.7
59.3


J-28
3.1
38.3
5.1
4.8
16.1
59.5


J-18
3.3
39.1
2.4
7.8
18.2
59.6


J-21
3.1
37.7
5.1
5.3
17.1
59.9


J-22
3.2
38.0
5.1
7.2
16.9
60.0


F-30
3.1
35.7
0.8
13.2
23.8
60.2


J-26
3.1
37.1
5.1
5.2
19.0
61.2


J-8
3.3
37.6
5.1
5.5
18.9
61.6


J-7
3.2
38.6
5.1
5.5
18.3
62.0


F-12
4.8
36.5
5.1
3.9
21.0
62.5


G-3
2.9
32.6
2.5
9.8
27.7
62.7


F-28
2.9
43.5
2.4
6.2
16.9
62.8


F-24
4.4
42.0
3.5
6.4
18.3
63.7


F-34
3.0
35.3
1.5
7.8
27.0
63.8


E-19
3.0
40.9
4.6
1.7
19.3
64.8


F-29
3.6
42.0
3.5
4.6
20.8
66.2


E-12
2.8
39.9
5.1
4.4
21.8
66.7


J-20
2.9
41.5
5.1
5.3
21.5
68.1


F-27
2.9
42.1
0.9
8.1
26.5
69.6


F-11
3.6
41.3
5.1
3.5
23.7
70.1


F-9
4.6
46.7
1.4
5.2
21.9
70.1


F-16
4.1
42.8
5.1
4.5
22.5
70.4


F-15
3.7
54.5
2.2
6.7
25.8
82.5
















TABLE 13







Formation of 1-octen-3-ol in odor assay was reduced when


soybeans were dehulled prior to making soy flour.









1-octen-3-ol(μg/μg)













Whole

Dehulled



Soybean 14
seed
Dehulled
Stdev
















J-2
4.39
2.17
0.13



J-1
5.08
2.25
0



J-3
6.26
2.36



j-4
4.27
1.35
0



HiBC
10.36
3.19
0.09










EXAMPLE 7
Effects of pH on Odor Formation
A standard odor assay provided by the invention involved the addition of soy flour to water, resulting in odor formation at about pH 6.3. The purpose of the following experiment was to determine if varieties that produce low levels of odors under this condition also produce low levels of odors under other pH conditions. The odor producing properties of a commercial control soybean were compared with a low odor producing line (A-4). Line A-4 produced lower levels of decadienal and hexanal at pH 3.0 and pH 5.5, and pH 7 and pH 9.2 (Table 14). These data support the use of the assay without buffer as a method for selecting soybeans that will produce low levels of odors over a wide range of pH conditions. The highest concentrations of hexanal and 2,4 decadienal were produced at pH 9, the pH where the least amount of 1-octen-3-ol was produced (Table 14).







TABLE 14







Effects of pH on formation of odors from commodity control and


low odor producing soybean (A-4 of FIGS. 4 and 5 harvested in


2003). Odor assay use for this measure was the same as in example


1 except soy flour was added to 0.1 M K2HPO4 at the respective


pH (3.02, 5.45, 7.01, and 9.16).











Decadienal (μg/g)
Hexanal (μg/g)
1-octen-3- = o1 (μg/g)



















pH
Control
Stdev
A-4
Stdev
Control
Stdev
A-4
Stdev
Control
Stdev
A-4
stdev






















3.02
3.60
0.98
1.79
0.96
18.47
4.40
7.35
0.76
13.37
7.86
11.71
2.79


5.45
8.03
1.97
3.65
2.27
36.49
2.66
11.30
1.78
12.41
6.56
8.06
3.62


7.01
8.10
1.90
3.51
0.64
30.75
9.50
10.68
0.74
10.57
4.17
6.03
3.87


9.20
37.72
33.17
9.12
3.66
60.38
30.20
27.93
6.11
2.10
1.71
2.98
1.67









EXAMPLE 8
Effects of Soybean Protein Composition on Soymilk Sediment
This example describes the lower levels of sediment formed in soymilk made from soybeans having the modified protein composition of the invention. Protein-containing sediment has a negative impact on the organoleptic quality of soymilk as it is not desired to feel particles in beverages.
Soymilk preparation. A control low odor soybean (A-4) and a soybean having about 39% β-conglycinin and about 13% glycinin were ground using a Mega Grinder to make soy flour. Each flour sample was added to 36.75 grams of water (4° C.) in a 50 mL disposable polypropylene centrifuge tube so the final concentration of protein in the mixtures were 3.3% weight basis and sonicated for 15 sec at output power control setting of 8. The sonicated samples were centrifuged for 10 minutes at 8,000 rpm at 4° C. using the Eppendorf Centrifuge 5804 R. The supernatants (soymilk) were decanted into 50 ml disposable polypropylene centrifuge tubes. A portion of each soymilk (27.25 grams) was transferred to another 50 ml disposal centrifuge tube. The above samples were prepared in duplicate to accommodate the following variation in sucrose addition. Sucrose (0.6987 grams) was added to the 27.25 grams of soymilk either before or after heat-treatment.
Soymilk samples were heat-treated by placing the 50 ml disposal polypropylene centrifuge tube into the 95° C. silicon oil bath for 5 minutes, then the samples were transferred to an ice bath to cool, followed by refrigerated storage for 30 days. Sediment formed in the soymilk samples over time. The amount of sediment formed was quantified as follows. The sediment in the bottom of the centrifuge tubes were dispersed by tipping the tubes back and forth. The soymilk samples were transferred into a weighed centrifuge tube and the final weight was recorded. The tubes were placed into the Eppendorf Centrifuge 5804 R and centrifuged for 2 minutes at 8,000 rpm at 25° C. The soymilk supernatant was decanted and the weight of the sediment remaining was calculated. The amount of sediment was recorded as percentage of soymilk weight (% Sediment=100×Wt of Sediment/Wt of Soymilk).
Results. The control soymilks had at least twice as much sediment as the high β-conglycinin soymilks (Table 15).







TABLE 15







Effects of soybean protein composition on soymilk sediment.


A-4 is control soybean. HBC is a high β-conglycinin,


low glycinin soybean











Soybean Type
Sucrose addition
% Sediment















A-4
Before heating
1.8



A-4
After heating
2.0



HBC
Before heating
0.7



HBC
After heating
1.0










The above examples show that unique compositions were created that can produce low levels of odors even when soybeans contained lipoxygenases 1, 2 and 3. Also demonstrated was the ability to select soybeans that have improved organoleptic properties where soybeans were selected based on the amounts of glycinin proteins, free arginine and asparagine, yellow pigments and polyunsaturated fatty acids in the soybeans and the amounts of the odors 2,4 decadienal, hexanal, hexanol, and 1-octen-3-ol produced by the aqueous ground soybean suspensions. A method was disclosed for estimating the potential for soybeans to produce 2,4 decadienal, hexanal, hexanol and 1-octen-3-ol and other even more potent odors in soybean ingredients and foods. In this method of estimation of soybean odors, the value of incubated the soy flour in water at a 1 to 4 ratio resulted in original observations that 2,4 decadienal forms rapidly at room temperature in the suspensions and that it is possible to breed soybeans containing lipoxygenases 1, 2 and 3 that produce very low levels of odors.
It was also shown in the examples that it is possible to create endogenous soy compositions having greater than 30% β-conglycinins and less than 25% glycinins that have normal or low free arginine and free asparagine. It was further demonstrated that low odor and color properties can be combined with high β-conglycinin compositions and further combinations were conceived with low linolenic and mid-oleic soybeans. Glycinins are a source of insoluble proteins in soy ingredients and foods, creating sediment in beverages and undesirable mouthfeel. Free arginine and asparagine can form ammonia during processing which further react with odor compounds such as 2,4 decadienal to form potent odors such as 2 pentyl pyridine. Linoleic and linolenic acids are polyunsaturated fatty acids that are substrates for odor formation; lowering their content in soybeans will help lower formation of odors. Pigments of soybeans contribute to the off-color of soybean products, further impacting the organoleptic response. All together, the high β-conglycinin, low free arginine and asparagine, low odor and low color and low polyunsaturated fatty acid soybean composition is the most valued composition of the invention for creating soy protein ingredients and foods that are organoleptically pleasing. It is also recognized that these compositions will not lack the health properties associated with soy protein ingredients as β-conglycinins are associated with the cholesterol and triglyceride lowering properties of soy protein (Duranti et al., 2004) and in the inhibition of artherosclerosis (Adams et al., 2004).
EXAMPLE 9
Additional Sedimentation Analysis of Low Odor Soy Compositions
The study in Example 8 was repeated with the following changes. A commodity soybean control was included (AG3302). The soybeans were dehulled before making flour and the flour was sifted prior to addition to water. The supernatants (soymilk) were transferred to preweighed weighed centrifuge tubes. Sucrose was added before heat-treatment to make the final sucrose concentration 2.5% (w/w basis). The samples were stored in a refrigerator for 21 days. The heights of soymilk sediments in the centrifuge tubes were measured, then samples were centrifuged for 5 minutes at 8,000 rpm. The supernatants were decanted and weighed, the pH of the supernatants were determined (all samples had pH=6.7), and the tubes containing pellet were weighed. The weight percent of the wet soy sediments were calculated for each sample (weight % of wet soy sediment=100×weight of wet soy sediment/(weight of wet soy sediment+weight of soy supernatant).
The beneficial effects of the HBC and low odor soybeans in reducing protein sediment formation were found using dehulled soybeans (Table 16). The HBC soymilk had a 2.2 fold reduction of sediment compared to the low odor soybean line and a 7 fold reduction of sediment compared to control soybean. A surprising 3.1 fold reduction was found in sediment in the low odor soybean compared to the control. It is possible that the low odor trait reduced sediment formation by limiting free radical formation and protein oxidation. This therefore indicated the further beneficial properties of the optimized composition combining high β-conglycinin and low odor traits.







TABLE 16







Effects of high beta-conglycinin and low odor traits on


soymilk sediment height and sediment-pellet weight


compared to a control soybean compositions











Sediment Height





(mm)
Pellet weight (%)
Pellet wt. Stdev













HBC
0
2.1
0.14


A-4
8
4.7
0.42


Control
14
14.8
2.8









EXAMPLE 9
Preparation of Dehulled Soybean Flour and Isolated Soy Protein Ingredient
A control soybean (AG3302) and soybeans comprising greater than 30% of the total proteins as beta-conglycinins and less than 25% of the total proteins as glycinins and less than 2500 micrograms/g of free arginine plus asparagine (DJB2104GOR, EXP319AP) were dehulled to make dehull-soybean flour and then further processed to make isolated soy protein ingredient according the steps below.







TABLE 17







Composition of beta-conglycinins and glycinins


in different soybean lines.












Beta-






conglycinins



(% of total
Glycinins (% of
Free Arg
Free Asn


Soybean line
protein)
total protein)
(ug/g)
(ug/g)














AG3302
24.1
33.6
1455
155


DJB1804BOR
33.9
12.9
1230
93


EXP319AP
40.1
12.5
2197
224









1. Adjust soybeans to about 10% moisture and temper at room temperature.
2. Crack soybeans by using a cracking mill.
3. Dehull the cracked soybeans by using an Aspirator.
4. Condition the cracked and dehulled soybeans at 50-60 degrees C. by using a cooker.
5. Flake the conditioned soybeans using a Flaking Mill.
6. Extract soybean flakes with hexane.
7. Desolventize the defatted soybean meal, resulting in flakes.
8. Flakes were ground to make flour.
9. Water was added to a 300 liter jacked tank and adjusted to 50 degrees C. and pH 9.0 using 40% NaOH. Defatted soybean flour was added and mixed. The water to soy flour ratio was 12/1 (w/w). Extraction time was 45 minutes.
10. The solubilized soy protein was recovered from the extraction slurry by using a desludging disk centrifuge (back pressure, 58-60 psi).
11. The clarified protein solution was adjusted to pH 4.5 by adding hydrochloric acid (18%) and allowed to react for 30 minutes at 45 degrees C.
12. The precipitated protein was recovered using a desludging disk centrifuge.
13. The protein curd was washed two times using acidified water (pH 4.5+/−0.1, 30-35 degrees C.). Ratio of washing water to packed wet solids was 6:1 (w/w). The protein curd was recovered using a desludging disk centrifuge after each washing (back pressure, 58-60 psi).
14. The washed curd was mixed with sodium hydroxide (30%) to adjust pH to 6.8 using 30% NaOH and then heat treated at 116 degrees C. for 7.5 seconds. Then the pH was adjusted to pH 6.8.
15. The protein solution was adjusted to 45-55 degrees C. and was spray dried using an inlet air temperature of 204-215 degrees C., outlet air temperature of 82-88 degrees C.
16. The Nitrogen solubility index of the isolate soy protein ingredients were determined. A portion of sample was suspended in water with stirring at 30° C. for two hours. It was then diluted to a known volume with water. A portion of sample extract was centrifuged and an aliquot analyzed for protein. A separate portion of sample was analyzed for total protein by the same method. Water-soluble protein was calculated as a percent of total protein, which was proportional to water-soluble nitrogen as a percent of total nitrogen.
Results:
The nitrogen solubility index of the of soy protein powders (Table 18) were directly proportional to the amounts of beta-conglycinin in the soybeans used to make the soy protein ingredients: NSI=1.4716(% beta-conglycinin)+7.4502; R-squared=0.9975. A reduction in the levels of insoluble protein improves the organoleptic quality (e.g. smoother more refreshing mouthfeel) of food products which are formulated with the soy protein ingredients.







TABLE 18







Nitrogen Solubility Index











Soybean line





used to make



Isolated Soy

Standard



Protein.
NSI (%)
Deviation















AG3302
42.7
2.5



DJB1804BOR
58.0
2.5



EXP319AP
66.0
2.3










The amino acid composition of the isolated soy protein ingredients made from soybeans had similar amino acid composition with the exception that the lysine content of the high beta-conglycinin (HBC) ingredients were about 6% higher than the control.







TABLE 19







Total amino acid composition of isolated soy protein ingredients.











AG3302
DJB1804BOR
EXP319AP













Aspartic
114.5
111.2
114.7


Threonine
37.6
37.3
36.8


Serine
50.8
52.0
52.7


Glutamic
203.3
192.0
202.2


Proline
55.5
53.8
55.2


Glycine
41.6
40.0
39.8


Alanine
42.9
42.2
41.9


Valine
49.1
49.6
49.7


Methionine
13.3
13.1
12.3


Isoleucine
44.3
44.5
44.9


Leucine
81.1
81.3
82.6


Tyrosine
38.4
39.1
39.3


Phenylalanine
50.9
51.8
53.7


Histidine
23.7
25.9
26.3


Lysine
62.3
65.4
66.5


Arginine
73.8
71.9
75.8


Cysteine (after ox)
13.1
14.6
13.6


Methionine (after
14.7
14.5
13.3


ox)


Tryptophan
12.1
12.0
11.4









EXAMPLE 10
Preparation of Cultured Soy Product from Dehulled Soybean Flour
Dehulled soybean flour was prepared from a commodity soybean (AG3302), a high beta-conglycinin soybean (DJB2104GOR) and a low odor producing soybean line (03JBK8-25), all harvested in the U.S. in 2004.
Methods use to prepare and test cultured product made from soybeans:
1. Soybeans were cracked using a cracking mill.
2. Cracked soybean seeds were dehulled using an aspirator.
3. The soybean meats (dehulled soybeans) were milled for 1 pass through a hammer mill and 5 passes through a pin mill.
4. Dehulled soybean flour was packaged plastic bags within fiber drums.
5. Protein content of the flour was determined.
6. Dehulled soybean flour (3 degrees C.) was added to water (3 degrees C.) so the protein content would be 3.5% (weight basis) and mixed using a hand held homogenizer for about 1 to 2 minutes.
7. Soy flour suspension was warmed in a plate heat exchanger and then injected with steam to treat the suspension at 141 degrees C. for 3.5 seconds and deaerated before cooling to about 4 degrees C.
8. Heat-treated suspensions were filtered to remove fiber, resulting in soymilk.
9. Dairy flavor ingredients, sugar (3%), and salt (0.2%) were added to the soymilk and mixed using a hand held homogenizer.
10. Flavored soymilk was warmed in a plate heat exchanger and then injected with steam to treat the suspension at 141 degrees C. for 3.5 seconds and deaerated before cooling to about 4 degrees C. and packaged in sterile containers.
11. Soymilk samples, each containing 2.2% protein, were weighed into sterilized, quart jars and warmed in the microwave from 45 to 60 seconds (about 24 degrees C.).
12. Sugar (3.1%), vanilla extract (0.4%) and cultured soy yogurt (L. Bulgaricus, S. Thermophilus, L. Acidophilus, B. Bifidum, L. Casei, L. Rhamnosus) (8%) were added to the soymilk and the samples were mixed.
13. Soymilk containing culture was placed in an incubator at 43 degrees C. and incubated to 4 hours, removed and refrigerated overnight (4 degrees C.).
14. The pH and viscosity measurements were taken on the refrigerated samples and a sensory evaluation was conducted by a 3 person panel who were blind to sample formulations. Viscosity was measured using a Brookfield viscometer with Spindle #3 at 20 rpms
Results: The flavor profile of the cultured product made from DJB2104GOR was pleasant and would lend itself to a fruit flavored smoothie. The profile of the product made from 03JBK8-25 was pleasant and would lend itself well a sour cream or dip product. It was reasoned that a combination of high beta-conglycinin and low odor producing traits would also create pleasant cultured soymilk products. The lower viscosity of the high beta-conglycinin protein material may help in creating higher protein products at the same thickness level.







TABLE 20







Soybean composition and odor property.


















Beta-
Glycinins
Oil
Protein




1-




conglycinins
(% of
(Dry
(Dry
Free
Free


octen-
2,4-



(% of total
total
Matter
Matter
Arg
Asn
Hexanal
Hexanol
3-ol
decadienal


Soybean
protein)
protein)
Basis)
Basis)
(ug/g)
(ug/g)
(ug/g)
(ug/g)
(ug/g)
(ug/g)




















DJB2104GOR
37.7
14.7
18.9
39.5
2197
142
8.8
3.17
5.9
11.7


AG3302
24.1
33.6
22.4
38.1
1455
155
12.5
4.47
3.0
13.7


03JBK8-25
25.7
34.3
19.1
38.2
1711
116
2.6
1.39
3.3
5.6
















TABLE 21







Flavor profile of the cultured product













Initial






Sample
pH
Final pH
pH
Viscosity
Sensory


Identification
(4° C.)
(4° C.)
Change
(Centipoise)
Comments





AG3302
6.828
4.629
2.199
2025
Has a smoothie consistency, some coagulated bits, earthy, fermented







flavor, tart, vanilla, cooked, not as sweet as others.


DJB2104GOR
6.922
4.581
2.341
1095
Thinner than other samples, sweet, “bright”, balanced, vanilla comes







through, tart.


03JBK8-25
6.835
4.662
2.173
1948
Thickest sample, rice pudding like texture, flavor like a sour cream,







seems to be a different type of sour profile versus the others, fairly







bland, some mouth drying.









EXAMPLE 11
Demonstration of Combination of Low Odor and High β-Conglycinin
This example describes the combination of low odor producing properties with high β-conglycinin compositions. It demonstrates the ability to produce low odor soybean compositions comprising decreased glycinin and increased β-conglycinin content. Cross types such as A and E (Table 3) were combined with high beta-conglycinin germplasm having a pedigree of A3233/B2G2/A1923.
Protein analysis was carried out as follows: Eight soybean seeds were pooled and ground using the CAT Mega-Grinder (SOP Asci-01-0002). Ground samples were stored at 4° C. For analysis,  ̃30 mg of flour from each was weighed into one well of a 96 well 2 ml microtiter plate. Protein was extracted for 1 hour with shaking in 1.0 ml 1× Laemmli SDS buffer pH 6.8 containing 0.1M dithiothreitol (DTT) as a reluctant. Following centrifugation, a portion of each extract was further diluted in SDS buffer to yield 0.2-0.5 μg/μL total protein, heated to 90-100° C. for 10 min, and cooled. For each sample, 1-2 μg total protein was loaded using a 12 channel pipet onto a 26 lane 15% T gradient Tris/HCl Criterion gel. Molecular weight standards and a parental control were included in two of the lanes in each gel. The gels were electrophoresed until the tracking dye reached the bottom of the gel  ̃1.2 hrs, then stained overnight in Colloidal Coomassie Blue G-250, destained in DI water, and imaged using the GS800 Calibrated Densitometer. Quantitation was performed using Bio-Rad Quantity OneTM Software. The software was used to determine the relative quantity of each band in the sample lane. The percent glycinin and percent β-conglycinin protein sub-unit bands are reported as the relative percent of the total protein in the lane. The a5-glycinin subunit was not quantitated and was not included in total acidic glycinin value. The sample identities and weights are tracked using Master LIMSTM.
Low odor producing soybeans compositions with high β-conglycinin trait are illustrated along with some lines that did not have the low odor trait (Table 22). Duplicate odor analyses are shown for the first line in the table. Several lines are shown that lack glycinins and produced compositions with less than 20 μg/g of total 2,4 decadienal plus hexanal plus hexanal per gram of ground seeds following oxidation under mild aqueous conditions. The compositions produced will be further evaluated for other characteristics (e.g., yield, free amino acids, color and fatty acid composition).







TABLE 22







Odor producing and protein subunit makeup of high beta-conglycinin soybean compositions.



















Hexanal +
1-octen-
2,4
Alpha′
Alpha
Beta




hexanal
Hexanol
Hexanol
3-ol
decadienal
BC
BC
BC
AcGly


Sample ID
(ug/g)
(ug/g)
(ug/g)
(ug/g)
(ug/g)
(%)
(%)
(%)
(%)



















JB0305620.0102.0001
ND
2.5
2.5
6.9
3.8
16.0
24.4
8.1
0.0


JB0305620.0102.0001
4.4
2.5
7.0
8.2
4.0
16.0
24.4
8.1
0.0


JB0305616.0349.0016
5.7
2.3
8.0
8.9
3.0
14.7
18.3
6.3
12.1


JB0305597.0181.0008
7.1
2.2
9.4
5.4
3.0
14.0
15.2
4.4
5.0


JB0305617.0178.0015
5.3
2.0
7.3
1.5
5.2
15.4
17.4
3.5
0.0


JB0305618.0035.0025
7.2
1.7
8.9
8.9
3.8
16.4
19.2
6.6
0.0


JB0305616.0349.0011
7.1
2.2
9.3
10.9
3.8
13.6
18.8
8.7
2.6


JB0305611.0213.0020
5.9
2.7
8.6
9.9
4.5
15.3
18.5
5.7
1.2


JB0305620.0102.0018
7.8
2.6
10.4
5.5
3.0
16.8
23.9
10.1
0.0


JB0305620.0102.0004
7.9
2.3
10.2
9.7
3.3
16.0
23.0
9.0
0.0


JB0305617.0094.0031
7.3
2.3
9.5
1.6
4.6
16.8
21.4
6.6
3.2


JB0305617.0178.0010
8.0
1.9
9.9
12.1
4.4
14.8
16.3
3.4
0.0


JB0305611.0098.0009
7.7
2.3
10.0
8.8
4.4
14.9
18.2
10.3
6.7


JB0305611.0213.0004
7.3
2.2
9.5
12.7
5.0
14.0
16.1
4.1
0.9


JB0305611.0380.0010
7.5
2.2
9.7
6.7
4.9
16.3
19.5
6.5
3.8


JB0305611.0213.0022
7.0
2.4
9.4
11.6
5.3
13.6
15.4
6.0
1.6


JB0305619.0275.0007
16.8
4.5
21.3
14.0
14.0
14.5
13.4
3.9
0.0


JB0305620.0078.0012
19.4
9.2
28.6
4.5
7.5
17.0
18.7
7.7
0.0


JB0305618.0035.0021
21.1
5.1
26.2
7.0
10.2
11.6
13.5
3.4
0.0


JB0305618.0047.0021
20.5
4.2
24.7
16.5
12.2
12.5
13.5
2.3
0.0


JB0305620.0282.0008
24.7
3.9
28.6
7.4
8.4
12.3
13.9
3.3
0.0





Gly = acidic glycinins. ND = not detectable.






DEPOSIT INFORMATION
A deposit of Monsanto Technology LLC, soybean 0119149 seed disclosed above and recited in the claims, has been made under the Budapest Treaty with the American Type Culture Collection (ATCC), 10801 University Boulevard, Manassas, Va. 20110. The deposited line 0119149 also has the designations “A-4” and “03JBK8-25”, which are used herein in the working examples and tables. The ATCC accession number for the deposit is PTA-6197 and the date of deposit was Sep. 10, 2004. The deposit will be maintained in the depository for a period of 30 years, or 5 years after the last request, or for the effective life of the patent, whichever is longer, and will be replaced as necessary during that period.
All of the compositions and methods disclosed and claimed herein can be made and executed without undue experimentation in light of the present disclosure. While the compositions and methods of this invention have been described in terms of preferred embodiments, it will be apparent to those of skill in the art that variations may be applied to the compositions and methods and in the steps or in the sequence of steps of the method described herein without departing from the concept, spirit and scope of the invention. More specifically, it will be apparent that certain agents which are both chemically and physiologically related may be substituted for the agents described herein while the same or similar results would be achieved. All such similar substitutes and modifications apparent to those skilled in the art are deemed to be within the spirit, scope and concept of the invention as defined by the appended claims.
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## Claims

1. A soybean meat composition produced from soybeans comprising lipoxygenases 1, 2 and 3, wherein the composition comprises greater than 10% linoleic acid as a percentage of total fatty acids and less than 20 μg of total 2,4 decadienal plus hexanal plus hexanol per gram following oxidation under mild aqueous conditions.

2. The composition of claim 1, comprising less than 4% linolenic acid as percent of total fatty acids.

3. The composition of claim 1, comprising less than 2000 μg per gram free arginine and less than 400 μg free asparagine per gram.

4. The composition of claim 1, having color measured as b* value of less than 30 and an L* value greater than 80, as monitored by the CIE-L*a*b* system where L* indicates lightness and b* indicates hue on a blue (−) to yellow (+) axis.

5. The composition of claim 1, comprising less than 4 μg of 1-octen-3-ol content per gram following oxidation under mild aqueous conditions.

6. The composition of claim 1, having greater than 30% of the protein as β-conglycinin.

7. The composition of claim 1, having less than 25% of the protein as glycinin.

8. The composition of claim 1, having a linoleic acid concentration between 10% and 60% of the total fatty acids.

9. A soybean meat composition having greater than 30% of the protein as β-conglycinin and less than 25% of the protein as glycinin, less than 5,000 μg per gram of free arginine, and less than 900 μg per gram free asparagine, further defined as comprising less than 4 μg per gram 1-octen-3-ol content following oxidation under mild aqueous conditions, or comprising less than 20 μg of total 2,4 decadienal plus hexanal plus hexanol per gram following oxidation under mild aqueous conditions.

10. The composition of claim 9, having less than 2,000 μg per gram of free arginine and less than 400 μg per gram free asparagine.

11. The composition of claim 9, having a linolenic acid concentration between 1.5% and 14% of the total fatty acids.

12. The composition of claim 9, having a linoleic acid concentration between 10% and 60% of the total fatty acids.

13. The composition of claim 9, having a color characterized by b* value less than 30 and an L* value greater than 80 as monitored by the CIE-L*a*b* system where L* indicates lightness and b* indicates hue on a blue (−) to yellow (+) axis.

14. The composition of claim 9, comprising 67-69 mg lysine per gram of protein.

15. The composition of claim 9, comprising 72-80 mg arginine per gram of protein.

16. The composition of claim 9, comprising 28-30 mg histidine per gram of protein.

17. A soybean meat composition having greater than 30% of the protein as β-conglycinin and less than 25% of the protein as glycinin and less than 20 μg of total 2,4 decadienal plus hexanal plus hexanol per gram following oxidation under mild aqueous conditions.

18. The composition of claim 17, having a linolenic acid concentration between 1.5% and 14% of the total fatty acids.

19. The composition of claim 17, having a linoleic acid concentration between 10% and 60% of the total fatty acids.

20. The composition of claim 17, having a color characterized by b* value less than 30 and an L* value greater than 80 as monitored by the CIE-L*a*b* system where L* indicates lightness and b* indicates hue on a blue (−) to yellow (+) axis.