Legume Research

  • Chief EditorJ. S. Sandhu

  • Print ISSN 0250-5371

  • Online ISSN 0976-0571

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Legume Research, volume 45 issue 1 (january 2022) : 32-38

Effect of Genetic Elimination of Kunitz Trypsin Inhibitor on Agronomic and Quality Traits in Soybean [Glycine max (L.) Merril]

Sandeep Kaur Dhaliwal, Satwinder Kaur Dhillon, B.S. Gill, Gurpreet Kaur, Asmita Sirari, Sunita Sharma
1Department of Plant Breeding and Genetics, Punjab Agricultural University, Ludhiana-141 001, Punjab, India.
  • Submitted30-07-2019|

  • Accepted09-03-2020|

  • First Online 22-08-2020|

  • doi 10.18805/LR-4205

Cite article:- Dhaliwal Kaur Sandeep, Dhillon Kaur Satwinder, Gill B.S., Kaur Gurpreet, Sirari Asmita, Sharma Sunita (2022). Effect of Genetic Elimination of Kunitz Trypsin Inhibitor on Agronomic and Quality Traits in Soybean [Glycine max (L.) Merril]. Legume Research. 45(1): 32-38. doi: 10.18805/LR-4205.
Background: Among the anti-nutritional factors present in soybean, kunitz trypsin inhibitor (Kti) serves as major anti-nutrient, retarding the activity of digestive proteases. Genetic removal of Kti allele to develop agronomically desirable genotypes with high nutritional value is major breeding objective in soybean.
Methods: The present study was performed on a set of 125 F5 genotypes derived from cross of SL525 (Kti +ve) and NRC101 (null Kti) to investigate the outcomes of genetic removal of Kti allele on characters of economic importance. 
Result: Comparison of mean of null Kti and Kti +ve plants for various parameters showed that introgression of null Kti allele adversely affected germination and grain yield. Germination, days to maturity, grain yield, plant height and seed weight were positively correlated with trypsin inhibitor activity and days to flowering, oil and protein content and fatty acid were unaffected by the allele present. The utilisation of the identified null kti genotypes would reduce extra cost on heat treatment incurred during soy processing and also boost utilization of soybean for bio-fortification in wheat flour to make chapattis.
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