date:Dec 10, 2015
ility of soybeans; and lectins (LE), known to hinder the absorption of other nutrients from food. Humans, calves, swine, fish and dogs have shown intolerances or sensitivities to these proteins.
In this study, a new variety of soybean was developed that contained low or zero levels of all three proteins. Individual soybean varieties containing null genes (i.e. genes that limit or stop the production of these proteins) for the production of either P34, TI or LE proteins, respectively, have been