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首页> 外文期刊>The Indian journal of genetics & plant breeding >Marker-assisted selection for development of kunitz trypsin inhibitor-free soybean varieties: I. Parental polymorphism survey using SSR markers
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Marker-assisted selection for development of kunitz trypsin inhibitor-free soybean varieties: I. Parental polymorphism survey using SSR markers

机译：标记辅助选择，用于开发无kunitz胰蛋白酶抑制剂的大豆品种：I.使用SSR标记的父母多态性调查

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摘要

Soybean is regarded as "miracle bean" due to its numerous uses as food, feed and health supplement. However, acceptance of soy foods has been restricted by the presence of kunitz trypsin inhibitor (KTI) in soybean seeds. Kunitz trypsin inhibitor alsoknown as SBTI-A2 which constitutes 80% of the total trypsin inhibitor activity, has been shown to be responsible for growth inhibition, pancreatic hypertrophy and hyperplasia in experimental animals. Though KTI is heat labile, however, heat treatment isnot only cost ineffective but also results in approximately 20% decline in protein solubility. Similarly, boiling of beans prior to grinding with wheat (1:9) is essential while preparing soy-supplemented chapatti flour. Therefore, development of KTI-freesoybean varieties which are not yet available in India is expected to boost utilization of soybean in food products.
机译：大豆因其作为食品，饲料和健康补品的众多用途而被视为“奇迹豆”。但是，大豆种子中存在kunitz胰蛋白酶抑制剂（KTI）限制了大豆食品的接受。 Kunitz胰蛋白酶抑制剂（也称为SBTI-A2）占胰蛋白酶抑制剂总活性的80％，已被证明与实验动物的生长抑制，胰腺肥大和增生有关。尽管KTI不耐热，但是热处理不仅成本​​无效，而且还会导致蛋白质溶解度下降约2​​0％。同样，在准备添加大豆的薄饼粉时，在用小麦研磨之前将豆煮沸（1：9）也是必不可少的。因此，预计在印度尚无KTI无大豆品种的开发将促进大豆在食品中的利用。

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