Submitted to: Crop Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 7/31/2005
Publication Date: N/A
Citation: Interpretive Summary: Soybean oil is normally not very stable when it is used for cooking. At frying temperatures, the oil rapidly develops bad odors and flavors. A way to prevent this is to reduce the polyunsaturated fatty acid in the oil (linolenic acid) and increase the monounsaturated fatty acid (oleic acid). A new soybean, N98-4445A, has been developed for use in plant breeding research which has nearly 3 times the normal content of oleic acid and reduces linolenic acid by more than 50%. This new soybean can be used by both public and private soybean breeders to develop soybean varieties with mid-oleic, low-linolenic oil in the seeds.
Technical Abstract: Soybean [Glycine max (L.) Merr.] germplasm line N98-4445A was developed by USDA-ARS, in cooperation with the North Carolina Agricultural Research Service. This line has a concentration of oleic acid in the seed oil that is approximately 560 mg g-1 oil. This is between 340 and 380 mg g-1 greater than commercial soybean varieties and 100 mg g-1 more than the highest oleic acid concentration available in the U.S. germplasm collection. The germplasm will be a useful genetic resource for breeding mid-oleic soybean varieties. Increased oleic acid in this line causes a correlated decrease in polyunsaturated fatty acids. As a result, this line has the added advantage of a linolenic acid concentration less than 30 mg g-1. Average oleic acid concentration of N98-4445A in three environments was 568 mg g-1 with a standard deviation of 41 mg g-1. The standard cultivars Young and Clark had 199 mg g-1 oleic acid when grown in the same environments.