2015
Determination of Methodology To Enable Measurement of Total Trypsin Inhibitor Content in Soybeans
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Contributor/Checkoff:
Maryland Soybean Board
Category:
Sustainable Production
Keywords:
GeneticsGenomics
Parent Project:
This is the first year of this project.
Lead Principal Investigator:
John Schillinger, Schillinger Genetics, Inc.
Co-Principal Investigators:
Bill Rhodes, Benson Hill Seeds
Project Code:
Contributing Organization (Checkoff):
Maryland Soybean Board
(n/a)
Institution Funded:
Schillinger Genetics, Inc.
(n/a)
Brief Project Summary:

The digestive enzyme trypsin breaks down proteins in the small intestine. Soybeans naturally contain a trypsin inhibitor, which must be heated to be deactivated, unlocking the nutritional quality of the feed. Heating denatures some other proteins in soybean meal. It’s likely that more than one gene is involved in expression of the desired low levels of trypsin inhibitors. The goal of this project is the development of new test methods to determine genetics of new lines of soybeans that express low quantities of the trypsin inhibitor. Identification of one or more genetic markers for the ultralow genes can accelerate breeding programs.

Key Benefactors:
farmers, agronomists, Extension agents, nutritionists, livestock farmers, soybean breeders, seed companies

Information And Results
Final Project Results

The United Soybean Research Retention policy will display final reports with the project once completed but working files will be purged after three years. And financial information after seven years. All pertinent information is in the final report or if you want more information, please contact the project lead at your state soybean organization or principal investigator listed on the project.