Effects of Two Low Phytic Acid Mutations on Seed Quality and Nutritional Traits in Soybean (Glycine max L. Merr)

Reduction of phytic acid in soybean seeds has the potential to improve the nutritional value of soybean meal and lessen phosphorus pollution in large scale animal farming. The objective of this study was to assess the effect of two new low phytic acid (LPA) mutations on seed quality and nutritional traits. Multilocation/season comparative analyses showed that the two mutations did not affect the concentration of crude protein, any of the individual amino acids, crude oil, and individual saturated fatty acids. Among other traits, Gm-lpa-TW75-1 had consistently higher sucrose contents (+47.4−86.1%) and lower raffinose contents (−74.2 to −84.3%) than those of wild type (WT) parent Taiwan 75; Gm-lpa-ZC-2 had higher total isoflavone contents (3038.8−4305.4 μg/g) than its parent Zhechun # 3 (1583.6−2644.9 μg/g) in all environments. Further tests of homozygous F3 progenies of the cross Gm-lpa-ZC-2 × Wuxing # 4 (WT variety) showed that LPA lines had a mean content of total isoflavone significantly higher than WT ...