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Genetic variation of the 11S globulin A5 subunit in Glycine soja


Genetic variation of the 11S globulin A5 subunit in Glycine soja



Report of the Soy Protein Research Committee Japan 16: 51-54



The A4 and A5 acidic (group II) subunits of soyabean 11S globulin are responsible for gel hardness and gelling characteristics of tofu gels and heat-induced gels. Accessions of Glycine soja were assayed for new variants of the group II subunits. Among seeds of one accession, a few were found which lacked the A5 subunit but had a novel acidic subunit (A5a). Genetic analysis revealed that A5a is encoded by an allelic gene at the same locus as that for the A5 subunit.

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Accession: 002851604

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