Submitted to: Journal of the American Oil Chemists' Society
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 10/5/1998
Publication Date: N/A
Interpretive Summary: Lecithin, a product of soybean processing, is widely used in food and industrial applications. A study was conducted to determine if genetic modification to increase herbicide resistance of the soybeans had any effect on the composition of lecithin. Results showed that the composition of the lecithin from the herbicide resistant soybeans was not significantly different than regular soybeans. The compositions obtained in the study were compared to commercial products and agreed well with data published in the literature. This new information that genetically modified glyphosate-tolerant soybeans have similar phospholipid composition to traditional soybeans will allow for the clearance of glyphosate-tolerant soybeans in European markets. Oilseed producers, oil processors, and food manufacturers can benefit from this information as they incorporate genetically modified oilseeds into their production, processing, and manufacturing plans.
Technical Abstract: Phospholipids from three control lines and two lines grown from glyphosate tolerant soybeans were isolated by extraction of soy flakes with hexane and characterized after separation by high pressure liquid chromatography. In addition, several lots of commercial fluid lecithin were analyzed and the results compared to values published in the literature. Phosphatidyl choline, phosphatidyl ethanolamine, phosphatidyl inositol, and phosphatidic acid were identified as major components in both experimental cultivars and the commercial lecithin samples. The results showed that glyphosate tolerant soybeans yielded lecithin comparable to conventional soybean cultivars and were in line with published values.