Soy Nutrition Institute
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Apr 08, 2015

Development of triple null soybeans

Research has led to the development of soybeans that are markedly reduced in three proteins, the

Kunitz trypsin inhibitor (TI), soybean agglutinin (lectin) and immunodominant soybean allergen P34 protein. Although the commercial implications of this research are unclear, this soybean variety could help to increase soyfood consumption.

Schmidt MA, Hymowitz T, Herman E. Breeding and characterization of soybean Triple Null; a stack of recessive alleles of Kunitz Trypsin Inhibitor, Soybean Agglutinin, and P34 allergen nulls. Plant Breeding, 2015