Recent Advances in Breeding for Modified Fatty Acid Profile in Soybean Oil

Abstract

Soybean is an important source of food, feed, and edible oil in the world. It contains about 20% oil and 40-45% protein. Besides saturated fatty acids, the soybean oil contains both monounsaturated and polyunsaturated fatty acid (PUFA). Presence of PUFA, linolenic acid in particular makes soy oil vulnerable to oxidative degradation and rancidity. Hydrogenation enhances storage stability but adds trans-fatty acid and makes soy oil a poor choice for healthy hearts. Conventional and molecular approaches have been employed to genetically alter the fatty acid profile of soybean oil. Quantitative trait loci (QTL) and genes have been characterized in various genotypes and being deployed to manipulate the fatty acid profile as desired. In this article, recent advances and future considerations for fatty acid modification in soybean oil have been discussed.