Soy Protein Products Having Altered Characteristics

Abstract

Soy protein products obtained from high oleic soybeans, wherein such products, have improved whiteness, reduced viscosity and reduced gel-strength, are described. Use of such products in food, beverage and animal feed are also disclosed.

Description

FIELD OF THE INVENTION

[0001] This invention relates to soy protein products obtained from high oleic soybeans wherein the protein product(s) have improved whiteness, reduced viscosity and reduced gel-strength.

BACKGROUND OF THE INVENTION

[0002] Soybeans have the highest protein content of all cereals and legumes. In particular, soybeans have about 40% protein, while other legumes have 20-30%, and cereals have about 8-15% protein. Soybeans also contain about 20% oil with the remaining dry matter mostly carbohydrate (35%). On a wet basis (as is), soybeans contain about 35% protein, 17% oil, 31% carbohydrates and 4.4% ash. Soybean storage protein and lipid bodies are contained in the usable meat of the soybean called the cotyledon. The complex carbohydrate (or dietary fiber) is also contained in the cell walls of the cotyledon. The outer layer of cells (called the seed coat) makes up about 8% of the soybean's total weight. The raw, dehulled soybean is, depending on the variety, approximately 18% oil, 15% insoluble carbohydrates, 14% moisture and ash and 38% protein.

[0003] Plant protein materials are used as functional food ingredients, and have numerous applications in enhancing desirable characteristics in food products. Soy protein materials, in particular, have seen extensive use as functional food ingredients. Soy protein materials are used as an emulsifier in meats to bind the meat and give the meat a good texture and a firm bite. Another common application for soy protein materials as functional food ingredients is as a thickening agent to provide a creamy viscosity to the food product.

[0004] In general, soy protein materials include soy flakes, soy grits, soy meal, soy flour, soy protein concentrates, and soy protein isolates with a primary difference between these materials being the degree of refinement relative to whole soybeans.

[0005] Apart from the soy protein content, flavor, gel-strength, whiteness-index, and viscosity of a soy protein material are also a relevant criteria for the selection of a soy protein material as a functional food ingredient. Conventional soy protein material may have a strong beany, bitter flavor and odor as a result of the presence of certain volatile compounds and/or an undesired appearance due to the presence of other relatively low molecular weight compounds in the soy protein material.

[0006] The present disclosure generally relates to a soy protein-containing composition having reduced gel-strength, reduced viscosity, and improved whiteness.

[0007] U.S. Pat. No. 6,599,556 B2, issued to Stark et al. on Jul. 29, 2003, describes confectionery products, which include high protein content modified oilseed material.

[0008] U.S. Pat. No. 6,716,469 B2, issued to Stark et al. on Apr. 6, 2004, describes frozen dessert products, which include high protein content modified oilseed material.

[0009] U.S. Pat. No. 6,720,020 B2, issued to Karleskind et al. on Apr. 13, 2004, describes beverage compositions, which include high protein content modified oilseed material.

[0010] JP Patent No. 5,168,416 A1, issued to Takeshi et al. on Jul. 2, 1993, describes obtaining a concentrated soybean having improved taste, flavor and color tone and useful as a food material, etc., with simple operation at a low cost without changing the nature of the protein by washing soybeans, etc., with a water-containing alcohol under weakly acidic condition in the presence of an acid.

[0011] JP Patent No. 4,207,159 A1, issued to Hiroko et al on Jul. 29, 1992, describes the title raw material having bright and white color tone and useful for marine and knead eater-dispersed liquid of acid-precipitated soybean protein with an alkali metal hydroxide to control pH.

[0012] WO2007013146A1, published Feb. 1, 2007, describes compositions for processed soy protein foods.

SUMMARY OF THE INVENTION

[0013] In a first embodiment, the invention concerns a soy protein product obtained from a high oleic soybean wherein said product has at least one characteristic selected from the group consisting of improved whiteness, reduced gel strength and reduced viscosity when compared to a soy protein product obtained from a commodity soybean using the same process as that to obtain the soy protein product from a high oleic soybean.

[0014] In a second embodiment, the invention concerns a soy protein product derived from high oleic soybeans having an at least 3% increase in the whiteness index compared to a soy protein product derived from commodity soybean using the same process as that to obtain the soy protein product from a high oleic soybean.

[0015] In a third embodiment, the invention concerns an unhydrolyzed soy protein product derived from high oleic soybeans having a reduction of viscosity by at least 9% compared to a soy protein product obtained from a commodity soybean using the same process as that to obtain the soy protein product from a high oleic soybean.

[0016] In a fourth embodiment, the invention concerns a soy protein product derived from high oleic soybeans having reduction in gel strength by at least 25% compared to a soy protein product obtained from a commodity soybean using the same process as that to obtain the soy protein product from a high oleic soybean.

[0017] In a fifth embodiment the invention concerns soy protein products selected from the group consisting of a soy protein isolate, a soy protein concentrate, soy meal, full fat flour, defatted flour, soymilk powder, soymilk, textured proteins, textured flours, textured concentrates and textured isolates.

[0018] In a sixth embodiment the invention concerns a method for improving drying efficiency of a soy protein product, comprising feeding at least one soy protein product obtained from a high oleic soybean seed at higher feed solids to a pasteurizer or a dryer compared to feeding at least one soy protein product obtained from a commodity soybean.

[0019] In a seventh embodiment the invention concerns a method for improving drying efficiency of a soy protein product, comprising feeding at least one soy protein product obtained from a high oleic soybean seed at no less than 14% feed solids to a pasteurizer or a dryer.

[0020] Additional embodiments of the invention include soy protein products with at least 40%, 65%, or 90% protein (N.times.6.25) on a moisture-free basis.

[0021] In other aspects, the soy protein products of the invention can be used in food, beverages, and animal feed containing the soy protein product of the invention.

BRIEF DESCRIPTION OF THE DRAWINGS AND SEQUENCE LISTINGS

[0022] The invention can be more fully understood from the following detailed description and the accompanying drawings and Sequence Listing, which form a part of this application.

[0023] FIG. 1 depicts plasmid pKS210.

[0024] FIG. 2 depicts plasmid PHP17731.

[0025] FIG. 3 depicts plasmid PHP17064.

[0026] FIG. 4 depicts fragment PHP19340A.

[0027] FIG. 5 depicts fragment PHP17752A.

[0028] FIG. 6 depicts plasmid PHP19340.

[0029] FIG. 7 depicts plasmid PHP17752.

[0030] SEQ ID NO:1 sets forth the sequence of the recombinant DNA fragment PHP21676A

[0031] SEQ ID NO:2 sets forth the sequence of the 1533 polynucleotide fragment comprising 470 nucleotides from the soybean FAD2-2 gene, 420 nucleotides from the soybean FAD2-1 gene, 643 nucleotides from the soybean FAD3 gene.

[0032] SEQ ID NO:3 sets forth the nucleotide sequence of oligonucleotide primer BM35 used to amplify an approximately 0.9 Kb fragment from recombinant DNA fragment KSFAD2-hybrid.

[0033] SEQ ID NO:4 sets forth the nucleotide sequence of oligonucleotide primer BM39 used to amplify an approximately 0.9 kb fragment from recombinant DNA fragment KSFAD2-hybrid.

[0034] SEQ ID NO:5 sets forth the nucleotide sequence of oligonucleotide primer BM40 used to amplify an approximately 0.65 kb DNA fragment from plasmid XF1.

[0035] SEQ ID NO:6 sets forth the nucleotide sequence of oligonucleotide plasmid BM41 used to amplify an approximately 0.65 kb DNA fragment from plasmid pXF1.

[0036] SEQ ID NO:7 sets forth the nucleotide sequence of recombinant DNA fragment KSFAD2-hybrid which contains about 470 nucleotides from the soybean FAD2-2 gene and 420 nucleotides from the soybean FAD2-1 gene.

[0037] SEQ ID NO:8 sets forth the nucleotide sequence of oligonucleotide primer KS1 used to amplify about 470 nucleotides from the soybean FAD2-2 gene.

[0038] SEQ ID NO:9 sets forth the nucleotide sequence of oligonucleotide primer KS2 used to amplify about 470 nucleotides of the soybean FAD2-2 gene.

[0039] SEQ ID NO:10 sets forth the nucleotide sequence of oligonucleotide primer KS3 used to amplify about 420 nucleotides of the soybean FAD2-1 gene.

[0040] SEQ ID NO:11 sets forth the nucleotide sequence of oligonucleotide primer KS4 used to amplify about 420 nucleotides of the soybean FAD2-1 gene.

[0041] SEQ ID NO:12 sets forth the nucleotide sequence of the seed-specific gene expression-silencing cassette from pKS133 which comprises nucleotides for a Kti3 promoter and terminator bordering a string of nucleotides that promote formation of a stem structure which are surrounding a unique Not I restriction endonuclease site.

[0042] SEQ ID NO:13 sets forth the nucleotide sequence of plasmid pKS210.

[0043] SEQ ID NO:14 sets forth the nucleotide sequence of plasmid PHP17731.

[0044] SEQ ID NO:15 sets forth the nucleotide sequence of recombinant DNA fragment PHP17731A.

[0045] SEQ ID NO:16 sets forth the nucleotide sequence of the ALS selectable marker recombinant DNA fragment. This recombinant DNA fragment comprises a promoter operably linked to a nucleotide fragment encoding a soybean acetolactate synthase to which mutations have been introduced to make it resistant to treatment with sulfonylurea herbicides.

[0046] SEQ ID NO:17 sets forth the amino acid sequence of the soybean herbicide-resistant ALS including mutations in subsequences B and F.

[0047] SEQ ID NO:18 is the wild type amino acid sequence of conserved ALS "subsequence B" disclosed in U.S. Pat. No. 5,013,659.

[0048] SEQ ID NO:19 sets forth the wild type amino acid sequence of conserved ALS "subsequence F" disclosed in U.S. Pat. No. 5,013,659.

[0049] SEQ ID NO:20 sets forth the amino acid sequence of the additional five amino acids introduced during cloning at the amino-terminus of the soybean ALS.

[0050] SEQ ID NO:21 sets forth the nucleotide sequence of plasmid PHP17064

[0051] SEQ ID NO:22 sets forth the nucleotide sequence of recombinant DNA fragment PHP17064A.

[0052] SEQ ID NO:23 sets forth the nucleotide sequence of fragment PHP19340A.

[0053] SEQ ID NO:24 sets forth the nucleotide sequence of fragment PHP17752A.

[0054] SEQ ID NO:25 sets forth the nucleotide sequence of plasmid PHP19340.

[0055] SEQ ID NO:26 sets forth the nucleotide sequence of plasmid PHP17752.

[0056] The Sequence Listing contains the one letter code for nucleotide sequence characters and the three letter codes for amino acids as defined in conformity with the IUPAC-IUBMB standards described in Nucleic Acids Res. 13:3021-3030 (1985) and in the Biochemical J. 219 (No. 2):345-373 (1984) which are herein incorporated by reference. The symbols and format used for nucleotide and amino acid sequence data comply with the rules set forth in 37C.F.R. .sctn.1.822.

DETAILED DESCRIPTION OF THE INVENTION

[0057] All patents, patent applications, and publications cited herein are incorporated by reference in their entirety.

[0058] In the context of this disclosure, a number of terms shall be utilized.

[0059] As used herein, "soybean" refers to the species Glycine max, Glycine soja, or any species that is sexually cross compatible with Glycine max. A "line" is a group of plants of similar parentage that display little or no genetic variation between individuals for a least one trait. Such lines may be created by one or more generations of self-pollination and selection, or vegetative propagation from a single parent including by tissue or cell culture techniques. An "agronomically elite line" or "elite line" refers to a line with desirable agronomic performance that may or may not be used commercially. A "variety", "cultivar", "elite variety", or "elite cultivar" refers to an agronomically superior elite line that has been extensively tested and is or was being used for commercial soybean production. "Mutation" refers to a detectable and heritable genetic change (either spontaneous or induced) not caused by segregation or genetic recombination. "Mutant" refers to an individual, or lineage of individuals, possessing a mutation.

[0060] The "whiteness index" of a soy protein product refers to the color of the soy-protein-containing composition. Many soy protein-containing feed compositions will have, to varying degrees, a yellowish or brownish color. In general, the color of these compositions can be "improved," i.e., the "whiteness index" of the product can be increased by the process of the present invention. In general, the whiteness index is determined using a colorimeter which provides the L, a, and b color values for the composition from which the whiteness index may be calculated using a standard expression of the Whiteness Index (WI), WI=L-3b. The L component generally indicates the whiteness or, "lightness", of the sample; L values near 0 indicate a black sample while L values near 100 indicate a white sample. The b value indicates yellow and blue colors present in the sample; positive b values indicate the presence of yellow colors while negative b values indicate the presence of blue colors. The a value, which may be used in other color measurements, indicates red and green colors; positive values indicate the presence of red colors while negative values indicate the presence of green colors. For the b and a values, the absolute value of the measurement increases directly as the intensity of the corresponding color increases. Generally, the colorimeter is standardized using a white standard tile provided with the colorimeter. A sample is then placed into a glass cell which is introduced to the colorimeter. The sample cell is covered with an opaque cover to minimize the possibility of ambient light reaching the detector through the sample and serves as a constant during measurement of the sample. After the reading is taken, the sample cell is emptied and typically refilled as multiple samples of the same material are generally measured and the whiteness index of the material expressed as the average of the measurements. Suitable colorimeters generally include those manufactured by HunterLab (Reston, Va.) including, for example, Model # DP-9000 with Optical Sensor D 25.

[0061] Whiteness index measurements of a 5% by weight solids sample of the suspension before and after treatment are determined using a HunterLab DP-9000 colorimeter including an optical sensor D-25, both manufactured by Hunter Associates Laboratory (HunterLab) (Reston, Va.). For the whiteness index measurement in the large scale production platform, protein samples are dispersed on a 5% w/w basis: (5.25 g) is added to deionized water (100 mL). For the whiteness index measurement in the small scale production platform, 1 g protein sample is dispersed in 19 mL of deionized water on a w/v basis. The results obtained using the Hunter Colorimeter are reported in units of L, a, and b. Whiteness Index is calculated from the L and b scale values using the following:

Whiteness Index=L-3b.

[0062] In addition to the improved color, the soy protein product produced by the processes in the present disclosure can have a reduced viscosity.

[0063] Viscosity, gelation and other indicators of structure formation are important properties of soybean proteins since they contribute to the overall utility of the product in use. Proteins contribute to the solidity and elasticity of products by formation of a three dimensional network of aggregated protein molecules which entrap water. It is sometimes desirable to have these properties, for example in the case of meat-like products, or it may be desired to have less functionality, for example in beverage applications. For beverage applications, a lower viscosity may be desirable for sensory, mouthfeel and textural properties of the beverage. Lower viscosity soy protein-containing compositions may be intended for use in liquid products (i.e., beverages); and additionally, in some embodiments, lower viscosity soy protein-containing compositions may be desired for use in meat products.

[0064] As used herein, the term "viscosity" means the apparent viscosity of aqueous slurry or a solution as measured with a rotating spindle viscometer utilizing a large annulus, where a particularly preferred rotating spindly viscometer is a Brookfield viscometer. In another embodiment, the apparent viscosity can be measured using a Rapid Visco Analyzer (RVA) viscometer, or an AR-1000 Rheometer.

[0065] In general, the term viscosity refers to the apparent viscosity of a slurry or a solution as measured with a rotating spindle viscometer utilizing a large annulus, where a particularly preferred rotating spindle viscometer is a Brookfield viscometer. The apparent viscosity of a soy protein material may be measured, for example, by weighing a sample of the soy material and water to obtain a known ratio of the soy material to water (preferably 1 part soy material to 9 parts water, by weight), combining and mixing the soy material and water in a blender or mixer to form a homogenous slurry of the soy material and water at ambient temperature and neutral pH, and measuring the apparent viscosity of the slurry with the rotating spindle viscometer utilizing a large annulus, operated at approximately 60 revolutions per minute and at a torque of from 30 to 70%.

[0066] Another important functional characteristic is the gel forming property of a protein. Protein gelation is important to obtain desirable sensory and textural structures in foods.

[0067] The formation of a protein gel is a two step process which initiates through partial denaturation of the protein molecules. As the proteins denature, the viscosity of the slurry increases as a result of an increase in the molecular changes associated with the unfolding proteins. During the second part of the process there is a large increase in viscosity resulting from protein association and development of the molecular network.

[0068] Gelation phenomenon requires a driving force to unfold the native protein structure, followed by an aggregation retaining a certain degree of order in the matrix formed by association between protein strands. Protein gelation has been traditionally achieved by heating, but some physical and chemical processes form protein gels in an analogous way to heat-induction. A physical means, besides heat, is high pressure. Chemical means are acidification, enzymatic cross-linking, and use of salts and urea, causing modifications in protein-protein and protein-medium interactions. The characteristics of each gel are different and dependent upon factors like protein concentration, degree of denaturation caused by pH, temperature, ionic strength and/or pressure.

[0069] The term "gel-strength" refers to the ability or a measure of a protein to form gels.

[0070] The term "fatty acids" refers to long-chain aliphatic acids (alkanoic acids) of varying chain length, from about C.sub.12 to C.sub.22 (although both longer and shorter chain-length acids are known). The predominant chain lengths are between C.sub.16 and C.sub.22. The structure of a fatty acid is represented by a simple notation system of "X:Y", where X is the total number of C atoms in the particular fatty acid and Y is the number of double bonds.

[0071] Generally, fatty acids are classified as saturated or unsaturated. The term "saturated fatty acids" refers to those fatty acids that have no "double bonds" between their carbon backbone. In contrast, "unsaturated fatty acids" have "double bonds" along their carbon backbones (which are most commonly in the cis-configuration). "Monounsaturated fatty acids" have only one "double bond" along the carbon backbone (e.g., usually between the 9.sup.th and 10.sup.th carbon atom as for palmitoleic acid (16:1) and oleic acid (18:1)), while "polyunsaturated fatty acids" (or "PUFAs") have at least two double bonds along the carbon backbone (e.g., between the 9.sup.th and 10.sup.th, and 12.sup.th and 13.sup.th carbon atoms for linoleic acid (18:2); and between the 9.sup.th and 10.sup.th, 12.sup.th and 13.sup.th, and 15.sup.th and 16.sup.th for .alpha.-linolenic acid (18:3)).

[0072] The term "total fatty acid content" refers to the sum of the five major fatty acid components found in soybeans, namely C16:0, C18:0, C18:1, C18:2, and C18:3. The term "total polyunsaturated fatty acid content" refers to the total C18:2 plus C18:3 content.

[0073] For the purposes of the present disclosure, the omega-reference system will be used to indicate the number of carbons, the number of double bonds and the position of the double bond closest to the omega carbon, counting from the omega carbon (which is the terminal carbon of the aliphatic chain and is numbered 1 for this purpose). This nomenclature is shown below in Table 1, in the column titled "Shorthand Notation".

TABLE-US-00001 TABLE 1 Nomenclature of Polyunsaturated Fatty Acids Shorthand Common Name Abbreviation Chemical Name Notation Linoleic LA cis-9,12- 18:2 .omega.-6 octadecadienoic .alpha.-Linolenic .alpha.LIN cis-9,12,15- 18:3 .omega.-3 octadecatrienoic

[0074] The term "desaturase" refers to a polypeptide that can desaturate, i.e., introduce a double bond, in one or more fatty acids to produce a mono- or polyunsaturated fatty acid or precursor which is of interest. Despite use of the omega-reference system throughout the specification in reference to specific fatty acids, it is more convenient to indicate the activity of a desaturase by counting from the carboxyl end of the substrate using the .DELTA.-system.

[0075] The terms "FAD" and fatty acid desaturase are used interchangeably and refer to membrane bound microsomal oleoyl- and linoleoyl-phosphatidylcholine desaturases that convert oleic acid to linoleic acid and linoleic acid to linolenic acid, respectively, in reactions that reduce molecular oxygen to water and require the presence of NADH.

[0076] The term "high oleic soybean" refers to soybean seeds that have an oleic acid content of at least 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%, 69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, and 95% of the seed by weight. Preferred high oleic soybean oil starting materials are disclosed in World Patent Publication WO94/11516, the disclosure of which is hereby incorporated by reference.

[0077] The term enzyme "activity" refers to the ability of an enzyme to convert a substrate to a product.

[0078] The terms "polynucleotide", "polynucleotide sequence", "nucleic acid sequence", "nucleic acid fragment", and "isolated nucleic acid fragment" are used interchangeably herein. These terms encompass nucleotide sequences and the like. A polynucleotide may be a polymer of RNA or DNA that is single- or double-stranded, that optionally contains synthetic, non-natural or altered nucleotide bases. A polynucleotide in the form of a polymer of DNA may be comprised of one or more segments of cDNA, genomic DNA, synthetic DNA, or mixtures thereof. Nucleotides (usually found in their 5'-monophosphate form) are referred to by a single letter designation as follows: "A" for adenylate or deoxyadenylate (for RNA or DNA, respectively), "C" for cytidylate or deoxycytidylate, "G" for guanylate or deoxyguanylate, "U" for uridylate, "T" for deoxythymidylate, "R" for purines (A or G), "Y" for pyrimidines (C or T), "K" for G or T, "H" for A or C or T, "I" for inosine, and "N" for any nucleotide.

[0079] The terms "subfragment that is functionally equivalent" and "functionally equivalent subfragment" are used interchangeably herein. These terms refer to a portion or subsequence of an isolated nucleic acid fragment in which the ability to alter gene expression or produce a certain phenotype is retained whether or not the fragment or subfragment encodes an active enzyme. For example, the fragment or subfragment can be used in the design of chimeric genes to produce the desired phenotype in a transformed plant.

[0080] Chimeric genes can be designed for use in suppression by linking a nucleic acid fragment or subfragment thereof, whether or not it encodes an active enzyme, in the sense or antisense orientation relative to a plant promoter sequence.

[0081] The terms "homology", "homologous", "substantially similar" and "corresponding substantially" are used interchangeably herein. They refer to nucleic acid fragments wherein changes in one or more nucleotide bases do not affect the ability of the nucleic acid fragment to mediate gene expression or produce a certain phenotype. These terms also refer to modifications of the nucleic acid fragments of the instant invention such as deletion or insertion of one or more nucleotides that do not substantially alter the functional properties of the resulting nucleic acid fragment relative to the initial, unmodified fragment. It is therefore understood, as those skilled in the art will appreciate, that the invention encompasses more than the specific exemplary sequences.

[0082] "Gene" refers to a nucleic acid fragment that expresses a specific protein, including regulatory sequences preceding (5' non-coding sequences) and following (3' non-coding sequences) the coding sequence. "Native gene" refers to a gene as found in nature with its own regulatory sequences. "Chimeric gene" refers to any gene that is not a native gene, comprising regulatory and coding sequences that are not found together in nature. Accordingly, a chimeric gene may comprise regulatory sequences and coding sequences that are derived from different sources, or regulatory sequences and coding sequences derived from the same source, but arranged in a manner different than that found in nature. A "foreign" gene refers to a gene not normally found in the host organism, but that is introduced into the host organism by gene transfer. Foreign genes can comprise native genes inserted into a non-native organism, or chimeric genes. A "transgene" is a gene that has been introduced into the genome by a transformation procedure. An "allele" is one of several alternative forms of a gene occupying a given locus on a chromosome. When all the alleles present at a given locus on a chromosome are the same that plant is homozygous at that locus. If the alleles present at a given locus on a chromosome differ that plant is heterozygous at that locus. A "codon-optimized gene" is a gene having its frequency of codon usage designed to mimic the frequency of preferred codon usage of the host cell.

[0083] "Coding sequence" refers to a DNA sequence that codes for a specific amino acid sequence. "Regulatory sequences" refer to nucleotide sequences located upstream (5' non-coding sequences), within, or downstream (3' non-coding sequences) of a coding sequence, and which influence the transcription, RNA processing or stability, or translation of the associated coding sequence. Regulatory sequences may include, but are not limited to, promoters, translation leader sequences, introns, and polyadenylation recognition sequences.

[0084] "Promoter" refers to a region of DNA capable of controlling the expression of a coding sequence or functional RNA. The promoter sequence consists of proximal and more distal upstream elements. These upstream elements are often referred to as enhancers. Accordingly, an "enhancer" is a DNA sequence that can stimulate promoter activity, and may be an innate element of the promoter or a heterologous element inserted to enhance the level or tissue-specificity of a promoter. Promoters may be derived in their entirety from a native gene, or be composed of different elements derived from different promoters found in nature, or even comprise synthetic DNA segments. It is understood by those skilled in the art that different promoters may direct the expression of a gene in different tissues or cell types, or at different stages of development, or in response to different environmental conditions. It is further recognized that since in most cases the exact boundaries of regulatory sequences have not been completely defined, DNA fragments of some variation may have identical promoter activity. Promoters that cause a gene to be expressed in most cell types at most times are commonly referred to as "constitutive promoters". New promoters of various types useful in plant cells are constantly being discovered; numerous examples may be found in the compilation by Okamuro and Goldberg (1989) Biochemistry of Plants 15:1-82.

[0085] Any seed-specific promoter can be used in accordance with the method of the invention. Thus, the origin of the promoter chosen to drive expression of the recombinant DNA fragment is not critical as long as it is capable of accomplishing the invention by transcribing enough RNA from the desired nucleic acid fragment(s) in the seed.

[0086] A plethora of promoters is described in WO 00/18963, published on Apr. 6, 2000, the disclosure of which is hereby incorporated by reference. Examples of seed-specific promoters include, and are not limited to, the promoter for soybean Kunitz trypsin inhibitor (Kti3, Jofuku and Goldberg (1989) Plant Cell 1:1079-1093) .beta.-conglycinin (Chen et al. (1989) Dev. Genet. 10: 112-122), the napin promoter, and the phaseolin promoter.

[0087] Specific examples of promoters that may be useful in expressing the nucleic acid fragments of the invention include, but are not limited to, the SAM synthetase promoter (PCT Publication WO00/37662, published Jun. 29, 2000), the CaMV 35S (Odell et al (1985) Nature 313:810-812), and the promoter described in PCT Publication WO02/099063 published Dec. 12, 2002.

[0088] The "translation leader sequence" refers to a polynucleotide sequence located between the promoter sequence of a gene and the coding sequence. The translation leader sequence is present in the fully processed mRNA upstream of the translation start sequence. The translation leader sequence may affect processing of the primary transcript to mRNA, mRNA stability or translation efficiency. Examples of translation leader sequences have been described (Turner and Foster (1995) Mol. Biotechnol. 3:225-236).

[0089] The "3' non-coding sequences" or "transcription terminator/termination sequences" refer to DNA sequences located downstream of a coding sequence and include polyadenylation recognition sequences and other sequences encoding regulatory signals capable of affecting mRNA processing or gene expression. The polyadenylation signal is usually characterized by affecting the addition of polyadenylic acid tracts to the 3' end of the mRNA precursor. The use of different 3' non-coding sequences is exemplified by Ingelbrecht et al. (1989) Plant Cell 1:671-680.

[0090] An "intron" is an intervening sequence in a gene that does not encode a portion of the protein sequence. Thus, such sequences are transcribed into RNA but are then excised and are not translated. The term is also used for the excised RNA sequences. An "exon" is a portion of the sequence of a gene that is transcribed and is found in the mature messenger RNA derived from the gene, but is not necessarily a part of the sequence that encodes the final gene product.

[0091] "RNA transcript" refers to the product resulting from RNA polymerase-catalyzed transcription of a DNA sequence. When the RNA transcript is a perfect complementary copy of the DNA sequence, it is referred to as the primary transcript. An RNA transcript is referred to as the mature RNA when it is an RNA sequence derived from post-transcriptional processing of the primary transcript. "Messenger RNA (mRNA)" refers to the RNA that is without introns and that can be translated into protein by the cell. "cDNA" refers to a DNA that is complementary to and synthesized from a mRNA template using the enzyme reverse transcriptase. The cDNA can be single-stranded or converted into the double-stranded form using the Klenow fragment of DNA polymerase I. "Sense" RNA refers to RNA transcript that includes the mRNA and can be translated into protein within a cell or in vitro. "Antisense RNA" refers to an RNA transcript that is complementary to all or part of a target primary transcript or mRNA, and that blocks the expression of a target gene (U.S. Pat. No. 5,107,065). The complementarity of an antisense RNA may be with any part of the specific gene transcript, i.e., at the 5' non-coding sequence, 3' non-coding sequence, introns, or the coding sequence. "Functional RNA" refers to antisense RNA, ribozyme RNA, or other RNA that may not be translated but yet has an effect on cellular processes. The terms "complement" and "reverse complement" are used interchangeably herein with respect to mRNA transcripts, and are meant to define the antisense RNA of the message.

[0092] The term "operably linked" refers to the association of nucleic acid sequences on a single nucleic acid fragment so that the function of one is regulated by the other. For example, a promoter is operably linked with a coding sequence when it is capable of regulating the expression of that coding sequence (i.e., that the coding sequence is under the transcriptional control of the promoter). Coding sequences can be operably linked to regulatory sequences in a sense or antisense orientation. In another example, the complementary RNA regions of the invention can be operably linked, either directly or indirectly, 5' to the target mRNA, or 3' to the target mRNA, or within the target mRNA, or a first complementary region is 5' and its complement is 3' to the target mRNA.

[0093] The term "endogenous RNA" refers to any RNA which is encoded by any nucleic acid sequence present in the genome of the host prior to transformation with the recombinant construct of the present invention, whether naturally-occurring or non-naturally occurring, i.e., introduced by recombinant means, mutagenesis, etc.

[0094] The term "non-naturally occurring" means artificial, not consistent with what is normally found in nature.

[0095] Standard recombinant DNA and molecular cloning techniques used herein are well known in the art and are described more fully in Sambrook et al., Molecular Cloning: A Laboratory Manual; Cold Spring Harbor Laboratory Press: Cold Spring Harbor, 1989. Transformation methods are well known to those skilled in the art and are described below.

[0096] "PCR" or "Polymerase Chain Reaction" is a technique for the synthesis of large quantities of specific DNA segments, consists of a series of repetitive cycles (Perkin Elmer Cetus Instruments, Norwalk, Conn.). Typically, the double stranded DNA is heat denatured, the two primers complementary to the 3' boundaries of the target segment are annealed at low temperature and then extended at an intermediate temperature. One set of these three consecutive steps is referred to as a cycle.

[0097] The term "recombinant" refers to an artificial combination of two otherwise separated segments of sequence, e.g., by chemical synthesis or by the manipulation of isolated segments of nucleic acids by genetic engineering techniques.

[0098] The terms "plasmid", "vector" and "cassette" refer to an extra chromosomal element often carrying genes that are not part of the central metabolism of the cell, and usually in the form of circular double-stranded DNA fragments. Such elements may be autonomously replicating sequences, genome integrating sequences, phage or nucleotide sequences, linear or circular, of a single- or double-stranded DNA or RNA, derived from any source, in which a number of nucleotide sequences have been joined or recombined into a unique construction which is capable of introducing a promoter fragment and DNA sequence for a selected gene product along with appropriate 3' untranslated sequence into a cell. "Transformation cassette" refers to a specific vector containing a foreign gene and having elements in addition to the foreign gene that facilitates transformation of a particular host cell. "Expression cassette" refers to a specific vector containing a foreign gene and having elements in addition to the foreign gene that allow for enhanced expression of that gene in a foreign host.

[0099] The terms "recombinant construct", "expression construct", "chimeric construct", "construct", and "recombinant DNA construct" are used interchangeably herein. A recombinant construct comprises an artificial combination of nucleic acid fragments, e.g., regulatory and coding sequences that are not found together in nature. For example, a chimeric construct may comprise regulatory sequences and coding sequences that are derived from different sources, or regulatory sequences and coding sequences derived from the same source, but arranged in a manner different than that found in nature. Such construct may be used by itself or may be used in conjunction with a vector. If a vector is used then the choice of vector is dependent upon the method that will be used to transform host cells as is well known to those skilled in the art. For example, a plasmid vector can be used. The skilled artisan is well aware of the genetic elements that must be present on the vector in order to successfully transform, select and propagate host cells comprising any of the isolated nucleic acid fragments of the invention. The skilled artisan will also recognize that different independent transformation events will result in different levels and patterns of expression (Jones et al., (1985) EMBO J. 4:2411-2418; De Almeida et al., (1989) Mol. Gen. Genetics 218:78-86), and thus that multiple events must be screened in order to obtain lines displaying the desired expression level and pattern. Such screening may be accomplished by Southern analysis of DNA, Northern analysis of mRNA expression, immunoblotting analysis of protein expression, or phenotypic analysis, among others.

[0100] The term "expression", as used herein, refers to the production of a functional end-product e.g., a mRNA or a protein (precursor or mature).

[0101] The term "expression cassette" as used herein, refers to a discrete nucleic acid fragment into which a nucleic acid sequence or fragment can be moved.

[0102] "Mature" protein refers to a post-translationally processed polypeptide; i.e., one from which any pre- or propeptides present in the primary translation product have been removed. "Precursor" protein refers to the primary product of translation of mRNA; i.e., with pre- and propeptides still present. Pre- and propeptides may be but are not limited to intracellular localization signals.

[0103] "Cosuppression" refers to the production of sense RNA transcripts capable of suppressing the expression of identical or substantially similar native genes (U.S. Pat. No. 5,231,020, which issued to Jorgensen et al. on Jul. 27, 1999). Co-suppression constructs in plants have been previously designed by focusing on overexpression of a nucleic acid sequence having homology to a native mRNA, in the sense orientation, which results in the reduction of all RNA having homology to the overexpressed sequence (see Vaucheret et al. (1998) Plant J. 16:651-659; and Gura (2000) Nature 404:804-808). "Antisense inhibition" refers to the production of antisense RNA transcripts capable of suppressing the expression of the target protein. Plant viral sequences may be used to direct the suppression of proximal mRNA encoding sequences (PCT Publication WO 98/36083 published on Aug. 20, 1998). "Hairpin" structures that incorporate all, or part, of an mRNA encoding sequence in a complementary orientation resulting in a potential "stem-loop" structure for the expressed RNA have been described (PCT Publication WO 99/53050 published on Oct. 21, 1999). In this case the stem is formed by polynucleotides corresponding to the gene of interest inserted in either sense or anti-sense orientation with respect to the promoter and the loop is formed by some polynucleotides of the gene of interest, which do not have a complement in the construct. This increases the frequency of cosuppression or silencing in the recovered transgenic plants. For review of hairpin suppression see Wesley et al. (2003) Methods in Molecular Biology, Plant Functional Genomics: Methods and Protocols 236:273-286. A construct where the stem is formed by at least 30 nucleotides from a gene to be suppressed and the loop is formed by a random nucleotide sequence has also effectively been used for suppression (WO 99/61632 published on Dec. 2, 1999). The use of poly-T and poly-A sequences to generate the stem in the stem-loop structure has also been described (WO 02/00894 published Jan. 3, 2002). Yet another variation includes using synthetic repeats to promote formation of a stem in the stem-loop structure. Transgenic organisms prepared with such recombinant DNA fragment show reduced levels of the protein encoded by the polynucleotide from which the nucleotide fragment forming the loop is derived as described in PCT Publication WO 02/00904, published Jan. 3, 2002. The use of constructs that result in dsRNA has also been described. In these constructs convergent promoters direct transcription of gene-specific sense and antisense RNAs inducing gene suppression (see for example Shiet al. (2000) RNA 6:1069-1076; Bastinet al. (2000) J. Cell Sci. 113:3321-3328; Giordanoet al. (2002) Genetics 160:637-648; LaCount and Donelson US patent Application No. 20020182223, published Dec. 5, 2002; Tranet al. (2003) BMC Biotechnol. 3:21; and Applicant's U.S. Provisional Application No. 60/578,404, filed Jun. 9, 2004).

[0104] Other methods for suppressing an enzyme include, but are not limited to, use of polynucleotides that may form a catalytic RNA or may have ribozyme activity (U.S. Pat. No. 4,987,071 issued Jan. 22, 1991), and micro RNA (also called miRNA) interference (Javier et al. (2003) Nature 425:257-263).

[0105] MicroRNAs (miRNA) are small regulatory RNAs that control gene expression. miRNAs bind to regions of target RNAs and inhibit their translation and, thus, interfere with production of the polypeptide encoded by the target RNA. miRNAs can be designed to be complementary to any region of the target sequence RNA including the 3' untranslated region, coding region, etc. miRNAs are processed from highly structured RNA precursors that are processed by the action of a ribonuclease III termed DICER. While the exact mechanism of action of miRNAs is unknown, it appears that they function to regulate expression of the target gene. See, e.g., U.S. Patent Publication No. 2004/0268441 AI which was published on Dec. 30, 2004.

[0106] The term "expression", as used herein, refers to the production of a functional end-product, be it mRNA or translation of mRNA into a polypeptide.

[0107] "Antisense inhibition" refers to the production of antisense RNA transcripts capable of suppressing the expression of the target protein. "Co-suppression" refers to the production of sense RNA transcripts capable of suppressing the expression of identical or substantially similar foreign or endogenous genes (U.S. Pat. No. 5,231,020).

[0108] "Overexpression" refers to the production of a functional end-product in transgenic organisms that exceeds levels of production when compared to expression of that functional end-product in a normal, wild type or non-transformed organism.

[0109] "Stable transformation" refers to the transfer of a nucleic acid fragment into a genome of a host organism, including both nuclear and organellar genomes, resulting in genetically stable inheritance. In contrast, "transient transformation" refers to the transfer of a nucleic acid fragment into the nucleus, or DNA-containing organelle, of a host organism resulting in gene expression without integration or stable inheritance. Host organisms containing the transformed nucleic acid fragments are referred to as "transgenic" organisms.

[0110] Standard recombinant DNA and molecular cloning techniques used herein are well known in the art and are described by Sambrook et al., Molecular Cloning: A Laboratory Manual, 2nd ed., Cold Spring Harbor Laboratory: Cold Spring Harbor, N.Y. (1989); by Silhavy et al., Experiments with Gene Fusions, Cold Spring Harbor Laboratory: Cold Spring Harbor, N.Y. (1984); and by Ausubel et al., Current Protocols in Molecular Biology, published by Greene Publishing Assoc. and Wiley-Interscience (1987). Once the recombinant construct has been made, it may then be introduced into a plant cell or yeast cell of choice by methods well known to those of ordinary skill in the art including, for example, transfection, transformation and electroporation (see below). Oilseed plant cells are the preferred plant cells. The transformed plant cell is then cultured and regenerated under suitable conditions permitting expression of the recombinant construct which is then recovered and purified.

[0111] Recombinant constructs may be introduced into one plant cell or, alternatively, a construct may be introduced into separate plant cells.

[0112] Expression in a plant cell may be accomplished in a transient or stable fashion as is described above.

[0113] Plant parts include differentiated and undifferentiated tissues, including but not limited to: roots, stems, shoots, leaves, pollen, seeds, tumor tissue, and various forms of cells and culture such as single cells, protoplasts, embryos, and callus tissue. The plant tissue may be in plant or in organ, tissue or cell culture.

[0114] The term "plant organ" refers to plant tissue or group of tissues that constitute a morphologically and functionally distinct part of a plant. The term "genome" refers to the following: 1. The entire complement of genetic material (genes and non-coding sequences) is present in each cell of an organism, or virus or organelle. 2. A complete set of chromosomes inherited as a (haploid) unit from one parent. The term "stably integrated" refers to the transfer of a nucleic acid fragment into the genome of a host organism or cell resulting in genetically stable inheritance.

[0115] Methods for transforming dicots, primarily by use of Agrobacterium tumefaciens, and obtaining transgenic plants have been published, among others, for cotton (U.S. Pat. No. 5,004,863, U.S. Pat. No. 5,159,135); soybean (U.S. Pat. No. 5,569,834, U.S. Pat. No. 5,416,011); Brassica (U.S. Pat. No. 5,463,174); peanut (Cheng et al. (1996) Plant Cell Rep. 15:653-657, McKently et al. (1995) Plant Cell Rep. 14:699-703); papaya (Ling et al. (1991) Bio/technology 9:752-758); and pea (Grant et al. (1995) Plant Cell Rep. 15:254-258). For a review of other commonly used methods of plant transformation see Newell (2000) Mol. Biotechnol. 16:53-65. One of these methods of transformation uses Agrobacterium rhizogenes (Tepfler, and Casse-Delbart (1987) Microbiol. Sci. 4:24-28). Transformation of soybeans using direct delivery of DNA has been published using PEG fusion (PCT publication WO 92/17598), electroporation (Chowrira et al. (1995) Mol. Biotechnol. 3:17-23; Christou et al. (1987) Proc. Natl. Acad. Sci. U.S.A. 84:3962-3966), microinjection, or particle bombardment (McCabe et. al. (1988) Bio/Technology 6:923; Christou et al. (1988) Plant Physiol. 87:671-674).

[0116] There are a variety of methods for the regeneration of plants from plant tissue. The particular method of regeneration will depend on the starting plant tissue and the particular plant species to be regenerated. The regeneration, development and cultivation of plants from single plant protoplast transformants or from various transformed explants is well known in the art (Weissbach and Weissbach, (1988) In.: Methods for Plant Molecular Biology, (Eds.), Academic: San Diego, Calif.). This regeneration and growth process typically includes the steps of selection of transformed cells, culturing those individualized cells through the usual stages of embryonic development through the rooted plantlet stage. Transgenic embryos and seeds are similarly regenerated. The resulting transgenic rooted shoots are thereafter planted in an appropriate plant growth medium such as soil. Preferably, the regenerated plants are self-pollinated to provide homozygous transgenic plants. Otherwise, pollen obtained from the regenerated plants is crossed to seed-grown plants of agronomically important lines. Conversely, pollen from plants of these important lines is used to pollinate regenerated plants. A transgenic plant of the present invention containing a desired polypeptide is cultivated using methods well known to one skilled in the art.

[0117] In addition to the above discussed procedures, practitioners are familiar with the standard resource materials which describe specific conditions and procedures for the construction, manipulation and isolation of macromolecules (e.g., DNA molecules, plasmids, etc.), generation of recombinant DNA fragments and recombinant expression constructs and the screening and isolating of clones, (see for example, Sambrook et al. (1989) Molecular Cloning: A Laboratory Manual, Cold Spring Harbor: NY; Maliga et al. (1995) Methods in ant Molecular Biology, Cold Spring Harbor: NY; Birren et al. (1998) Genome Analysis: Detecting Genes, 1, Cold Spring Harbor: NY; Birren et al. (1998) Genome Analysis: Analyzing DNA, 2, Cold Spring Harbor: NY; Plant Molecular Biology: A Laboratory Manual, eds. Clark, Springer: NY (1997)).

[0118] In one aspect, the present invention includes protein products derived from high oleic soybeans.

[0119] The present invention includes a protein product obtained from high oleic soybeans wherein said product has at least one characteristic selected from the group consisting of improved whiteness, reduced gel strength and reduced viscosity when compared to a soy protein product obtained from a commodity soybean using the same process as that to obtain the soy protein product from a high oleic soybean.

[0120] Another embodiment concerns a protein product obtained from high oleic soybeans, wherein the whiteness index is increased by at least 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%, 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, or 50% when compared to a soy protein product obtained from a commodity soybean using the same process as that to obtain the soy protein product from a high oleic soybean.

[0121] An additional embodiment concerns a protein product obtained from high oleic soybeans, wherein the gel strength is reduced by at least 25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%. 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%, 55%, 56%, 57%, 58%, 59%, or 60% when compared to a soy protein product obtained from a commodity soybean using the same process as that to obtain the soy protein product from a high oleic soybean.

[0122] An additional embodiment concerns an unhydrolyzed protein product obtained from high oleic soybeans, wherein the gel strength is reduced when compared to a soy protein product obtained from a commodity soybean using the same process as that to obtain the soy protein product from a high oleic soybean.

[0123] An additional embodiment concerns an unhydrolyzed protein product obtained from high oleic soybeans, wherein the gel strength is reduced by at least 25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%, 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%, 55%, 56%, 57%, 58%, 59%, or 60% when compared to a soy protein product obtained from a commodity soybean using the same process as that to obtain the soy protein product from a high oleic soybean.

[0124] Yet another embodiment concerns a protein product obtained from high oleic soybeans, wherein the viscosity is reduced by at least 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%, 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%, 55%, 56%, 57%, 58%, 58%, 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%, 69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%, 81%, 82%, 83%, 84%, 85%, 86%, or 87%, when compared to a soy protein product obtained from a commodity soybean using the same process as that to obtain the soy protein product from a high oleic soybean.

[0125] One advantage to having reduced viscosity is that it improves drying efficiency. Currently with commodity soy there is a limitation in the feed solids concentration that can be fed to the dryer as a result of the viscosity and propensity to aggregate and form a gel as a result of exposure to heat. If commodity soy must be dried at high solids, it is necessary to increase the temperature of the feed solids to prevent protein aggregation with resultant gelling; this increased heat is costly and results in severe damage to the solubility of the protein.

[0126] Reduced viscosity and gel properties allow the operator to significantly increase the feed solid concentration, because the slurry can be easily pumped through the equipment at normal temperatures without gelling. That means that during the drying process, less water has to be removed for every pound fed to the dryer. This translates into decreased energy usage and more solids that can be dried per hour resulting in more protein product for sale.

[0127] Another embodiment of the invention concerns a soy protein product selected from the group consisting of a soy protein isolate, a soy protein concentrate, soy meal, full fat flour, defatted flour, soymilk, textured proteins, textured flours, textured concentrates and textured isolates.

[0128] As used herein, "soymilk" refers to an aqueous mixture of any one or more of the following, finely ground soybeans, soy flour, soy flakes, soy concentrate, isolated soy protein, soy whey protein, and aqueous extracts of any one or more of the following, soybeans, soy flakes and soy flour where insoluble material has been removed. Soymilk may comprise additional components including but not limited to fats, carbohydrates, sweeteners, colorants, stabilizers, thickeners, flavorings, acids, bases.

[0129] One way to prepare soymilk is described below. The stabilizers (carboxymethylcellulose and carrageenan) are dry-blended with some sugar and added to 90% water. The mix is agitated with moderate to high shear for one minute or until no lumps are observed. Sequestrants agents (potassium citrate, sodium hexametaphosphate and potassium phosphate) are added mixed for one minute. The protein is added and dispersed well. The slurry is heated to 170.degree. F. and hold for 10 minutes. The remaining dry ingredients are added to the protein slurry and mixed for 5 minutes. The soybean oil is added with constant agitation and mixed for three minutes. Vitamins and minerals blend is disperse in 10% water, added to the protein slurry and mixed for 5 minutes. The pH of the slurry is adjusted to 7.0-7.2 using NaOH as needed. The slurry is homogenized at 500 psi (second stage) and 2500 psi (first stage). The slurry is pasteurized by ultra-high temperature (UHT) processing at 141.degree. C. (286.degree. F.) for 6 seconds. The mixture is cooled to 31.degree. C. (88.degree. F.) and packaged in sterilized bottles. The product is stored at refrigerated temperatures.

[0130] As used herein, "soymilk powder" refers to a dewatered soymilk. Soymilk may be dewatered by many processes that include but are not limited to spray drying, tray drying, tunnel drying, and freeze drying.

[0131] Another embodiment of the invention concerns a method for improving drying efficiency of a soy protein product, comprising feeding at least one soy protein product obtained from a high oleic soybean seed at higher feed solids to a pasteurizer or a dryer compared to feeding at least one soy protein product obtained from a commodity soybean to a pasteurizer or dryer.

[0132] An additional embodiment of the invention concerns a method for improving drying efficiency, comprising feeding high oleic soy protein products to a pasteurizer or a dryer at no less than 14%, 15%, 15%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, or 30% feed solids compared to feeding commodity soy protein products using the same process as that to obtain the soy protein product from a high oleic soybean.

[0133] Soy protein products fall into three major groups. These groups are based on protein content, and range from 40% to over 90%. All three basic soy protein product groups (except full-fat flours) are derived from defatted flakes. They are the following: soy flours and grits, soy protein concentrates and soy protein isolates. These are discussed more fully below.

[0134] As used herein the term "unhydrolyzed protein product", "unhydrolyzed soy protein product" refers to a protein product that has not undergone an enzymatic protein hydrolysis step.

[0135] As used herein the term "enzymatic hydrolysis" refers to the breakdown of proteins or chemical compounds by the addition of specific enzymes.

[0136] Additional embodiments of the invention include soy protein products with at least 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%, 55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%, 69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%,%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96% or 97% protein (N.times.6.25) on a moisture-free basis.

[0137] The soy protein products of the invention can be incorporated into food, beverages, and animal feed.

[0138] The term "animal feed" refers to food that is given to animals, such as livestock and pets. Some feeds provide a healthy and nutritious diet, while others may be lacking in nutrients. Animals are given a wide range of different feeds, but the two major types of animal feed are processed animal feeds (compound feed) and fodder.

[0139] Compound feeds are feedstuffs that are blended from various raw materials and additives. The main ingredients used in commercially prepared feed are the feed grains, which include corn, soybeans, sorghum, oats, and barley. These blends are formulated according to the specific requirements of the target animal (including different types of livestock and pets). They are manufactured by feed compounders as meal type, pellets or crumbles.

[0140] Compound feeds can be complete feeds that provide all the daily required nutrients, concentrates that provide a part of the ration (protein, energy) or supplements that only provide additional micro-nutrients such as minerals and vitamins.

[0141] Oxidation and therefore the shelf life of animal feed ingredients is a common problem in the industry. Oxidation is an irreversible chemical reaction in which oxygen reacts with feed and feed components and can result in decreased animal health and performance. The negative effects of oxidation can be seen in loss of palatability, degradation of the oil component, development of unwanted breakdown products, changes in color, and loss of energy. Meat obtained from animals grown on oxidized feed has significantly lower oxidative status compared to animals fed a feed that has not undergone significant oxidation. Meat from animals fed diets containing high oleic corn products show extended shelf life and greater oxidative stability (PCT Publication WO/2006/002052, published Jan. 5, 2006), particularly when combined with antioxidants such as tocols. Therefore it is highly desirable to prevent oxidation of feed and feed ingredients to protect both nutritional value and organoleptic quality.

[0142] Synthetic antioxidants are used to preserve feed quality by preventing the oxidation of lipids, which can lead to improved animal performance. Generally, synthetic antioxidants can act as free radical scavengers and thereby reduce lipid oxidation. Synthetic antioxidants can prolong animal feed shelf-life and protect nutritional and organoleptic quality

[0143] There are multiple methods to test the oxidation status of solid materials including soybean meal and other soybean protein products including accelerating aging methods which predict a material's shelf-life. One test which can be used is to age a material either at room temperature or elevated temperatures and to measure the oxidative status of the material at specific time points. The OSI instrument is useful in this regard in that it reflects the length of time needed to start the oxidation process known as the induction time. A longer induction time means that the material has greater oxidative stability and thereby shelf-life. Other methods include the measurement of volatiles and color change.

[0144] Methods for obtaining soy protein products are well known to those skilled in the art. For example soybean protein products can be obtained in a variety of ways. Conditions typically used to prepare soy protein isolates have been described by (Cho, et al, (1981) U.S. Pat. No. 4,278,597; Goodnight, et al. (1978) U.S. Pat. No. 4,072,670). Soy protein concentrates are produced by three basic processes: acid leaching (at about pH 4.5), extraction with alcohol (about 55-80%), and denaturing the protein with moist heat prior to extraction with water. Conditions typically used to prepare soy protein concentrates have been described by Pass ((1975) U.S. Pat. No. 897,574) and Campbell et al. ((1985) in New Protein Foods, ed. by Altschul and Wilcke, Academic Press, Vol., Chapter 10, Seed Storage Proteins, pp 302-338).

[0145] "Soybean-containing products" or "Soy products" can be defined as those products containing/incorporating a soy protein product.

[0146] For example, "soy protein products" can include, and are not limited to, those items listed in Table 2.

TABLE-US-00002 TABLE 2 Soy Protein Products Derived from Soybean Seeds.sup.a Whole Soybean Products Roasted Soybeans Baked Soybeans Soy Sprouts Soy Milk Processed Soy Protein Products Full Fat and Defatted Flours Soy Grits Soy Hypocotyls Soybean Meal Soy Milk Soy Milk Powder Soy Protein Isolates Specialty Soy Foods/Ingredients Soy Milk Tofu Tempeh Miso Soy Sauce Hydrolyzed Vegetable Protein Whipping Protein Soy Protein Concentrates Textured Soy Proteins Textured Flours and Concentrates Textured Concentrates Textured Isolates Soy Crisps .sup.aSee Soy Protein Products: Characteristics, Nutritional Aspects and Utilization (1987). Soy Protein Council.

[0147] "Processing" refers to any physical and chemical methods used to obtain the products listed in Table 2 and includes, and is not limited to, heat conditioning, flaking and grinding, extrusion, solvent extraction, or aqueous soaking and extraction of whole or partial seeds. Furthermore, "processing" includes the methods used to concentrate and isolate soy protein from whole or partial seeds, as well as the various traditional Oriental methods in preparing fermented soy food products. Trading Standards and Specifications have been established for many of these products (see National Oilseed Processors Association Yearbook and Trading Rules 1991-1992).

[0148] Defatted flakes refer to flaked, dehulled cotyledons that have been defatted and treated with controlled heat to remove the remaining hexane. This term can also refer to a flour or grit that has been ground.

[0149] "White" flakes refer to flaked, dehulled cotyledons that have been defatted and treated with controlled heat to remove the remaining hexane. This term can also refer to a flour that has been ground.

[0150] "Grits" refer to defatted, dehulled cotyledons having a U.S. Standard screen size of between No. 10 and 80.

[0151] "Soy Protein Concentrates" refer to those products produced from dehulled, defatted soybeans and typically contain 65 wt % to 90 wt % soy protein on a moisture free basis. Soy protein concentrates are typically manufactured by three basic processes: acid leaching (at about pH 4.5), extraction with alcohol (about 55-80%), and denaturing the protein with moist heat prior to extraction with water. Conditions typically used to prepare soy protein concentrates have been described by Pass (1975) U.S. Pat. No. 3,897,574; Campbell et al., (1985) in New Protein Foods, ed. by Altschul and Wilcke, Academic Press, Vol. 5, Chapter 10, Seed Storage Proteins, pp 302-338).

[0152] As used herein, the term "soy protein isolate" or "isolated soy protein" refers to a soy protein containing material that contains at least 90% soy protein by weight on a moisture free basis.

[0153] "Extrusion" refers to processes whereby material (grits, flour or concentrate) is passed through a jacketed auger using high pressures and temperatures as a means of altering the texture of the material. "Texturing" and "structuring" refer to extrusion processes used to modify the physical characteristics of the material. The characteristics of these processes, including thermoplastic extrusion, have been described previously (Atkinson (1970) U.S. Pat. No. 3,488,770, Horan (1985) In New Protein Foods, ed. by Altschul and Wilcke, Academic Press, Vol. 1A, Chapter 8, pp 367-414). Moreover, conditions used during extrusion processing of complex foodstuff mixtures that include soy protein products have been described previously (Rokey (1983) Feed Manufacturing Technology III, 222-237; McCulloch, U.S. Pat. No. 4,454,804).

[0154] Residual fatty acid analysis. The commercial process used to de-fat soy flakes with hexane leaves a residue of fatty acids that can act as substrate for generation of off-flavor compounds. Depending on the method of analysis, the residual fat content of hexane-defatted soy flakes can range from, 0.6-1.0% (W:W) (ether extractable; AOCS Method 920.39 (Official Methods of Analysis of the AOAC International (1995), 16.sup.th Edition, Method 920.39C, Locator #4.2.01 (modified)) to 2.5-3% (W:W) (acid hydrolysable; AOAC Method 922.06 (Official Methods of Analysis of the AOAC International (1995), 16.sup.th Edition, Method 922.06, Locator 32.1.13 (modified)). The principle reason for the discrepancy between these two methods of estimating residual fatty acids is the chemical nature of the fat classes associated with the protein matrix after hexane extraction. A small proportion of the residual fatty acid is in the form of neutral lipid (i.e., triglyceride) and the remainder is present as polar lipid (e.g., phospholipids, a.k.a., lecithin). Because of its polar nature the phospholipid is inaccessible to ether extraction and is only removed from the protein matrix if acid hydrolysis or some other stringent extraction protocol is performed. Therefore, the ether extraction technique gives an estimation of the neutral lipid fraction whereas the acid hydrolysable method gives a better estimate of the total residual fatty acid content (i.e., neutral and polar fractions).

[0155] Both of the AOAC methods described above rely on gravimetric determinations of the residual fatty acids and, although in combination they give an indication of the fat classes (neutral vs. polar), such estimates are crude and are subject to interference from other hydrophobic materials (e.g. saponins). Further, no information is obtained on the fatty acid composition and how it may have been affected by various experimental treatments or by the genetics of the starting material. AOAC methods for the determination of the fatty acid composition of residual fatty acids are available (Official Methods of Analysis of the AOAC International (2000), 17.sup.th Edition, Method 983.23 Locator 45.4.02, Method 969.33 Locator 41.1.28, Method 996.06 Locator 41.1.28A). These are based on the conversion of residual fatty acids, extracted by acid hydrolysis, to fatty acid methyl esters prior to analysis by gas chromatography. Such techniques are rarely used to assess the residual fatty acid content of food materials in commercial settings although they are used for fatty acid evaluations in support of nutritional labeling. A report in which these methods have been used to determine the residual fatty acid composition of commercial soy protein isolates has recently been published (Solina et al. (2005) Volatile aroma components of soy protein isolate and acid-hydrolysed vegetable protein Food Chemistry 90: 861-873)

[0156] A facile method for determining the fatty acid composition of the residual fats in soy protein products is described in Example 24. The advantage of this method over others is that it requires no extraction of the residual fats from the matrix prior to derivatization for GC analysis. Further, the technique is suitable for all forms of fatty acids i.e., whether they are initially present as free fatty acids or as fatty acid esters e.g., tri-glycerides or phospholipids (Chistie (1989) Gas Chromatography and Lipids; The Oily Press. Ayr, Scotland). The technique will also remove fatty acids from the protein matrix even if the polar head group of the phospholipid is covalently bound to the protein.

[0157] Also, within the scope of this invention are food, food supplements, food bars, and beverages as well as animal feed (such as pet foods) that have incorporated therein a soybean protein product of the invention. The beverage can be in a liquid or in a dry powdered form.

[0158] The foods to which the soybean protein product of the invention can be incorporated/added include almost all foods, beverages and feed (such as pet foods). For example, there can be mentioned food supplements, food bars, meats such as meat alternatives, ground meats, emulsified meats, marinated meats, and meats injected with a soybean protein product of the invention. Included may be beverages such as nutritional beverages, sports beverages, protein-fortified beverages, juices, milk, milk alternatives, and weight loss beverages. Mentioned may also be cheeses such as hard and soft cheeses, cream cheese, and cottage cheese. Included may also be frozen desserts such as ice cream, ice milk, low fat frozen desserts, and non-dairy frozen desserts. Finally, yogurts, soups, puddings, bakery products, salad dressings, spreads, and dips (such as mayonnaise and chip dips) may be included.

[0159] A soy protein product can be added in an amount selected to deliver a desired amount to a food and/or beverage. The terms "soybean protein product" and "soy protein product" are used interchangeably herein.

[0160] Any high oleic soybean seed, whether transgenic or non-transgenic, can be used as a source of soy protein product.

[0161] Soybeans with decreased levels of saturated fatty acids have been described resulting from mutation breeding (Erickson et al. (1994) J. Hered. 79:465-468; Schnebly et al. (1994) Crop Sci. 34:829-833; and Fehr et al. (1991) Crop Sci. 31:88-89) and transgenic modification (U.S. Pat. No. 5,530,186). Soybeans with decreased levels of polyunsaturated fatty acids have been described resulting from mutation breeding and selection. Reduced levels of linolenic acid have been achieved at relatively constant linoleic acid (U.S. Pat. No. 5,710,369 and U.S. Pat. No. 5,986,118). Decreased linoleic and linolenic acids combined have also been achieved using mutation breeding, genetic crosses and selection (Rahman, S. M. et al. (2001) Crop Sci. 41:26-29). These methods produced soybean seeds with oil profiles having linolenic acid contents of from 1% to 3% of the total fatty acids and total levels of polyunsaturated fatty acids of about 30 to 35% as compared to greater than 6% linolenic acid and greater than 50% total polyunsaturated fatty acids in commodity soybeans.

[0162] The discovery of a method for altering the expression of the enzymes responsible for introduction of the second (international patent publication WO 94/11516) and third (international patent publication WO 93/11245) double bonds into soybean seed storage lipid in a directed manner has allowed the production of soybeans with a high mono-unsaturated, very low polyunsaturated fatty acid content and especially a very low linolenic acid content. The genetic combination of these two transgene profiles described in U.S. Pat. No. 6,426,448 leads to a soybean line with minimal poly-unsaturates and high mono-unsaturates and extreme environmental stability of the seed fatty acid profile.

[0163] The gene for microsomal delta-12 fatty acid desaturases described in WO 94/11516, can be used to make a high oleic acid soybean variety. The resulting high oleic acid soybean variety was one in which the polyunsaturated fatty acids were reduced from 70% of the total fatty acids to less than 5%.

[0164] Two soybean fatty acid desaturases, designated FAD2-1 and FAD2-2, are .DELTA.-12 desaturases that introduce a second double bond into oleic acid to form linoleic acid, a polyunsaturated fatty acid. FAD2-1 is expressed only in the developing seed (Heppard et al. (1996) Plant Physiol. 110:311-319). The expression of this gene increases during the period of oil deposition, starting around 19 days after flowering, and its gene product is responsible for the synthesis of the polyunsaturated fatty acids found in soybean oil. GmFad 2-1 is described in detail by Okuley, J. et al. (1994) Plant Cell 6:147-158 and in WO94/11516. It is available from the ATCC in the form of plasmid pSF2-169K (ATCC accession number 69092). FAD 2-2 is expressed in the seed, leaf, root and stem of the soy plant at a constant level and is the "housekeeping" 12-desaturase gene. The Fad 2-2 gene product is responsible for the synthesis of polyunsaturated fatty acids for cell membranes.

[0165] Since FAD2-1 is the major enzyme of this type in soybean seeds, reduction in the expression of FAD2-1 results in increased accumulation of oleic acid (18:1) and a corresponding decrease in polyunsaturated fatty acid content.

[0166] Reduction of expression of FAD2-2 in combination with FAD2-1 leads to a greater accumulation of oleic acid and corresponding decrease in polyunsaturated fatty acid content.

[0167] FAD3 is a .DELTA.-15 desaturase that introduces a third double bond into linoleic acid (18:2) to form linolenic acid (18:3). Reduction of expression of FAD3 in combination with reduction of FAD2-1 and FAD2-2 leads to a greater accumulation of oleic acid and corresponding decrease in polyunsaturated fatty acid content, especially linolenic acid.

[0168] Nucleic acid fragments encoding FAD2-1, FAD2-2, and FAD3 have been described in WO 94/11516 and WO 93/11245. Chimeric recombinant constructs comprising all or a part of these nucleic acid fragments or the reverse complements thereof operably linked to at least one suitable regulatory sequence can be constructed wherein expression of the chimeric gene results in an altered fatty acid phenotype. A chimeric recombinant construct can be introduced into soybean plants via transformation techniques well known to those skilled in the art.

[0169] Transgenic soybean plants resulting from a transformation with a recombinant DNA are assayed to select plants with altered fatty acid profiles. The recombinant construct may contain all or part of 1) the FAD2-1 gene or 2) the FAD2-2 gene or 3) the FAD3 gene or 4) combinations of all or portions of the FAD2-1, Fad2-2, or FAD3 genes.

[0170] Recombinant constructs comprising all or part of 1) the FAD2-1 gene with or without 2) all or part of the Fad2-2 gene with or without all or part of the FAD3 gene can be used in making a transgenic soybean plant having a high oleic phenotype. An altered fatty acid profile, specifically an increase in the proportion of oleic acid and a decrease in the proportion of the polyunsaturated fatty acids, indicates that one or more of the soybean seed FAD genes (FAD2-1, Fad2-2, FAD3) have been suppressed. Assays may be conducted on soybean somatic embryo cultures and seeds to determine suppression of FAD2-1, Fad2-2, or FAD3.

[0171] It is well understood by those skilled in the art that recombinant constructs comprising sequences other than those specifically exemplified which have similar functions, may be used. These constructs may include any seed-specific promoter. These constructs may or may not also include any nucleotides that promote stem-loop formation. These constructs may contain a polynucleotide having a nucleotide sequence identical to any portion of the gene or genes mentioned above inserted in sense or anti-sense orientation with respect to the promoter. Finally, these constructs may or may not contain any transcription termination signal.

[0172] Once sufficient transgenic seeds having the desired phenotype have been obtained, soy protein products such as protein isolates or whole bean soymilk may be prepared.

EXAMPLES

[0173] The present invention is further defined in the following Examples, in which parts and percentages are by weight and degrees are Celsius, unless otherwise stated. It should be understood that these Examples, while indicating preferred embodiments of the invention, are given by way of illustration only. From the above discussion and these Examples, one skilled in the art can ascertain the essential characteristics of this invention, and without departing from the spirit and scope thereof, can make various changes and modifications of the invention to adapt it to various usages and conditions. Thus, various modifications of the invention in addition to those shown and described herein will be apparent to those skilled in the art from the foregoing description. Such modifications are also intended to fall within the scope of the appended claims.

[0174] The production high oleic soybean lines is described in detail in Examples 3, 5 and 8, but is not limited to the methods described therein.

Example 1

Transformation of Soybean (Glycine max)

Embryo Cultures and Regeneration of Soybean Plants.

[0175] Soybean embryogenic suspension cultures are transformed by the method of particle gun bombardment using procedures known in the art (Klein et al. (1987) Nature (London) 327:70-73; U.S. Pat. No. 4,945,050; Hazel et al. (1998) Plant Cell. Rep. 17:765-772; Samoylov et al. (1998) In Vitro Cell Dev. Biol.-Plant 34:8-13). In particle gun bombardment procedures it is possible to use purified 1) entire plasmid DNA or, 2) DNA fragments containing only the recombinant DNA expression cassette(s) of interest.

[0176] Stock tissue for transformation experiments are obtained by initiation from soybean immature seeds. Secondary embryos are excised from explants after 6 to 8 weeks on culture initiation medium. The initiation medium is an agar-solidified modified MS (Murashige and Skoog (1962) Physiol. Plant. 15:473-497) medium supplemented with vitamins, 2,4-D and glucose. Secondary embryos are placed in flasks in liquid culture maintenance medium and maintained for 7-9 days on a gyratory shaker at 26 -/-2.degree. C. under .about.80 .mu.Em-2s-1 light intensity. The culture maintenance medium is a modified MS medium supplemented with vitamins, 2,4-D, sucrose and asparagine. Prior to bombardment, clumps of tissue are removed from the flasks and moved to an empty 60.times.15 mm petri dish for bombardment. Tissue is dried by blotting on Whatman #2 filter paper. Approximately 100-200 mg of tissue corresponding to 10-20 clumps (1-5 mm in size each) are used per plate of bombarded tissue.

After bombardment, tissue from each bombarded plate is divided and placed into two flasks of liquid culture maintenance medium per plate of bombarded tissue. Seven days post bombardment, the liquid medium in each flask is replaced with fresh culture maintenance medium supplemented with 100 ng/ml selective agent (selection medium). For selection of transformed soybean cells the selective agent used can be a sulfonylurea (SU) compound with the chemical name, 2-chloro-N-((4-methoxy-6 methyl-1,3,5-triazine-2-yl)aminocarbonyl) benzenesulfonamide (common names: DPX-W4189 and chlorsulfuron). Chlorsulfuron is the active ingredient in the DuPont sulfonylurea herbicide, GLEAN.RTM.. The selection medium containing SU is replaced every week for 6-8 weeks. After the 6-8 week selection period, islands of green, transformed tissue are observed growing from untransformed, necrotic embryogenic clusters. These putative transgenic events are isolated and kept in media with SU at 100 ng/ml for another 2-6 weeks with media changes every 1-2 weeks to generate new, clonally propagated, transformed embryogenic suspension cultures. Embryos spend a total of around 8-12 weeks in contact with SU. Suspension cultures are subcultured and maintained as clusters of immature embryos and also regenerated into whole plants by maturation and germination of individual somatic embryos.

Example 2

Fatty Acid Analysis of Soybeans

[0177] In order to determine altered fatty acid composition as a result of suppression of the fatty acid desaturase, the relative amounts of the fatty acids, palmitic, stearic, oleic, linoleic and linolenic, can be determined as follows. Fatty acid methyl esters are prepared from single, mature, somatic soybean embryos or soybean seed chips by transesterification. One embryo, or a chip from a seed, is placed in a vial containing 50 .mu.L of trimethylsulfonium hydroxide and incubated for 30 minutes at room temperature while shaking. After 30 minutes 0.5 mL of hexane is added, the sample is mixed and allowed to settle for 15 to 30 minutes to allow the fatty acids to partition into the hexane phase. Fatty acid methyl esters (5 .mu.L from hexane layer) are injected, separated, and quantified using a Hewlett-Packard 6890 Gas Chromatograph fitted with an Omegawax 320 fused silica capillary column (Supelco Inc., Cat#24152). The oven temperature is programmed to hold at 220.degree. C. for 2.7 minutes, increase to 240.degree. C. at 20.degree. C. per minute, and then hold for an additional 2.3 minutes. Carrier gas is supplied with a Whatman hydrogen generator. Retention times were compared to those for methyl esters of commercially available standards (Nu-Chek Prep, Inc. catalog #U-99-A).

Example 3

Production of Soybeans with High Levels Oleic Acid and/or High Levels of Stearic Acid and/or Low Levels of Polyunsaturated Fatty Acids by Suppression of Fatty Acid Desaturases

[0178] Recombinant DNA fragments were prepared and used in transformation of soybean for the simultaneous suppression of fatty acid desaturases FAD2-1 and FAD2-2 and fatty acid desaturase FAD3. A description of the construction of the recombinant DNA fragments follows.

A. Recombinant DNA Fragment PHP21676A

[0179] Recombinant DNA fragment PHP21676A contains a gene expression silencing cassette designed to silence expression of the FAD2-1 and FAD2-2 genes, and the FAD3 gene, linked in a head to head configuration to the ALS selectable marker recombinant DNA fragment of Example 1D below. The nucleotide sequence of recombinant DNA fragment PHP21676A is shown in SEQ ID NO:1. Recombinant DNA fragment PHP21676A contains in 5' to 3' orientation: [0180] a) the complementary strand of the ALS selectable marker recombinant DNA fragment of Example 1D below, [0181] b) about 2088 nucleotides of the Kti3 promoter, [0182] c) a 74-nucleotide synthetic sequence, [0183] d) an approximately 1500 polynucleotide fragment comprising about 470 nucleotides from the soybean FAD2-2 gene, 420 nucleotides from the soybean FAD2-1 gene, and 643 nucleotides from the soybean FAD3 gene inserted at a unique Not I restriction endonuclease site, [0184] e) an inverted repeat of the 74-nucleotide synthetic sequence in c), and [0185] f) about 202 nucleotides of the Kti3 transcription terminator.

[0186] The sequence of the approximately 1500 polynucleotide fragment of item d) above is shown in SEQ ID NO:2. The approximately 1500 polynucleotide fragment comprising about 470 nucleotides from the soybean FAD2-2 gene, about 420 nucleotides from the soybean FAD2-1 gene, about 643 nucleotides from the soybean FAD3 gene was constructed by PCR amplification as follows.

[0187] An approximately 0.9 kb DNA fragment, comprising a portion of the soybean FAD2-2 gene and a portion of the soybean FAD2-1 gene, was obtained by PCR amplification using primers BM35 (SEQ ID NO:3) and BM39 (SEQ ID NO:4) and using as a template, recombinant DNA fragment KSFAD2-hybrid, described in Example 1B below.

[0188] An approximately 0.65 kb DNA fragment, comprising a portion of a FAD3 gene, was obtained by PCR amplification using primers BM40 (SEQ ID NO:5) and BM41 (SEQ ID NO:6) and using plasmid pXF1 as template. Plasmid pXF1 comprises a polynucleotide encoding a soybean delta-15 desaturase (FAD3) and is described in U.S. Pat. No. 5,952,544 issued on Sep. 14, 1999. Plasmid pXF1 was deposited with the American Type Culture Collection (ATCC) of Rockville, Md. on Dec. 3, 1991 under the provisions of the Budapest Treaty, and bears Accession Number ATCC 68874.

[0189] The approximately 0.9 kb fragment, comprising a portion of the soybean FAD2-2 gene and a portion of the soybean FAD2-1 gene, and the approximately 0.65 kb fragment, comprising a portion of a FAD3 gene, were mixed and used as template for a PCR amplification with BM35 and BM41 as primers to yield an approximately 1533 bp fragment that was cloned into the commercially available plasmid pCR2.1 using the TOPO TA Cloning Kit (Invitrogen).

After digestion with NotI the approximately 1500 bp fragment having the nucleotide sequence shown in SEQ ID NO:2 was ligated into the NotI site of plasmid pKS210 (Example 1C below).

B. Recombinant DNA Fragment KSFAD2-Hybrid

[0190] Recombinant DNA Fragment KSFAD2-hybrid contains an approximately 890 polynucleotide fragment comprising about 470 nucleotides from the soybean FAD2-2 gene and 420 nucleotides from the soybean FAD2-1 gene. The nucleotide sequence of recombinant DNA fragment KSFAD2-hybrid is shown in SEQ ID NO:7 Recombinant DNA Fragment KSFAD2-hybrid was constructed as follows.

[0191] An approximately 0.47 kb DNA fragment comprising a portion of the soybean FAD2-2 gene was obtained by PCR amplification using primers KS1 (SEQ ID NO:8) and KS2 (SEQ ID NO:9) and using genomic DNA purified from leaves of Glycine max cv. Jack as a template.

[0192] An approximately 0.42 kb DNA fragment comprising a portion of the soybean FAD2-1 gene was obtained by PCR amplification using primers KS3 (SEQ ID NO:10) and KS4 (SEQ ID NO:11) and using genomic DNA purified from leaves of Glycine max cv. Jack as a template.

[0193] The 0.47 kb fragment comprising a portion of the soybean FAD2-2 gene and the 0.42 kb fragment comprising a portion of the soybean FAD2-1 gene were gel purified using GeneClean (Qbiogene, Irvine, Calif.), mixed, and used as template for PCR amplification with KS1 and KS4 as primers to yield an approximately 890 bp fragment that was cloned into the commercially available plasmid pGEM-T Easy (Promega, Madison, Wis.) to create a plasmid comprising recombinant DNA Fragment KSFAD2-hybrid.

C. Preparation of Plasmid pKS210 and Plasmid PHP17731

[0194] Plasmid pKS210 is derived from the commercially available cloning vector pSP72 (Promega). The beta lactamase coding region has been replaced by a hygromycin phosphotransferase gene for use as a selectable marker in E. coli. In addition, a gene expression silencing cassette linked in a head to head configuration to the ALS selectable marker recombinant DNA fragment of Example 1B has been added. The gene expression silencing cassette in plasmid pKS210 comprises the KTi3 promoter, a 74 nucleotide synthetic sequence, a unique NotI restriction endonuclease site, an inverted repeat of the 74 nucleotide synthetic sequence, and the Kti3 terminator region. The gene encoding Kti3 has been described (Jofuku and Goldberg (1989) Plant Cell 1:1079-1093). The 74-nucleotide synthetic sequences of c) and e) (above) promote formation of a stem structure. Insertion of a nucleotide fragment from a desired gene in the unique Not I site has been shown to result in suppression of the desired gene as described in PCT Publication WO 02/00904, published 3 Jan. 2002. The nucleotide sequence of this seed-specific gene expression-silencing cassette from pKS133 is shown in SEQ ID NO:12. A map of plasmid pKS210 is shown in FIG. 1 and its nucleotide sequence is disclosed in SEQ ID NO:13.

[0195] The recombinant plasmid PHP17731, containing gene sequences for the simultaneous silencing of one of the soybean delta-9 desaturase genes and the soybean delta-12 desaturase gene FAD2-1, was prepared. The soybean KTI promoter, terminator regions along with a synthetic inverted repeat sequence were taken from plasmid KS133 (WO 2002016565A2, A3). A fragment of the FAD2-1 gene was amplified by PCR using soybean genomic DNA and the sequence in SEQ ID NO 5 of U.S. Pat. No. 6,372,965 B1 as template to produce the fragment of base pairs 5423 to 6033 of SEQ ID NO:14 (PHP17731). Adjacent to that fragment a portion of the coding sequence of copy 3 of the soybean delta-9 desaturase (sequence 1 of WO 2002016565A2, A3) was placed, which now comprises bases 6054 to 411 of PHP17731. Fragment PHP17731A (SEQ ID NO:15) was removed from cloning vector PHP17731 by digestion with restriction endonuclease AscI and purified as described in section E below. A map of plasmid PHP17731 is shown in FIG. 2.

D. ALS Selectable Marker Recombinant DNA Fragment

[0196] A recombinant DNA fragment comprising a constitutive promoter directing expression of a mutant soybean acetolactate synthase (ALS) gene followed by the soybean ALS 3' transcription terminator was used as a selectable marker for soybean transformation. The constitutive promoter used is a 1.3-Kb DNA fragment that functions as the promoter for a soybean S-adenosylmethionine synthase (SAMS) gene and is described in PCT publication No. WO 00/37662 published 29 Jun. 2000. The nucleotide sequence of this recombinant DNA fragment used as a selectable marker is shown in SEQ ID NO:16. The mutant soybean ALS gene encodes an enzyme that is resistant to inhibitors of ALS, such as sulfonylurea herbicides. The deduced amino acid sequence of the mutant soybean ALS present in the recombinant DNA fragment used as a selectable marker is shown in SEQ ID NO:17.

[0197] Mutant plant ALS genes encoding enzymes resistant to sulfonylurea herbicides are described in U.S. Pat. No. 5,013,659. One such mutant is the tobacco SURB-Hra gene, which encodes a herbicide-resistant ALS with two substitutions in the amino acid sequence of the protein. This tobacco herbicide-resistant ALS contains alanine instead of proline at position 191 in the conserved "subsequence B" (SEQ ID NO:18) and leucine instead of tryptophan at position 568 in the conserved "subsequence F" (SEQ ID NO:19) (U.S. Pat. No. 5,013,659; Lee et al. (1988) EMBO J 7:1241-1248).

[0198] The ALS selectable marker recombinant DNA fragment was constructed using a polynucleotide for a soybean ALS to which the two Hra-like mutations were introduced by site directed mutagenesis. Thus, this recombinant DNA fragment will translate to a soybean ALS having alanine instead of proline at position 183 and leucine instead of tryptophan at position 560.

[0199] In addition, during construction of the SAMS promoter-mutant ALS expression cassette, the coding region of the soybean ALS gene was extended at the 5'-end by five additional codons, resulting in five amino acids (M-P-H-N-T; SEQ ID NO:20), added to the amino-terminus of the ALS protein. These extra amino acids are adjacent to and presumably removed with the transit peptide during targeting of the mutant soybean ALS protein to the plastid. A DNA fragment comprising a polynucleotide encoding the soybean ALS was digested with KpnI, blunt ended with T4 DNA polymerase, digested with SaII, and inserted into a plasmid containing the SAMS promoter which had been previously digested with NcoI and blunt ended by filling-in with Klenow DNA polymerase.

[0200] A second selectable marker plasmid and subsequent fragment was prepared by substituting an alternative constitutively expressed plant promoter for the SAMS promoter described above. The synthetic promoter SCP1 (U.S. Pat. No. 6,072,050) was placed in front of the mutant soybean ALS coding sequence to form plasmid PHP17064 (SEQ ID NO 21 and FIG. 3). For use in soybean transformation fragment PHP17064A (SEQ ID NO:22) was excised from its cloning vector using restriction endonuclease XbaI and purified as described in section E below.

E. Preparation of Recombinant DNA Fragments, PHP21676A, PHP17731A and PHP17064A, for Soybean Transformation.

[0201] For use in plant transformation experiments, the 7993 bp recombinant DNA fragment PHP21676A was removed from its cloning plasmid using restriction endonuclease AscI. Each one of the recombinant DNA fragments PHP21676A, PHP17731A and PHP17064A was separated from the remaining plasmid DNA by agarose gel electrophoresis. Precipitation of the recombinant DNA fragment onto gold particles and soybean transformation was performed as described in Example 1. For every eight bombardment transformations, 30 .mu.l of solution were prepared with 3 mg of 0.6 .mu.m gold particles and 1 to 90 picograms (pg) of DNA fragment per base pair of DNA fragment.

[0202] Alternatively, mixtures of fragments PHP17064A and PHP17731A at either equal parts or two parts PHP17731A to PHP17064A were added to gold particles at the same weight per base pair as described above and used in transformation to silence the delta-9 and delta-12 desaturase genes.

Example 4

Fatty Acid Analysis of Soybean Transformed with Recombinant DNA Fragments PHP21676A and with PHP17064A and PHP17731A Combined

[0203] In a soybean transformation experiment using recombinant DNA fragment PHP21676A as described above, 67 independently transformed embryogenic suspension cultures found to be resistant to sulfonylurea herbicide were obtained. An increase in oleic acid as a percentage of the five major fatty acids, palmitic, stearic, oleic, linoleic and linolenic, is indicative of suppression of the FAD2 genes. Thirteen of the 67 herbicide resistant embryogenic suspension cultures (19%) produced somatic embryos with greater than 25% oleic acid, compared to about 8% oleic acid for untransformed embryos.

[0204] Plants were regenerated and T1 seeds were produced from 9 of the 13 events. Seeds were tested for suppression of fatty acid desaturases by measuring fatty acid composition of the seed oil as described in Example 2. Plants derived from 5 transformation events produced seeds exhibiting the high oleic acid-low polyunsaturated fatty acid phenotype.

[0205] In a soybean transformation experiment, using the mixture of recombinant DNA fragments PHP17064A and PHP17731A, transformed embryogenic suspension cultures found to be resistant to sulfonylurea herbicide were obtained, screened for the number of copies of the transgene fragments present by southern analysis and then by fatty acid profile of the somatic embryo. A rise in the level of stearic and of oleic acid was taken as indicator of silencing of the seed expressed delta-9 desaturase and delta-12 desaturase. Thirty-three transformed candidate lines were regenerated to mature soybean plants and seed from the initial transformants was analyzed for fatty acid profile. From these lines further selections were made from seed obtained from selfed plants in two additional generations. One candidate line was chosen in which the sum of linoleic and linolenic acid was less than 14% of total fatty acids and in which the stearic acid content was greater than 16% of total fatty acids.

Example 5

Genetic Material Used to Produce the High Oleic Trait (Version 1)

[0206] High oleic soybeans were prepared by recombinant manipulation of the activity of oleoyl 12-desaturase.

[0207] GmFad 2-1 was placed under the control of a strong, seed-specific promoter derived from the .alpha.'-subunit of the soybean (Glycine max) .beta.-conglycinin gene. This promoter allows high level, seed specific expression of the trait gene. It spans the 606 bp upstream of the start codon of the .alpha.' subunit of the Glycine max .beta.-congylcinin storage protein. The .beta.-conglycinin promoter sequence represents an allele of the published .beta.-conglycinin gene (Doyle et al., (1986) J. Biol. Chem. 261:9228-9238) having differences at 27 nucleotide positions. It has been shown to maintain seed specific expression patterns in transgenic plants (Barker et al., (1988) Proc. Natl. Acad. Sci. 85:458-462 and Beachy et al., (1985) EMBO J. 4:3047-3053).

[0208] The reading frame was terminated with a 3' fragment from the phaseolin gene of green bean (Phaseolus vulgaris). This is a 1174 bp stretch of sequences 3' of the Phaseolus vulgaris phaseolin gene stop codon (originated from clone described in Doyle et al., 1986).

[0209] The GmFad 2-1 open reading frame (ORF) was in a sense orientation with respect to the promoter so as to produce a gene silencing of the sense GmFad 2-1 cDNA and the endogenous GmFad 2-1 gene. This phenomenon, known as "sense suppression" is an effective method for deliberately turning off genes in plants and is described in U.S. Pat. No. 5,034,323.

[0210] For maintenance and replication of the plasmid in E. coli the GmFad 2-1 transcriptional unit described above was cloned into plasmid pGEM-9z(-) (Promega Biotech, Madison Wis., USA).

[0211] For identification of transformed soybean plants the .beta.-glucuronidase gene (GUS) from E. coli was used. The cassette used consisted of the three modules; the Cauliflower Mosaic Virus 35S promoter, the .beta.-glucuronidase gene (GUS) from E. coli and a 0.77 kb DNA fragment containing the gene terminator from the nopaline synthase (NOS) gene of the Ti-plasmid of Agrobacterium tumefaciens. The 35S promoter is a 1.4 kb promoter region from CaMV for constitutive gene expression in most plant tissues (Odell et al. (1985) Nature 303:810-812), the GUS gene a 1.85 kb fragment encoding the enzyme .beta.-glucuronidase (Jefferson et al. (1986) PNAS USA 83:8447-8451) and the NOS terminator a portion of the 3' end of the nopaline synthase coding region (Fraley et al., (1983) PNAS US 80:4803-4807). The GUS cassette was cloned into the GmFad 2-1/pGEM-9z(-) construct and was designated pBS43.

[0212] Plasmid pBS43 was transformed into meristems of the elite soybean line A2396, by the method of particle bombardment as described in Example 1. Fertile plants were regenerated using methods well known in the art.

[0213] From the initial population of transformed plants, a plant was selected which was expressing GUS activity and which was also positive for the GmFad 2-1 gene (Event 260-05) when evaluated by PCR. Small chips were taken from a number of R1 seeds of plant 260-05 and screened for fatty acid composition. The chipped seed was then planted and germinated. Genomic DNA was extracted from the leaves of the resulting plants and cut with the restriction enzyme Bam HI. The blots were probed with a phaseolin probe.

[0214] From the DNA hybridization pattern it was clear that in the original transformation event the GmFad 2-1 construct had become integrated at two different loci in the soybean genome. At one locus (Locus A) the GmFad 2-1 construct was causing a silencing of the endogenous GmFad 2-1 gene, resulting in oleic acid contents as shown in Table 3. For comparison elite soybean varieties have an oleic acid content of about 20%. At locus A there were two copies of pBS43. On the DNA hybridization blot this was seen as two cosegregating bands. At the other integration locus (Locus B) the GmFad 2-1 was over-expressing, thus decreasing the oleic acid content to about 4%.

[0215] Fourth generation segregant lines (R4 plants), generated from the original transformant, were allowed to grow to maturity. R4 seeds, which contained only the silencing Locus A (e.g., G94-1) did not contain any detectable GmFad 2-1 mRNA (when measured by Northern blotting) in samples recovered 20 days after flowering. GmFad 2-2 mRNA, although reduced somewhat compared with controls, was not suppressed. Thus the GmFad 2-1 sense construct had the desired effect of preventing the expression of the GmFad 2-1 gene and thus increasing the oleic acid content of the seed. All plants homozygous for the GmFad 2-1 silencing locus had an identical Southern blot profile over a number of generations. This indicates that the insert was stable and at the same position in the genome over at least four generations.

Example 6

Fatty Acid Analysis High Oleic Trait (Version 1)

[0216] A summary of the oleic acid contents found in the different generations of recombinant soybean plants and seeds is presented in Table 7. The Fatty Acid composition was determined as described in Example 2.

TABLE-US-00003 TABLE 3 Generation Seed Plant ID Planted.sup.a Analyzed.sup.a Bulk Oleic Acid (%) G253 R0:1 R1:2 84.1% G276 R0:1 R1:2 84.2% G296 R0:1 R1:2 84.1% G313 R0:1 R1:2 83.8% G328 R0:1 R1:2 84.0% G168-187 R1:2 R2:3 84.4% G168-171 R1:2 R2:3 85.2% G168-59-4 R2:3 R3:4 84.0% G168-72-1 R2:3 R3:4 84.1% G168-72-2 R2:3 R3:4 84.5% G168-72-3 R2:3 R3:4 84.3% G168-72-4 R2:3 R3:4 83.3% .sup.aR0:1 indicates the seed and the plant grown from seed after selfing of the first generation transformant. R1:2 indicates the seed and the plant grown from seed after selfing of the second generation transformant. R2:3 indicates the seed and the plant grown from seed after selfing of the third generation transformant. R3:4 indicates the seed and the plant grown from seed after selfing of the fourth generation transformant.

Example 7

Genetic Material Used to Produce the High Oleic Trait (Version 2)

[0217] A Soybean (Glycine max) event was produced by particle co-bombardment as described in Example 1 with fragments PHP19340A (FIG. 4; SEQ ID NO:23) and PHP17752A (FIG. 5; SEQ ID NO:24). These fragments were obtained by Asc I digestion from a source plasmid. Fragment PHP19340A was obtained from plasmid PHP19340 (FIG. 6; SEQ ID NO:25) and fragment PHP17752A was obtained from plasmid PHP17752 (FIG. 7; SEQ ID NO:26). The PHP19340A fragment contains a cassette with a 597 bp fragment of the soybean microsomal omega-6 desaturase gene 1 (gm-fad2-1) (Heppard et al., 1996, Plant Physiol. 110: 311-319).

[0218] The presence of the gm-fad2-1 fragment in the expression cassette acts to suppress expression of the endogenous omega-6 desaturases, resulting in an increased level of oleic acid and decreased levels of palmitic, linoleic, and linolenic acid levels. Upstream of the gm-fad2-1 fragment is the promoter region from the Kunitz trypsin inhibitor gene 3 (KTi3) (Jofuku and Goldberg, 1989, Plant Cell 1: 1079-1093; Jofuku et al., 1989, Plant Cell 1: 427-435) regulating expression of the transcript. The KTi3 promoter is highly active in soy embryos and 1000-fold less active in leaf tissue (Jofuku and Goldberg, 1989, Plant Cell 1: 1079-1093). The 3' untranslated region of the KTi3 gene (KTi3 terminator) (Jofuku and Goldberg, 1989, Plant Cell 1: 1079-1093) terminates expression from this cassette.

[0219] The PHP17752A fragment contains a cassette with a modified version of the soybean acetolactate synthase gene (gm-hra) encoding the GM-HRA protein with two amino acid residues modified from the endogenous enzyme and five additional amino acids at the N-terminal region of the protein derived from the translation of the soybean acetolactate synthase gene 5' untranslated region (Falco and Li, 2003, US Patent Application: 2003/0226166). The gm-hra gene encodes a form of acetolactate synthase, which is tolerant to the sulfonylurea class of herbicides. The GM-HRA protein is comprised of 656 amino acids and has a molecular weight of approximately 71 kDa.

[0220] The expression of the gm-hra gene is controlled by the 5' promoter region of the S-adenosyl-L-methionine synthetase (SAMS) gene from soybean (Falco and Li, 2003, US Patent Application: 2003/0226166). This 5' region consists of a constitutive promoter and an intron that interrupts the SAMS 5' untranslated region (Falco and Li, 2003). The terminator for the gm-hra gene is the endogenous soybean acetolactate synthase terminator (als terminator) (Falco and Li, 2003, US Patent Application: 2003/0226166).

Example 8

Transformation and Selection for the Soybean High Oleic Event (Version 2)

[0221] For transformation of soybean tissue, a linear portion of DNA, containing the gm-fad2-1 gene sequence and the regulatory components necessary for expression, was excised from the plasmid PHP19340 through the use of the restriction enzyme Asc I and purified using agarose gel electrophoresis. A linear portion of DNA, containing the gm-hra gene sequences and the regulatory components necessary for expression, was excised from the plasmid PHP17752 through the use of the restriction enzyme Asc I and purified using agarose gel electrophoresis. The linear portion of DNA containing the gm-fad2-1 gene is designated insert PHP19340A and is 2924 bp in size. The linear portion of DNA containing the gm-hra gene is designated insert PHP17752A and is 4511 bp in size. The only DNA introduced into transformation event DP-305423-1 was the DNA of the inserts described above.

[0222] The transgenic plants from event DP-305423-1 were obtained by microprojectile bombardment as described in Example 1. Embryogenic tissue samples were taken for molecular analysis to confirm the presence of the gm-fad2-1 and gm-hra transgenes by Southern analysis. Plants were regenerated from tissue derived from each unique event and transferred to the greenhouse for seed production.

Example 9

Southern Analysis of Plants Containing the High Oleic Event Version 2

[0223] Materials and Methods: Genomic DNA was extracted from frozen soybean leaf tissue of individual plants of the T4 and T5 generations of DP-305423-1 and of control (variety: Jack) using a standard Urea Extraction Buffer method. Genomic DNA was quantified on a spectrofluorometer using Pico Green.RTM. reagent (Molecular Probes, Invitrogen). Approximately 4 .mu.g of DNA per sample was digested with Hind III or Nco I. For positive control samples, approximately 3 pg (2 genome copy equivalents) of plasmid PHP19340 or PHP17752 was added to control soybean genomic DNA prior to digestion. Negative control samples consisted of unmodified soybean genomic DNA (variety: Jack). DNA fragments were separated by size using agarose gel electrophoresis.

[0224] Following agarose gel electrophoresis, the separated DNA fragments were depurinated, denatured, neutralized in situ, and transferred to a nylon membrane in 20.times.SSC buffer using the method as described for TURBOBLOTTER.TM. Rapid Downward Transfer System (Schleicher & Schuell). Following transfer to the membrane, the DNA was bound to the membrane by UV crosslinking.

[0225] DNA probes for gm-fad2-1 and gm-hra were labeled with digoxigenin (DIG) by PCR using the PCR DIG Probe Synthesis Kit (Roche).

[0226] Labeled probes were hybridized to the target DNA on the nylon membranes for detection of the specific fragments using DIG Easy Hyb solution (Roche) essentially as described by manufacturer. Post-hybridization washes were carried out at high stringency. DIG-labeled probes hybridized to the bound fragments were detected using the CDP-Star Chemiluminescent Nucleic Acid Detection System (Roche). Blots were exposed to X-ray film at room temperature for one or more time points to detect hybridizing fragments. The fatty Acid composition of the event was determined as described in Example 2. Oleic acid levels determined in 29 different events (T1 generation) ranged from 61.5-84.6%. Oleic acid level from one event (T4-T5 generation) ranged from 72-82%.

Example 10

Small Scale Soy Protein Isolate Preparation

[0227] Soy protein isolate preparation is performed as described below.

a) Production of Yellow Flake:

[0228] Full fat soy flake is prepared in the following manner. A volume of soybeans is placed in a closed container, with a small amount of water to prevent drying of the beans during subsequent microwave heating. Soybeans are heated in a microwave until the temperature reaches 150.degree. F. and then held for 1 minute. The beans are quickly cooled to room temperature in a fluid bed cooler for about 1 minute. The soybeans are then fed through a cracker to produce 1/2 and 1/4 cracks. Hulls are removed in an aspirator and the resulting "meats" carried forward to produce flakes. The meats are placed in a sealed container with a small amount of water and heated in a microwave until the temperature reaches 150.degree. F. and then held for 1 minute. The hot meats are then fed through a flaker to produce soybean flakes that are then cooled quickly to room temperature in a fluid bed cooler for about 1 minute. Flakes with a high Protein Dispersibility Index (PDI) are produced with sufficient character for oil removal by solvent extraction. Flakes with lower PDI are produced by increasing the amount of water, temperature and time of exposure during production.

b) Production of White Flake:

[0229] White flake may be produced by contacting yellow flake with hexane to remove oil. In addition to hexane, flakes are extracted solely, or in combination with, other solvent systems that have some degree of oil solubility such as ethanol, ethanol water mixtures, hexane ethanol mixtures, supercritical CO2 ethanol water mixtures, etc. Yellow flake is loaded into a batch or a semi continuous extractor at a solvent:flake ratio, temperature, and extraction time number, sufficient to remove oil. In a batch extractor, hexane warmed to 60.degree. C. is added at a 3:1 solvent:flake ratio and circulated through a bed of flake for 45 minutes. The used solvent miscella is removed and the solvent extraction procedure described above is repeated. The flakes are given a final one to one rinse with fresh solvent. The semi continuous extractor uses approximately the same solvent to flake ratio but fresh solvent is continuously regenerated through the use of a solid/liquid in-vessel filter followed by vaporization of the solvent from the oils and recycle of the condensate back to the extractor. This semi continuous extractor is used to generate any number of solvent turnovers. In either apparatus, the resulting hexane-laden white flake is allowed to air dry in a fume hood overnight. If desired, commercial steam treatment during desolventization is simulated by adding water to the flake (typically 5-10% dry flake basis), and placing the wetted flake in a sealed container and heating for 6 minutes at 100.degree. C. in the microwave. The hot flakes are then placed in a vacuum oven and quickly cooled to about 50.degree. C. to produce high PDI flake. Increasing the amount of water, time, or temperature during this step produced low PDI flakes. Flakes are milled into flour to a particle size suitable for efficient protein extraction or this step may be skipped entirely.

c) Production of Wet Curd:

[0230] A quantity of soy flour is extracted with water (may be warmed, typically 33.degree. C.) at a water to flour ratio at least sufficient to make a movable slurry (typically 6:1) in a vessel capable of imparting good water flake contact and/or further flour grinding capability (typically a colloid mill). If desired, the extraction pH may be increased with a base (typically Ca(OH).sub.2 up to a pH of about 9.7) or decreased with an acid to a pH of about 2.0. Defoaming agents at a quantity sufficient to prevent foaming (typically less than 1% on a flake basis) and sulfite (Na.sub.2SO.sub.3, typically less than 1% on a flake basis) may be added at this point to aid extraction. The extract is mixed (typically in a colloid mill) for approximately 10-15 minutes. The slurry is fed into a centrifuge (either batch or semi continuous) at rpm's and time sufficient to separate solids (typically above Log 4.0 Gsec. at 33.degree. C.). The liquid is decanted and the solids re-extracted at a water to solids ratio at least sufficient to make a movable slurry (typically 4 to 1). The slurry (typically 33.degree. C.) is mixed (typically in a colloid mill) and separated in a centrifuge as described above. If desired, the pH of the second extract may also be increased or decreased at this point. Following centrifugation, the liquid is decanted and the spent flake discarded. The first and second liquid extracts are combined and carried forward. Additional extractions can be done if desired. To precipitate the protein, the pH is adjusted to a pH sufficient to separate the proteins of interest (typically to 4.5) with an acid (typically 1M HCl) and fed into a semi-continuous or batch centrifuge at the conditions described above. The liquid is decanted and discarded and the solids resuspended with fresh water (typically in a homogenizer). The re-slurry water may be warmed if desired (typical wash water temperature is about 50-60.degree. C.). The wash described above may be repeated if desired.

d) Production of Isolated Soy Protein:

[0231] The wet curd is re-suspended to a solids content suitable for pasteurization of the protein slurry. Typically, the solids content will be approximately 10-20%. The slurry is mixed (typically in a colloid mill or homogenizer) and the pH adjusted with a base (typically NaOH) to approximately 6.8-7.2. The slurry is pasteurized continuously with steam injection at a temperature and time sufficient to reduce microbial counts and trypsin inhibitor activity to safe levels for human ingestion. Typical conditions may be approximately 120-160.degree. C. for 4-60 seconds. The pasteurized slurry is cooled (typically flash cooled to 50-60.degree. C. by use of 100-150 mm vacuum). The slurry is fed into a spray drier at conditions necessary to achieve a dry product of less than about 5% moisture. Typical conditions include an inlet temperature of about 250-300.degree. C. and an outlet temperature of about 90-100.degree. C.

[0232] The conditions set forth in this examples comprise the process parameters that are used to produce the Supro.RTM. 760, Supro.RTM. 670 and Supro.RTM. 500E-type protein isolates in the small scale production platform.

Example 11

Large Scale Defatted Flake Production

[0233] The soy flake material may be formed from soybeans according to the following process. The soybeans are detrashed by passing the soybeans through a magnetic separator to remove iron, steel, and other magnetically susceptible objects, followed by shaking the soybeans on progressively smaller meshed screens to remove soil residues, pods, stems, weed seeds, undersized beans, and other trash. The detrashed soybeans are then cracked by passing the soybeans through cracking rolls. Cracking rolls are spiral-cut corrugated cylinders which loosen the hull as the soybeans pass through the rolls and crack the soybean material into several pieces. Preferably the cracked soybeans are conditioned to 10% to 11% moisture at 63 to 74.degree. C. to improve the storage quality retention of the soybean material. The cracked soybeans are then dehulled, preferably by aspiration. Soy hypocotyls, which are much smaller than the cotyledons of the soybeans, may be removed by shaking the dehulled soybeans on a screen of sufficiently small mesh size to remove the hypocotyls and retain the cotyledons of the beans. The hypocotyls need not be removed since they comprise only about 2%, by weight, of the soybeans while the cotyledons comprise about 90% of the soybeans by weight, however, it is preferred to remove the hypocotyls since they are associated with the beany taste of soybeans. The dehulled soybeans, with or without hypocotyls, are then flaked by passing the soybeans through flaking rolls. The flaking rolls are smooth cylindrical rolls positioned to form flakes of the soybeans as they pass through the rolls having a thickness of from about 0.01 inch to about 0.015 inch.

[0234] The flakes are then defatted. The flakes are defatted by extracting the flakes with a suitable solvent to remove the oil from the flakes. Preferably the flakes are extracted with n-hexane or n-heptane in a countercurrent extraction. The defatted flakes should contain less than 1.5% fat or oil content, and preferably less than 0.75%. The solvent-extracted defatted flakes are then desolventized to remove any residual solvent using conventional desolventizing methods, including desolventizing with a flash desolventizer-deodorizer stripper, a vapor desolventizer-vacuum deodorizer, or desolventizing by down-draft desolventization.

[0235] Preferably, the defatted flakes are comminuted into a soy flour or a soy grit to improve the protein extraction yield from the flakes. The flakes are comminuted by grinding the flakes to the desired particle size using conventional milling and grinding equipment such as a hammer mill or an air jet mill. Soy flour has a particle size wherein at least 97%, by weight, of the flour has a particle size of 150 microns or less (is capable of passing through a No. 100 mesh U.S. Standard Screen). Soy grits, more coarsely ground than soy flour, have a particle size greater than soy flour but smaller than soy flakes. Preferably the soy grit has a particle size of from 150 microns to about 1000 microns (is capable of passing though a No. 10-No. 80 U.S. Standard Screen).

Example 12

Large Scale Soy Protein Isolate Preparation

[0236] To produce the soy protein curd material, the HO defatted soy flour is extracted with water or an aqueous solution having a pH of from 6.5 to 10 to extract the protein in the flour from insoluble materials such as fiber. The soy flour is preferably extracted with an aqueous sodium hydroxide solution having a pH from about 8 to about 10, although other aqueous alkaline extractants such as ammonium hydroxide are also effective. Preferably the weight ratio of the extractant to the soy flour material is from about 8:1 to about 16:1.

[0237] After extraction, the extract is separated from the insoluble materials. Preferably the separation is effected by filtration or by centrifugation and separation of the extract from the insoluble materials. The pH of the separated extract is then adjusted to about the isoelectric point of soy protein to precipitate a soy protein curd so that the soy protein can be separated from soy solubles including flatulence inducing oligosaccharides and other water soluble carbohydrates. The pH of the separated extract is adjusted with a suitable acid to the isoelectric point of soy protein, preferably to a pH of from about pH 4 to about pH 5, most preferably from about pH 4.4 to about pH 4.6. Suitable edible acids for adjusting the pH of the extract to about the isoelectric point of soy protein include hydrochloric acid, phosphoric acid, sulfuric acid, nitric acid, or acetic acid. The protein material is precipitated preferably with hydrochloric acid or phosphoric acid. The precipitated protein material (curd) is separated from the extract (whey), preferably by centrifugation or filtration to produce the soy protein curd material. The separated soy protein curd material is preferably washed with water to remove residual solubles, preferably at a weight ratio of water to protein material of about 4:1 to about 10:1. The conditions set forth in examples 11 and 12 describe essentially the process parameters that are used to produce the Supro.RTM. 760, Supro.RTM. 1610, Supro.RTM. 651, Supro.RTM. 500E and Supro.RTM. 670-type protein isolates in the large scale production platform. A detailed description of the production of Supro.RTM. 760 is described in Examples 13 and 14.

[0238] The production of Supro.RTM. 670 includes a hydrolization step that was not applied in the production of the other isolates and is described In Examples 16-18.

Example 13

Process for Solae Supro.RTM. 760 Type Protein from Defatted HO Flours

[0239] To produce the Supro.RTM. 760 type protein material, the soy protein curd material produced as described in Example 12 is first neutralized to a pH of 6.8 to 7.2 with an aqueous alkaline solution or an aqueous alkaline earth solution, preferably a sodium hydroxide solution or a potassium hydroxide solution. The neutralized soy protein curd material is then heated. Preferably the neutralized soy curd is heated at a temperature of from about 75.degree. C. to about 160.degree. C. for a period of from about 2 seconds to about 2 hours, where the curd is heated for a longer time period at lower temperatures and a shorter period at higher temperatures. More preferably the soy protein curd material is treated at an elevated temperature and under a positive pressure greater than atmospheric pressure.

[0240] The preferred method of heating the soy protein curd material is treating the soy curd at a temperature elevated above ambient temperatures by injecting pressurized steam into the curd, hereafter referred to as "jet-cooking." The following description is a preferred method of jet-cooking the soy protein curd material, however, the invention is not limited to the described method and includes any obvious modifications which may be made by one skilled in the art.

[0241] The soy protein curd material is introduced into a jet-cooker feed tank where the soy curd is kept in suspension with a mixer which agitates the soy curd. The curd is directed from the feed tank to a pump which forces the curd through a reactor tube. Steam is injected into the curd under pressure as the curd enters the reactor tube, instantly heating the curd to the desired temperature. The temperature is controlled by adjusting the pressure of the injected steam, and preferably is from about 75.degree. C. to about 160.degree. C., more preferably from about 100.degree. C. to about 155.degree. C. The curd is treated at the elevated temperature for treatment time being controlled by the flow rate of the slurry through the tube. Preferably the flow rate is about 18.5 lbs./minute, and the cook time is about 9 seconds at about 150.degree. C.

[0242] To produce the protein material of the present invention the heated neutralized curd is then cooled and dried. The curd may be cooled and dried in any conventional manner known in the art. In a preferred embodiment of the present invention, the curd is cooled by flash vaporization. The heated curd is flash vaporized by introducing the hot curd into a vacuumized chamber having an internal temperature of from 20.degree. C. to 85.degree. C., which instantly drops the pressure about the curd to a pressure of from about 25 mm to about 100 mm Hg, and more preferably to a pressure of from about 25 mm Hg to about 30 mm Hg. Most preferably the hot curd is discharged from the reactor tube of the jet-cooker into the vacuumized chamber, resulting in an instantaneous large pressure and temperature drop which vaporizes a substantial portion of water from the curd, instantly cooling the curd to a temperature. Preferably the vacuumized chamber has an elevated temperature up to about 85.degree. C. to prevent the gelation of the soy protein curd material upon introduction of the curd into the vacuumized chamber. The heat treatment under pressure followed by the rapid pressure drop and vaporization of water also causes vaporization of substantial amounts of the volatile components from the soy material, and thereby improving the taste of the soy material.

[0243] The flash vaporized protein material may then be dried, preferably by spray drying. Preferably the spray-dryer is a co-current flow dryer where hot inlet air and the structural protein material, atomized by being injected into the dryer under pressure through an atomizer, pass through the dryer in a co-current flow.

[0244] In a preferred embodiment, the protein material is injected into the dryer through a nozzle atomizer. Although a nozzle atomizer is preferred, other spray-dry atomizers, such as a rotary atomizer, may be utilized. The curd is injected into the dryer under enough pressure to atomize the slurry. Preferably the slurry is atomized under a pressure of about 3000 psig to about 5500 psig, and most preferably about 3500 to 5000 psig. Hot air is injected into the dryer through a hot air inlet located so the hot air entering the dryer flows co-currently with the atomized soy curd sprayed from the atomizer. The hot air has a temperature of about 285.degree. C. to about 315.degree. C., and preferably has a temperature of about 290.degree. C. to about 300.degree. C.

[0245] The dried soy protein material is collected from the spray dryer. Conventional means and methods may be used to collect the soy material, including cyclones, bag filters, electrostatic precipitators, and gravity collection.

Example 14

Production of the Supro.RTM. 760-Type High Oleic Soy Protein Isolate

[0246] The SUPRO.RTM. 760-type High Oleic Soy Protein Isolate was produced from High Oleic Soybeans according to the following process. 100 lbs of defatted High Oleic soybean flakes were placed in an extraction tank and extracted with 1,000 lbs of water heated to 32.degree. C. This provided a weight ratio of water to flakes of 10:1. The flakes were separated from the extract and re-extracted with 600 lbs of water heated to 32.degree. C. and having sufficient calcium hydroxide added to adjust the pH to 9.7. This second extraction step provided a weight ratio of water to flakes of 6:1. The flakes were removed by centrifugation, and the first and second extracts were combined and adjusted to a pH of 4.5 with hydrochloric acid to precipitate a protein curd. The acid precipitated curd was separated from the extract by centrifugation, leaving aqueous whey (discarded), and then was washed with water in a weight amount of seven times that of the starting flake material to provide an isoelectric protein isolate.

[0247] To produce the SUPRO.RTM. 760-type High Oleic protein material, water was added to the bioelectric soy protein material and the pH was adjusted to between 6.9 and 7.3 with an aqueous solution of sodium hydroxide to produce a neutralized soy protein slurry and then heated by injecting pressurized steam into the slurry, hereafter referred to as "jet-cooking." The neutral soy protein slurry was introduced into a jet-cooker feed tank where it was kept in suspension with a mixer that agitated the slurry. The slurry was directed from the feed tank to a pump that forced the slurry through a reactor tube. Steam was injected into the slurry under pressure as the slurry entered the reactor tube, instantly heating the slurry to the desired temperature. The temperature was controlled by adjusting the pressure of the injected steam. The heat treatment was about 9 seconds at about 150.degree. C. The heated neutral slurry was then cooled by flash vaporization, which vaporized a substantial portion of water from the hot neutral protein slurry, instantly cooling the neutral protein material.

[0248] The cooled neutral protein slurry was then homogenized and transferred to a spray dryer wherein most of the moisture was evaporated by the addition of heat to achieve the final SUPRO.RTM. 760-type soy protein isolate.

Example 15

Process of Production of Solae Supro.RTM. 760 Type Protein from Defatted HO Flours

[0249] To produce the Supro.RTM. 760-type protein product of the present invention, 60 lbs of HO soy flour were extracted with 600 lbs of 32.degree. C. water at a 10:1 water to flour ratio in a mixer which agitates the soy flour for good water-flake contact. Defoaming agent was added at a quantity sufficient to prevent foaming and 54.48 g sulfite (Na.sub.2SO.sub.3) was added at this point. Slurry pH was 6.6. The slurry was mixed 10 minutes. The slurry was fed into a batch centrifuge at 12.2 lb/min at 8.1% solids to separate solids from liquid. The liquid was decanted and the solids were returned to the mixing vessel, and re-extracted at a 5:1 water to flake ratio at 32.degree. C. The pH of the slurry was increased with NaOH to 9.7 and the slurry was mixed for 10 min and separated in a batch centrifuge at 12.2 lb/min with 3.9% feed solids. Following centrifugation the liquid was decanted and the spent flake discarded. The first and second liquid extracts were combined and carried forward. To precipitate the protein, the pH was adjusted to 4.5 with HCl and held for 10 minutes. The material was fed into a batch centrifuge at 25 lb/min, 6.0% solids and 55.degree. C. to separate liquid whey from curd. The liquid was decanted and discarded and the solids reslurried with fresh water in a 7:1 water to flake ratio and passed through a Dispax grinder to ensure effective washing. The ground slurry was fed into a batch centrifuge at 25 lb/min at 59.degree. C. to separate the liquid wash from the curd. The wet curd was resuspended with water to 11.3% solids suitable for pasteurization of the protein slurry. The pH of the slurry was increased with NaOH to a pH of 7.1 and the slurry was homogenized at 550 psig. The slurry was introduced into a jet-cooker feed tank where the soy curd was kept in suspension with a mixer which agitated the soy curd. The curd slurry was directed from the feed tank to a pump which forced the curd through a reactor tube 0.94 inches in diameter and 33 inches long. Steam was injected into the curd under pressure as the curd entered the reactor tube, instantly heating the curd to the desired temperature. The temperature was controlled by adjusting the pressure of the injected steam and was 149.degree. C. The curd was treated at the elevated temperature for 9 seconds. The heated curd was then cooled and dried. The curd was cooled by flash vaporization. The heated curd was flash vaporized by introducing the hot curd into a vacuumized chamber having an internal temperature of 63.degree. C. which instantly dropped the pressure to 26 mm Hg. The instantaneous large pressure and temperature drop vaporized a substantial portion of water from the curd, instantly cooling the curd to 68.degree. C.

[0250] The flash vaporized protein material was spray dried using a co-current flow dryer where hot inlet air and protein material was atomized by being injected into the dryer under pressure through an atomizer and passed through the dryer in a co-current flow.

[0251] The curd slurry was fed into a homogenizer and homogenized at 1500 psig at 57.degree. C. The homogenized slurry was injected into the dryer through a nozzle atomizer at an atomization pressure of 4000 psig. Hot air was injected into the dryer through a hot air inlet located so the hot air entering the dryer flowed co-currently with the atomized soy curd sprayed from the atomizer. The hot air had a temperature of 265.degree. C. The dryer outlet temperature was 89.degree. C.

[0252] The dried High Oleic Supro.RTM.760-type isolated soy protein was collected by gravity collection from the outlet of the spray dryer.

Example 16

Process for Production of Solae Supro.RTM. 670 Type Protein from Defatted HO Flours Including an Enzymatic Hydrolization Step

[0253] The Supro.RTM. 670 type protein material is formed from the soy protein curd material in much the same manner as the Supro.RTM.670 protein material described in Example 15, however, an enzymatic protein hydrolysis step is included to hydrolyze the protein. The soy protein curd material is first diluted to about 12-15% solids and neutralized to a pH of from 7.5 to 8.1 with an aqueous alkaline solution or an aqueous alkaline earth solution, preferably a sodium hydroxide solution or a potassium hydroxide solution. The neutralized soy protein curd is heated and cooled, preferably by jet cooking and flash cooling, in the same manner as described above with respect to preparation of the Supro.RTM. 760 protein material. Preferably the curd is cooled to 55.degree. C. to 60.degree. C. after heating.

[0254] After the flash cooling, an enzyme (Bromelain) having an activity of about 2400 TU/g is added to the solution at about a 0.02% based on curd solids. The enzyme treated solution is allowed to react for about 15 minutes to 65 minutes preferably 20-45 minutes under continuous mixing. The hydrolysis is terminated by heating the hydrolyzed soy protein curd material to a temperature effective to inactivate the enzyme. Most preferably the hydrolyzed soy protein curd material is jet cooked to inactivate the enzyme, and flash cooled then dried as described above with respect to producing the dried Supro.RTM.760 protein material. The dried hydrolyzed material is the dried Supro.RTM. 670 protein material.

Example 17

Production of the Supro.RTM. 670-Type High Oleic Soy Protein Isolate

[0255] The SUPRO.RTM. 670-type high oleic soy protein isolate was prepared essentially as described in Example 16, but with the following experimental details. HO soy flour (60 lbs) was extracted with 600 lbs of 41.degree. C. water at a 10:1 water to flour ratio in a mixer which agitates the soy flour for good water-flake contact. Defoaming agent was added at a quantity sufficient to prevent foaming and 54.48 g sulfite (Na.sub.2SO.sub.3) was added at this point. Slurry pH was 6.5. The slurry was mixed 10 minutes. The slurry was fed into a batch centrifuge at 10.0 lb/min at 8.2% solids to separate solids from liquid. The liquid was decanted and the solids returned to the mixing vessel, and re-extracted at a 5:1 water to flake ratio at 33.degree. C. The pH of the slurry was increased with NaOH to 9.7 and the slurry was mixed for 10 min and separated in a batch centrifuge at 12.0 lb/min with 3.8% feed solids. Following centrifugation the liquid was decanted and the spent flake discarded. The first and second liquid extracts were combined and carried forward. To precipitate the protein, the pH was adjusted to 4.5 with HCl, held for 10 minutes. The material was fed into a batch centrifuge at 24 lb/min, 6.0.0% solids and 57.degree. C. to separate liquid whey from curd. The liquid was decanted and discarded and the solids reslurried with fresh water in a 7:1 water to flake ratio and passed through a Dispax grinder to ensure effective washing. The ground slurry was fed into a batch centrifuge at 14 lb/min at 56.degree. C. to separate the liquid wash from the curd. The wet curd was resuspended with water to 11.3% solids suitable for pasteurization of the protein slurry. The pH of the slurry was increased with NaOH to a pH of 7.7 and the slurry was homogenized at 550 psig. The slurry was introduced into a jet-cooker feed tank where the soy curd was kept in suspension with a mixer which agitated the soy curd. The curd slurry was directed from the feed tank to a pump which forced the curd through a reactor tube 0.94 inches in diameter and 33 inches long. Steam was injected into the curd under pressure as the curd entered the reactor tube, instantly heating the curd to the desired temperature. The temperature was controlled by adjusting the pressure of the injected steam and was 129.degree. C. The curd was treated at the elevated temperature for 9 seconds. The heated curd was then cooled and dried. The curd was cooled by flash vaporization. The heated curd was flash vaporized by introducing the hot curd into a vacuumized chamber having an internal temperature of 63.degree. C. which instantly dropped the pressure to 23 mm Hg. The instantaneous large pressure and temperature drop vaporized a substantial portion of water from the curd, instantly cooling the curd to 70.degree. C.

[0256] After the flash cooling, an enzyme (Bromelain) having an activity of about 2400 TU/g was added to the solution at a 0.03% based on curd solids. The enzyme treated solution was allowed to react for 35 minutes under continuous mixing. The hydrolysis was terminated by heating the hydrolyzed soy protein curd material to a temperature effective to inactivate the enzyme. The hydrolyzed soy protein curd material was jet cooked at 142.degree. C. for 9 seconds to inactivate the enzyme, and flash cooled. The heated curd was flash vaporized by introducing the hot curd into a vacuumized chamber having an internal temperature of 61.degree. C. which instantly dropped the pressure to 25 mm Hg. The instantaneous large pressure and temperature drop vaporized a substantial portion of water from the curd, instantly cooling the curd to 61.degree. C.

[0257] The flash vaporized protein material was homogenized and spray dried using a co-current flow dryer where hot inlet air and protein material were atomized by being injected into the dryer under pressure through an atomizer and passed through the dryer in a co-current flow.

[0258] The curd slurry was fed into a homogenizer and homogenized at 2000 psig at 54.degree. C. The homogenized slurry was injected into the dryer through a nozzle atomizer at an atomization pressure of 4000 psig. Hot air was injected into the dryer through a hot air inlet located so the hot air entering the dryer flowed co-currently with the atomized soy curd sprayed from the atomizer. The hot air had a temperature of 307.degree. C. The dryer outlet temperature was 93.degree. C.

[0259] The dried hydrolyzed High Oleic Supro.RTM.670-type isolated soy protein was collected by gravity collection from the outlet of the spray dryer.

Example 18

Production of the Supro.RTM. 670-Type High Oleic Soy Protein Isolate

[0260] The SUPRO.RTM. 670-type High Oleic Soy Protein Isolate was produced from High Oleic Soybeans according to the following process. 100 lbs of defatted High Oleic soybean flakes were placed in an extraction tank and extracted with 1,000 lbs of water heated to 32.degree. C. This provided a weight ratio of water to flakes of 10:1. The flakes were separated from the extract and re-extracted with 600 lbs of water heated to 32.degree. C. and having sufficient calcium hydroxide added to adjust the pH to 9.7. This second extraction step provided a weight ratio of water to flakes of 6:1. The flakes were removed by centrifugation, and the first and second extracts were combined and adjusted to a pH of 4.5 with hydrochloric acid to precipitate a protein curd. The acid precipitated curd was separated from the extract by centrifugation, leaving aqueous whey (discarded), and then was washed with water in a weight amount of seven times that of the starting flake material to provide an isoelectric protein isolate.

[0261] To produce the SUPRO.RTM. 670-type High Oleic protein material, water was added to the isoelectric soy protein material and the pH was adjusted to between 7.3 and 7.7 with an aqueous solution of sodium hydroxide to produce a neutralized soy protein slurry and then heated by injecting pressurized steam into the slurry, hereafter referred to as "jet-cooking." The neutral soy protein slurry was introduced into a jet-cooker feed tank where it was kept in suspension with a mixer that agitated the slurry. The slurry was directed from the feed tank to a pump that forced the slurry through a reactor tube. Steam was injected into the slurry under pressure as the slurry entered the reactor tube, instantly heating the slurry to the desired temperature. The temperature was controlled by adjusting the pressure of the injected steam. The heat treatment was about 9 seconds at about 130.degree. C. The heated neutral slurry was then cooled by flash vaporization, which vaporized a substantial portion of water from the hot neutral protein slurry, instantly cooling the neutral protein material to about 61.degree. C. Bromelain enzyme was added to the cooled protein slurry and allowed to react for a time sufficient to enzyme hydrolyze the protein to a TNBS value of about 50. The enzyme treated slurry was then heat treated by jet-cooking to inactivate the bromelain enzyme. The enzyme treated slurry was cooked in the jet-cooker for about 9 seconds at about 152.degree. C. The heated neutral slurry was then cooled by flash vaporization, which vaporized a substantial portion of water from the hot neutral protein slurry, instantly cooling the neutral protein material to about 82.degree. C.

[0262] The cooled neutral protein slurry was then homogenized and transferred to a spray dryer wherein most of the moisture was evaporated by the addition of heat to achieve the final SUPRO.RTM. 670-type soy protein isolate.

Example 19

Gel Strength Measurements of High Oleic Protein Soy Protein Isolates (Small Scale Production Platform)

[0263] The effect of high oleic protein isolates (essentially prepared as described in Example 10) on gel strength of refrigerated and pasteurized gels compared to isolates from commodity or low linolenic (low lin) acid soybeans were analyzed. The fatty acid composition of the low linolenic acid soybeans used herein has been dislosed in Table 2 of U.S. Pat. No. 5,981,781, issued Nov. 9, 1999). Oleic acid levels in the low lin lines are similar to the levels found in commodity soybeans, whereas linolenic acid levels are about 3 fold lower.

Low lin samples were used for comparison to high oleic samples in addition to isolates from commodity soybeans. Gels were prepared by mixing 75 mL ddH2O and 15 g of protein isolate in a Waring blender on a mix setting of #2 for 30 seconds (initial hydration). The mixer was stopped and any residual dry protein was scraped from the bowl surface.

[0264] In some cases, gels were prepared by adding 0.84 g NaCl at this point and mixing was resumed for a total of 3 minutes with additional scraping every 30 seconds. Following preparation, gels were packed into 5 mL glass vials using a disposable cartridge mini gun dispenser. Care was taken to eliminate any residual air bubbles. Vials were sealed with tightly crimped septum and cap. Sealed vials were either placed immediately in the refrigerator and stored for 16-24 hours (refrigerated gel) or incubated in an 80.degree. C. bath for 30 minutes, cooled for 30 minutes in a 25.degree. C. water bath prior to refrigeration for 16-24 hrs (pasteurized gel). Gel strength was measured either on a texture Analyzer (TAXT.2i, Stable Micro Systems, UK) or an AR-1000 Rheometer (TA Instruments). When gel strength was measured on the texture Analyzer, gels were removed from the refrigerator and warmed in a 25.degree. C. Decapped sample vials were centered on the loading platform and a 3 mm diameter stainless cylinder punch probe was used for measurement. Gels were penetrated twice in the center of the vial to a depth of 10 mm and the data recorded using the instrument manufacturer's software. The area under the positive portion of the curve was integrated and recorded (labeled area). Gel preparation and measurements were replicated on a second day and the data averaged and recorded.

[0265] The results are shown in Table 4. The average gel strength and standard deviation of the high oleic soybean isolates compared to non-high oleic soybean isolates was 168.+-.45 g*s and 346.+-.59 g*s, respectively. The reduction in gel strength of high oleic compared to non-high oleic soybean isolates ranged from 25%-70% (calculated from the averages).

TABLE-US-00004 TABLE 4 Gel strength of High Oleic isolates compared to control soybean isolates Commercial Gel texture 1:5 2% Inventory ID Trait.sup.1 protein type.sup.2 NaCl Past. Area, g*s PPI002385 High Oleic v.1 Supro .RTM. 500E 127 PPI002391 Commodity Supro .RTM. 500E 460 PPI002419 High Oleic v.1 Supro .RTM. 500E 140 PPI002581 High Oleic v.2 Supro .RTM. 760 173 PPI002582 Commodity Supro .RTM. 760 338 PPI002583 High Oleic v.1 Supro .RTM. 760 106 PPI002584 Low Lin Supro .RTM. 760 318 PPI002588 Low Lin Supro .RTM. 760 315 PPI002589 High Oleic v.2 Supro .RTM. 760 248 PPI002590 Commodity Supro .RTM. 760 350 PPI002599 High Oleic v.2 Supro .RTM. 760 194 PPI002600 High Oleic v.2/ Supro .RTM. 760 146 High Stearic PPI002601 High Oleic v.2 Supro .RTM. 760 162 PPI002602 High Oleic v.2 Supro .RTM. 760 195 PPI006508 Commodity Supro .RTM. 760 294 .sup.1High Oleic, High Oleic v.1 (version 1) and High Oleic v.2 (version 2) soybean protein isolates were prepared as described in Examples 3, 5, and 8. Commodity and Low Lin (see Table 8) soybean isolates were used as controls and are referred to as "commodity" lines for the purpose of this invention. Resulting numbers for gel strength were rounded up or down after the decimal point. .sup.2the commercial name refers to the specific process parameters by which the isolates were made.

Example 20

Hunter Color Determination High Oleic Soybean (Protein) Products (Small Scale Production Platform)

[0266] Color measurements were made on 5% protein isolate slurries (essentially prepared as described in Example 10) on a Hunter Colorflex 45/0 LAV instrument with an instrument setting of D65/10. A custom ring provided by the manufacturer for small volume measurements was used to reduce the amount of sample necessary for analysis by placement within the sample cup. Either 14 mL (for 10 mm ring) or 8 mL (for 5 mm ring) of the 5% isolate slurry was dispensed by pipette into the center of the ring reaching a fluid level just above the top of the ring. The sample cup was placed on the instrument and topped with the white or black disk when prompted by the software provided by the instrument manufacturer. Data for L value and Difference from White were calculated by the software and recorded. The L, a, and b scale values obtained for the samples are reported as the sample color. Whiteness Index is calculated from the L and b scale values using the following:

Whiteness Index=L-3b

[0267] The Color L Value, Color difference from white and the Whiteness index of High Oleic, Low Lin and Commodity soybean samples are listed in Table 5. The values were measured in 5% protein slurries. High oleic samples have higher L values, a lower difference from white value and increased whiteness indices. The average whiteness index and standard deviation of the high oleic soybean samples was 45.+-.4.4 and that of non-high oleic soybean samples 37.+-.4.9. An increase ranging from 3%-35% (calculated from the averages) in the whiteness index in high oleic samples compared to non-high oleic samples was observed.

TABLE-US-00005 TABLE 5 Color Whiteness index Commercial Difference (defined by Solae Inventory ID Trait.sup.1 protein type.sup.2 L value from White as L-3b) PPI002385 High Oleic Supro .RTM. 500E 74 27 51 PPI002391 Commodity Supro .RTM. 500E 56 45 28 PPI002419 High Oleic Supro .RTM. 500E 72 29 47 PPI002581 High Oleic Supro .RTM. 760 71 30 44 v.2 PPI002582 Commodity Supro .RTM. 760 64 38 33 PPI002583 High Oleic Supro .RTM. 760 68 34 36 v.1 PPI002584 Low Lin Supro .RTM. 760 65 36 38 PPI002588 Low Lin Supro .RTM. 760 65 36 41 PPI002589 High Oleic Supro .RTM. 760 67 34 42 v.2 PPI002590 Commodity Supro .RTM. S760 65 35 43 PPI002599 High Oleic Supro .RTM. S760 70 31 45 v.2 PI002600 High Oleic Supro .RTM.760 73 29 44 v.2/High Stearic PPI002601 High Oleic Supro .RTM. 760 73 28 50 v.2 PPI002602 High Oleic Supro .RTM. 760 71 30 45 v.2 PPI006492 Commodity Supro .RTM. 760 62 39 36 PPI006493 Low Lin Supro .RTM. 760 62 39 36 PPI006495 High Oleic Supro .RTM. 760 70 31 46 v.2 PPI006508 Commodity Supro .RTM. 760 67 34 41

Example 21

Pasteurizer Feed Viscosity Measurements (Small Scale Production Platform)

[0268] A small sample of pasteurizer feed was collected during the preparation of protein isolates (essentially prepared as described in Example 10) following adjustment of the solids concentration and pH. To prepare a sample for viscosity measurements, the sample was loaded onto the platform of an AR-1000 Rheometer (TA Instruments) with a disposable pipette and the head lowered to 1500 mm. Excess sample was cleaned from around the edge of the geometry and the cover placed over the geometry in preparation for measurement. The viscosity was measured 60 minutes post pasteurizer feed preparation using a 40 mm flat plate geometry at a gap setting of 1000 .mu.m. Viscosity (measured in centipoises) was recorded and analyzed using the Rheology Advantage Data Analysis software supplied by the instrument manufacturer.

High Oleic samples have lower Pasteurizer feed Viscosity compared to Low Lin or commodity samples (Table 6).

[0269] The average viscosity and standard deviation of the high oleic soybean samples compared to non-high oleic soybean isolates were 110.+-.57.8 cp and 449.+-.125 cp, respectively, with a % reduction (calculated from the averages) in viscosity ranging from around 9% to 52% for high oleic samples compared to non-high oleic samples.

TABLE-US-00006 TABLE 6 Viscosity Measurements of High Oleic Soybean Isolates Pasteurizer Feed Commercial Viscosity-AR1000- Inventory ID Trait.sup.1 protein type.sup.2 Viscosity at 30/s PPI002385 High Oleic Supro .RTM. 500E 135 PPI002391 Commodity Supro .RTM. 500E 566 PPI002419 High Oleic Supro .RTM. 500E 24 PPI002588 Low Lin Supro .RTM. 760 465 PPI002589 High Oleic Supro .RTM. 760 155 v.2 PPI002590 Commodity Supro .RTM. 760 317 PPI002601 High Oleic Supro .RTM. 760 79 v.2 PPI002602 High Oleic Supro .RTM. 760 158 v.2

Example 22

Improvement of Drying Efficiency by Using High Oleic Soybeans

[0270] High Oleic protein products were fed to a pasteurizer or a dryer at higher feed solids (above 14%) compared to commodity soy protein products (Table 7 & Table 8 in Example 23). This can be explained by the reduced viscosity of high oleic soy protein products. When protein products are fed to a pasteurizer or a dryer at increased feed solids, less water has to be removed in every pound fed to the dryer resulting in decreased energy costs, and more solids can be dried per hour resulting in better capital utilization as well as higher production quantities.

TABLE-US-00007 TABLE 7 Measured solid content of slurry to the Spray dryer for High Oleic vs Commodity beans Slurry Solid concentration content of measured Dryer feed Defatted flake Commercial type by CEM by CEM Commodity Supro .RTM. 760-type 13.43 11.99 Commodity Supro .RTM. 760-type 13.28 11.84 Commodity Supro .RTM. 670-type 12.22 9.69 Commodity Supro .RTM. 670-type 12.01 10.38 High Oleic Supro .RTM. 760-type 13.49 11.77 High Oleic Supro .RTM. 760-type 14.01 12.28 High Oleic Supro .RTM. 760-type 16.56 14.62 High Oleic Supro .RTM. 760-type 17.12 14.89 High Oleic Supro .RTM. 760-type 19.40 15.54 High Oleic Supro .RTM. 760-type 18.89 16.09 High Oleic Supro .RTM. 670-type 13.41 10.27 High Oleic Supro .RTM. 670-type 13.55 11.38 High Oleic Supro .RTM. 670-type 17.02 14.18 High Oleic Supro .RTM. 670-type 17.02 15.31 High Oleic Supro .RTM. 670-type 18.34 15.19 High Oleic Supro .RTM. 670-type 17.51 16.18

Example 23

Gel Strength Measurement of High Oleic Soy Protein Products

[0271] High Oleic soy protein products have a gel strength comparable to the gel strength of commodity soy protein products when fed at no less than 14% feed solids to a dryer.

[0272] Gel strength was measured on the AR-1000 Rheometer, a sample of the gel was placed on the rheometer platform using a metal spatula and the head lowered to 1500 .mu.m. Excess gel was trimmed from the edge of the geometry and the cover placed on top. A 40 mm cross-hatched geometry a to gap of 1400 .mu.m was used for measurement in an oscillatory mode controlled by the instrument software. The G' (labeled gel elasticity, expressed in units of Pascals [Pa]), from 2 replicates per sample was recorded (Table 8).

TABLE-US-00008 TABLE 8 Measured Slurry Solid Concentration and % Protein in the Final Product of High Oleic Soybeans compared to Commodity Soybeans Defatted Commercial Slurry concentration Prod. % Protein by Average of Average of Sample flake protein measured by oven Comb. Leco (as Refrigerated Pasteurized No. source type (%) is) N*6.25 Gel Elasticity Gel Elasticity a2122 Commodity Supro .RTM. 13.1 91.67 1129 3204 500E type b2123 Commodity Supro .RTM. 13.2 91.88 698 3340 500E type c2121 Commodity Supro .RTM. 13.6 91.07 972 2897 500E type d2131 Commodity Supro .RTM. 13.7 92.21 700 3075 500E type e2124 HO Supro .RTM. 12.6 91.98 26 591 500E type f2137 HO Supro .RTM. 15.8 92.78 68 697 500E type g2136 HO Supro .RTM. 16.1 92.71 64 649 500E type h2128 HO Supro .RTM. 19 92 172 1698 500E type i2135 HO Supro .RTM. 20.5 92.32 288 2243 500E type i2134 HO Supro .RTM. 20.9 93.24 269 1982 500E type k2133 HO Supro .RTM. 24.7 91.87 664 2077 500E type l2138 HO Supro .RTM. 24.8 91.08 637 1836 500E type

Example 24

Residual Fatty Acid Analysis by Acid Methanolysis

[0273] Triplicate samples (approximately 100 mg) were weighed, to a precision of 0.1 mg, into 13.times.100 mm screw capped (PTFE liners) tubes. After addition of C17:0 triacylglycerol internal standard (10 .mu.l, 5% W:V stock in toluene), 1 ml of fresh methanolysis solution (5% sulfuric acid in anhydrous methanol) was added to each tube. The tubes were capped, vortex mixed and heated at 80.degree. C. for 30 min, with vortex mixing every 10 minutes. The samples were cooled to room temperature and 1 ml of saline solution (25% sodium chloride in water), followed by 1 ml heptane, was added to each tube. After vortex mixing, the phases were separated by centrifugation (3000.times.g for 10 min) and the upper, organic phases, were transferred to GC sample vials. Fatty acid analysis was performed on an Agilent 6890 with FID detector. The GC was fitted with an OmegaWax-320, 30 m.times.0.32 mm.times.0.25 um column (Supelco, Bellefonte, Pa.). The carrier gas was hydrogen (28 cm/sec linear velocity) and the following temperature profile was used; 220.degree. C. for 2.6 min, ramp at 10.degree. C. to 240.degree. C., hold for 1.4 min. Peak areas of the individual fatty acids were integrated, individual fatty acids were quantified relative to the C17 internal standard and fatty acid compositions were estimated based on these values. The assumption was made that the detector response for each fatty acid was the same (Morrison et al. (1980) Methods for the quantitative analysis of lipids in cereal grains and similar tissues. Journal of Science Food and Agriculture 31: 329-340).

[0274] Using the above-described technique, the fatty acid profile of residual fatty acids associated with hexane-extracted soy white flake flours and soy protein isolates manufactured from them was determined for commodity soybeans and two genetically altered soybean varieties, high oleic acid soybeans and low linolenic acid soybeans. The results are shown in Tables 9. Although it is recognized that other fatty acids are present in soybean oil and the residual lipid in soy products, they are only present at trace levels (<3% of total). For the sake of comparison in this patent we have restricted our analysis to the most abundant fatty acids i.e., palmitic (16:0), stearic (18:0), oleic (18:1), linoleic (18:2) and linolenic (18:3) acids.

[0275] The residual fatty acids associated with the hexane-defatted white flake flour and soy protein isolate is principally in the form of phospholipid, and therefore derived from membrane lipids, while the hexane-extracted soy oil is principally composed of storage triglycerides. Prior to this work it was not known how closely the residual fatty acid profile would be related to the fatty acid profile of hexane-extracted soy oil. From the data shown in Table 9 it can be seen that the level of palmitic acid increases in the residual fatty acids present in soy white flake flour and soy protein isolate compared to hexane-extracted soy oil in the three genetically different soybean varieties tested. In contrast, the level of oleic acid decreases in the residual fatty acids compared to hexane-extracted soy oil significantly in the commodity and low linolenic acid soybeans, but only marginally in the high oleic soybeans. The polyunsaturated fatty acids, linoleic and linolenic, are at similar levels in the residual fatty acids and hexane-extracted soy oil from the three genetically different soybean varieties.

[0276] The residual fatty acid content in soy white flake flour and soy protein isolate from low linolenic acid soybeans is lower in oxidatively unstable linolenic acid than that of commodity soy protein products, indicating that soy protein products produced from low linolenic acid soybeans are less likely to generate off-flavor compounds. Similarly, the residual fatty acid content in soy white flake flour and soy protein isolate from high oleic acid soybeans is lower in both of the polyunsaturated fatty acids, linoleic and linolenic, than that of commodity soy protein products, indicating that soy protein products produced from high oleic acid soybeans are less likely to generate off-flavor compounds.

TABLE-US-00009 TABLE 9 Fatty acid profiles of soy oils, of residual fatty acids in flours produced from hexane-defatted soy white flake, and of soy protein isolates 16:0 18:0 18:1 18:2 18:3 % Total poly- Sample ID % % % % % unsaturates Commodity Soy 8-13 2-6 18-27 51-59 6-10 57-69 Oil.sup.1 High Oleic Soy Oil 6-7 4-5 79-86 2-4 2-5 4-9 Low Linolenic Soy 10 5 29 53 3 62 Oil.sup.4 High Oleic/High 12 22 60 3 3 6 Saturate Soy Oil.sup.5 High Oleic/High 6 19 62 6 6 12 Stearic Soy Oil Commodity Soy 17-27 5-7 11 49-58 7-9 56-67 WFF.sup.2 Residual Fatty Acids High Oleic Soy 9-10 3-4 78-82 2-4 3-5 5-9 WFF.sup.2 Residual Fatty Acids Low Linolenic Soy 24 7 10 57 3 60 WFF.sup.2 Residual Fatty Acids Commodity Soy 18-24 5-7 14-15 45-55 5-7 50-62 SPI.sup.3 Residual Fatty Acids High Oleic Soy 8-10 3 80-83 2-3 3-4 5-7 SPI.sup.3 Residual Fatty Acids Low Linolenic Soy 26 6 15 52 2 54 SPI.sup.3 Residual Fatty Acids For this table fatty acid % relates the individual fatty acid to the sum of the five major fatty acids indicated. Other fatty acid types that are sometimes present and represent less than 3% of the total fatty acids are not considered for purposes of comparison. .sup.1Value ranges for the five major fatty acids in commodity soy oil are taken from "The Lipid Handbook" 2.sup.nd ed., (1994) Gunstone, F. D., Harwood, J. L., Padley, F. B., Chapman & Hall. .sup.2WFF = White flake flour from hexane-extracted soybeans .sup.3SPI = Soy protein isolate produced from white flake flour .sup.4Table X U.S. Pat. No. 5,710,369 .sup.5Table 9 U.S. Pat. No. 6,426,448 16:0 = palmitic acid, 18:0 = stearic acid, 18:1 = oleic acid, 18:2 = linoleic acid, 18:3 = linolenic acid

Example 25

Fatty Acid Analysis of High Oleic and Commodity Soybean Isolates

[0277] Isolates from Supro.RTM.760 type high oleic, Supo.RTM.760 type ver. 2 and commodity soybeans were prepared as described in Example 13.

[0278] Fatty acid analysis of the isolates was performed as described below and the results are shown in Table 10.

[0279] The relative amounts of the fatty acids of isolated soy protein was determined as follows. The isolated soy protein was extracted by the acid hydrolysis fat method (AOAC 922.06). Extracted lipid was saponified with alcoholic sodium hydroxide. The fatty acids was esterified in methanol, with boron trifluoride as a catalyst, taken up in heptane, and injected on an Agilent 5890 Gas Chromatograph equipped with a flame ionization detector and cool on-column injector. Fatty acid methyl esters were separated on a Supelco SP-2560 column (100 m.times.0.25 mm ID). The column oven temperature was set to 140.degree. C. for 5 minutes, then heated at 4.degree. C. per minute to a maximum temperature of 240.degree. C. and held at that temperature to the end of the analysis. The percent of individual fatty acid methyl esters were calculated from a set of standards containing known concentrations of prepared methyl esters of selected fatty acids.

TABLE-US-00010 TABLE 10 Fatty acid analysis of HO Supro .RTM.760 type and Commodity Supro .RTM.760 type Isolates HO Supro .RTM. Commodity Supro .RTM. Fatty Acid (FA) Analysis 760 type 760 type Fat Total (%) 4.03 2.07 Saturated FA 0.59 0.82 Monounsaturated FA 2.89 0.44 Trans FA <0.04 <0.04 Fatty Acid Profile (%) Palmitic 9.99 31.1 Stearic 3.44 7.61 Oleic 73.1 19.5 Vaccenic 1.56 2.19 Linoleic 3.17 32.0 Linolenic 3.59 2.69 Others 5.15 4.91

Example 26

Viscosity Measurements of Soy Protein Slurries Prepared from Isolates Produced Using Large Scale Production Platform

[0280] Viscosity measurements were made using a Brookfield Viscometer, Model DV-II+.

[0281] Samples were prepared by weighing out a designated amount of protein (.+-.0.1 g) into a plastic cup for 5 and 10% protein slurry.

[0282] Into a 250 mL graduated cylinder, a designated amount of deionized water of 26.degree..+-.1.degree. C. was measured. The water was poured into a glass pint blender jar and the protein sample was carefully added. The jar was immediately caped with the blade assembly and the sample mix was vigorously shaken for 20 seconds to disperse the protein and keep it from adhering to the sides of the jar. Subsequently the sample was blended for 1 minute using the lowest speed of the blender. Then the protein slurry was added to a 600 mL beaker and three drops of antifoam were added to the slurry and the mixture was swirled. The beaker was covered and left standing for 30 minutes, then swirled to dissipate and remove any remaining foam.

[0283] The Brookfield Viscometer was set up (according to the manufacturer's instructions), and viscosity of the sample was measured. Viscosity was measured in centipoises (cps). The Brookfield spindle number was 1, rotational speed was at 100 rpm and temperature at which the data was recorded was 22.degree. C.

[0284] As can be seen in Table 11, viscosity measured in cps for 5% and 10% dispersion of soy protein from High Oleic protein samples was substantially reduced compared to the respective sample from commodity soybean (a 83% reduction in 5% slurries and 87% reduction in 10% slurries).

TABLE-US-00011 TABLE 11 Brookfield Viscosity measurements of High Oleic and commodity soybean Supro .RTM. 760 - 5% and 10% protein slurries Sample % protein slurry Viscosity (cps) HOSupro .RTM. 760 5 8 Commodity Supro .RTM. 760 5 47 HOSupro .RTM. 760 10 82 Commodity Supro .RTM. 760 10 630

Example 27

Viscosity Measurements of Soy Protein Slurries Prepared from Isolates Produced Using Large Scale Production Platform

[0285] For rheological evaluation, protein isolates were hydrated by placing 90 g DI water into an 8-ounce plastic blender jar, followed by addition of 10 g isolate powder to the surface of the water. The mixture was blended with an Oster blender using the "blend" setting for 90 seconds. After this time, the mixture was decanted into a 16-ounce plastic cup. The cup was capped with a plastic lid, and the slurry was allowed to stand for about 4 hours at 22.degree. C. to permit a major portion of the foam atop the fluid to dissipate prior to the rheological measurements.

[0286] Rheological measurements were performed in duplicate on a combination of Anton Paar MCR-300 and MCR-301 rheometers. Each rheometer was equipped with a concentric cylinder geometry (Anton Paar CC27) having an active length of 119.2 mm, a position length of 72.5 mm, and a gap length of 40 mm. Temperature control was achieved by circulating 22.degree. C. water from controlled-temperature baths to a Peltier sample heater that controlled the temperature of the measuring cell. All measurements were carried out at 25.+-.0.05.degree. C. Viscosity curves for each sample were obtained via the following 4-step procedure: (1) A 19 mL sample was loaded into the concentric cylinder cup and pre-sheared for 30 s at a shear rate of 10 1/s to erase sample loading history. (2) Immediately after the pre-shear step, the sample was allowed to equilibrate at 25.degree. C. for 10 minutes. (3) The sample was then subjected to a 1-100 1/s shear rate ramp during which 20 logarithmically-spaced data points were recorded at an interval of 30 s per point. (4) The sample was then immediately exposed to a downward shear rate ramp which had the same characteristics as the upward ramp, but was applied in the opposite direction (100-1 1/s). The resulting viscosity versus shear rate curves were fit to a 2.sup.nd log polynomial model: viscosity=A (shear rate) [b+c In (shear rate)], where A, b, and c are fitting constants. Shear stress versus shear rate curves were also recorded during these measurements and were fitted to a Herschel-Bulkley power law model: (shear stress)=K (shear rate) n, where K and n are the Herschel-Bulkley consistency and flow indices, respectively. The shear stress hysteresis area (HA) bounded by the upward and downward shear rate ramps was also recorded during each measurement.

[0287] The rheological characteristics of high oleic and commodity SUPRO.RTM. ISP products resulting from these measurements are compared in Table 10-A. Mean values of A, K, n (from the upward shear rate ramp only) and hysteresis area are reported in the table. Mean coefficients of variation for each parameter were 2.3, 1.5, 0.4, and 7.4, respectively. Significant rheological differences were observed between the commodity and high oleic variants of SUPRO.RTM. 760, SUPRO.RTM. 1610, and SUPRO.RTM. 651 ISP products. Reductions in the values of A, K, and hysteresis area ranged from 67-90%, 41-86%, and 45-90%, respectively for the high oleic samples versus their commodity analogs. The SUPRO.RTM. 760 and SUPRO.RTM. 651 high oleic ISP samples also exhibited larger flow indices--indicative of more Newtonian behavior--versus their commodity variants. In contrast, virtually no rheological differences were observed between the high oleic and commodity variants of the SUPRO.RTM. 670 ISP product.

TABLE-US-00012 TABLE 12 Rheological comparison of High Oleic and commodity SUPRO .RTM. type ISP products - 10 wt % aqueous dispersions at 25.degree. C. Product A [mPa s] K [mPa] n HA [Pa/s] SUPRO .RTM. 760 Type Commodity 6978.7 5032.3 0.473 175.00 High Oleic 2293.3 2278.4 0.548 96.28 SUPRO .RTM. 1610 Type Commodity 7680.9 2811.7 0.564 186.20 High Oleic 1712.3 1667.4 0.492 85.48 SUPRO .RTM. 651 Type Commodity 872.8 637.9 0.658 51.50 High Oleic 91.1 89.8 0.817 5.35 SUPRO .RTM. 670 Type Commodity 10.8 11.3 0.946 0.05 High Oleic 12.0 12.4 0.945 0.00

Example 28

Hunter Color Determination High Oleic Soybean (Protein) Products (Large Scale Production Platform)

[0288] Color measurements using the Hunter colorimeter were made on high oleic protein and commodity protein powders and 5% aqueous slurries. Two units of L value differences can be detected and one unit of Whiteness index differences can be detected. The whiteness index was increased by 11% in HO Powder compared to commodity powder and 34% in HO slurries compared to commodity slurries. The data are shown in Tables 13 and 14.

[0289] Whiteness index measurements of a 5% by weight solids sample of the suspension for HO and commodity isolates made were determined using a HunterLab Labscan XE colorimeter manufactured by Hunter Associates Laboratory (HunterLab, Reston, Va.). For the whiteness index measurement, protein samples were dispersed on a 5% w/w basis: (5.25 g) is added to deionized water (100 mL). The results obtained using the Hunter Colorimeter are reported in units of L, a, and b. Whiteness Index is calculated from the L and b scale values using the following:

Whiteness Index=L-3b.

TABLE-US-00013 TABLE 13 Hunter Color Determination of High Oleic and Commodity Soybean Samples Whiteness Sample Trait L value index Supro .RTM. 760 High Oleic 87.9 58.0 powder Supro .RTM.760 Commodity 86.3 51.8 powder Supro .RTM.760 High Oleic 69.9 47.5 slurry Supro .RTM.760 Commodity 68.2 31.2 slurry

TABLE-US-00014 TABLE 14 Hunter Color Determination of High Oleic and Commodity Soybean Samples Whiteness Sample Trait L value index Supro .RTM. 1610 Commodity 82.78 40.6 Type, Powder Supro .RTM. 1610 High Oleic 84.34 44.38 Type, Powder Supro .RTM. 1610 Commodity 48.01 25.81 Type, Slurry Supro .RTM. 1610 High Oleic 51.94 28.09 Type, Slurry Supro .RTM. 651 Commodity 84.07 39.52 Type, Powder Supro .RTM. 651 High Oleic 86.62 47.41 Type, Powder Supro .RTM. 651 Commodity 60.36 24.9 Type, Slurry Supro .RTM. 651 High Oleic 63.27 32.43 Type, Slurry Supro .RTM. 670 Commodity 83.26 40.15 Type, Powder Supro .RTM. 670 High Oleic 85.5 48.48 Type, Powder Supro .RTM. 670 Commodity 58.99 29.95 Type, Slurry Supro .RTM. 670 High Oleic 60.09 38.52 Type, Slurry Supro .RTM. 760 Commodity 83.7 44.64 Type, Powder Supro .RTM. 760 High Oleic 85.7 49.2 Type, Powder Supro .RTM. 760 Commodity 48.81 29.58 Type, Slurry Supro .RTM. 760 High Oleic 55.45 37.54 Type, Slurry

Example 29

Preparation of Plain Flavored Soymilk

[0290] About 20 pounds of dry, whole soybeans were soaked in an excess (40 pounds or more) of cold tap water, and then allowed to sit quiescently overnight. The excess water was then drained of and discarded. The 40 pounds of rehydrated soybeans were ground through a mill or grinder. A sufficient amount of water was continuously added during the grinding to keep the slurry moving through the mill. Sufficient water to bring the total slurry weight to up to approximately 180 pounds was then added. The slurry was next transferred to a pressure cooker and the temperature rose, through steam injection, to 116.degree. C., and the temperature was held constant for approximately 40 seconds. The slurry or soymilk was vented out of the pressure cooker and strained through a coarse mesh cloth. The soy residue (okara) was pressed in the bag to remove the trapped soymilk and the okara was then discarded. The resulting soymilk was strained through a fine mesh cloth and then into a container. This procedure yielded approximately 200 pounds of 93.3.degree. C. soymilk. Lecithin (93 g), corn oil (533 g) and yeast flavor (180 g) were added and the mixture is agitated using a Tekmar High Speed Shear Mixer for 30 seconds.

Example 30

Preparation of Flavored Soymilk

[0291] Soy milk beverages, including the ingredients as set forth in the table below, was made from the product described above (example plain flavored soymilk) and a soy protein isolate (Supro.RTM. 760).

[0292] 100% of water was heated to 65.6.degree. C. and maintained at 65.6.degree. C. with agitation until all ingredients were added. The protein product was added with agitation and mixed until dissolved. Sucrose, carboxymethylcellulose and carrageenan were dry blended and added to the protein slurry and mixed until dissolved. Calcium carbonate and sodium chloride were added and dispersed. The soybean oil was then added followed by flavors and vitamin premix. The pH of the system was adjusted between 6.8 and 7.0 using HCl or NaOH as needed. The products were then processed in an ultra high temperature short time processor at 143.degree. C. for 10 seconds. Then the products were homogenized in a 2 stage homogenizer at 2000 and 500 psi, cooled and filled into clean bottles, and stored in a refrigerator. Whiteness Index and viscosity of samples are shown in Table 15. The whiteness index and viscosity of HO flavored soymilk compared to flavored soymilk from commodity soybeans were increased by 22% and reduced by 40%, respectively.

TABLE-US-00015 TABLE 15 Whiteness Viscosity Sample Trait index (cps) Supro .RTM.760 High Oleic 27.67 6.25 Flavored soymilk Supro .RTM.760 Commodity 21.52 10.4 Flavored soymilk

Example 31

Plain Soymilk Physical Characteristics

[0293] Plain soymilk from high oleic and commodity soybean was prepared as described in Example 30. The whiteness index and viscosity of the samples are shown in Table 16. The viscosity of HO soymilk was reduced by 17% compared to commodity soymilk. The Whiteness Index of HO soymilk was increased by 7.5% compared to soymilk prepared from commodity soybeans.

TABLE-US-00016 TABLE 16 Whiteness Viscosity Sample Trait index (cps) Supro .RTM. 760 High Oleic 55.27 3.45 plain soymilk Supro .RTM. 760 Commodity 51.14 4.15 plain soymilk

Example 32

Solid Phase MicroExtraction (SPME) GC MS Method for Soy Volatile Analysis

[0294] Samples for the analysis of soy volatile compounds using the SPME GC MS methods are prepared by weighing out 2.5.+-.0.005 g of the sample to be analyzed into a weigh boat. Then 47.5.+-.0.1 g of reverse-osmosis (e.g., Mili-Q or Labcono) water are measured into a 250 mL Waring blender cup. The blender is started at minimum speed and the weighed-out sample is sprinkled into the water over approximately 10 seconds. The sample and water are blended into a slurry using minimal speed to keep foaming to a minimum. Blending time should be enough to achieve good dispersion of the sample and should be around 30 seconds and not exceed 60 seconds. This should be kept consistent for each sample matrix. If foam develops, it should be scooped off with a spoon and manually stirred back into the sample mix.

[0295] In order to suspend the slurry and to make it as homogenous as possible it is briefly stirred with a spoon or scoop. Then 30 g of the slurry are quickly transferred from the blender cup into a tared SPME vial (50 mL serum bottle: Supelco p/n 33108-u) containing 11.1 g NaCl (Omnipur grade, EMD Chemicals).

[0296] Of the 49.2 ppm internal standard stock solution of 4-heptanone, 100 .mu.L are pipetted into the SPME vial to yield 164 ppb internal standard concentration upon mixing. A 1'' ( 1/16'' diameter) Teflon stir bar is dropped into the vial and the vial is sealed with crimp-top septum cap (Supelco) fitted with a Natural Teflon/Blue Silicone septum (Microanalytical Supplies) to ensure a good airtight seal. The bottle is then placed on the center of a stirplate and stirred for 5 min at 300 rpm to allow thorough mixing and equilibration of the headspace.

[0297] Sample extraction is performed as follows. The SPME fiber is preconditioned as recommended by the manufacturer's manual (Supelco) for 30 min at 250.degree. C. with minimal carrier gas flow if used for the first time. Re-conditioning of the fiber is done by inserting it into the rear injection port at 280.degree. C. in between runs for a minimum of 30 min. Once the headspace is equilibrated, the sheathed SPME fiber is inserted through the septum. It has to be ensured that neither sheath nor fiber touches or immerses into the liquid.

[0298] Then the SPME fiber has to be extended out of its sheath, and exposed to the headspace for 30 min. The height of the fiber should be adjusted such that the end is approximately 1/4'' over the surface of the liquid. Subsequently the SPME fiber is retracted into its sheath and withdrawn from the septum. The fiber containing the volatiles should be injected as soon as possible for analysis. Analysis is carried out on an Agilent 6890N GC with a 7973 MSD detector and Agilent ChemStation software. The sample is injected with the sheathed SPME fiber through the injector septum, then rapidly unsheathing the fiber into the injector body. Separation begins when GC is started. The SPME should be left unsheathed in the injector for 1.5 min, after which it is removed and re-conditioned and retracted back into its sheath.

[0299] The data are analyzed using the Agilent ChemStation Software and peak areas were calculated by manual integration The calculated peak areas for each target volatile were converted to ppb by the following formula: Concentration of volatile in slurry (.mu.g/kg slurry)=164.times.target peak area/int.std.peak area

Example 33

Volatile Analysis of Soy Isolates

[0300] Sample preparation and analysis was performed as described in Example 32, and the concentration of volatiles in the slurry.sup.1 are shown in Table 17.

[0301] As can be seen from Table 17 (hexanal levels in high oleic samples are substantially lower compared to the hexanal levels in the respective samples form commodity soybean. It is believed that lower hexanal levels correspond to improved flavor of soybean protein products.

TABLE-US-00017 TABLE 17 Protein Product High Oleic Commodity Commodity High Oleic Commodity High Oleic SUPRO .RTM. SUPRO .RTM. SUPRO .RTM. SUPRO .RTM. Alpha .TM. Alpha .TM. Volatiles 760 type 760 type 670 type 670 type 5800 type 5800 type Pentenal 2.7.sup.1 11.8 3.9 ND 2.5 ND Hexanal 10.6 171 35.9 3.6 19.6 1.7 2-Heptanone 1.4 26.5 12.4 1.6 8.0 0.34 Heptanal 1.1 2.60 0.57 0.25 0.30 0.45 1-Octen-3-ol 0.25 0.68 0.19 ND 0.13 ND 2-Octanone 0.11 1.5 0.54 0.12 0.27 ND 2-Pentylfuran.sup.2 0.90 59.7 15.7 1.5 2.52 0.12 3-Octen-2-one .sup. ND.sup.2 0.60 0.61 ND ND ND 2-Nonanone 0.93 1.2 0.96 0.96 0.15 0.11 Nonanal 2.3 2.4 0.64 0.65 0.39 0.46 Decanal ND 0.52 ND 0.27 0.08 0.22 .sup.1All concentrations are expressed as .mu.g volatile/kg 5% slurry relative to the 4-heptanone internal std. which was present at 164 .mu.g/kg 5% slurry. .sup.2ND = not detected

Sequence CWU 1

1

2617993DNAartificial sequenceRecombinant DNA Fragment PHP21676A 1cgcgccaagc ttggatccgc gccaagcttg gatcctagaa ctagaaacgt gatgccactt 60gttattgaag tcgattacag catctattct gttttactat ttataacttt gccatttctg 120acttttgaaa actatctctg gatttcggta tcgctttgtg aagatcgagc aaaagagacg 180ttttgtggac gcaatggtcc aaatccgttc tacatgaaca aattggtcac aatttccact 240aaaagtaaat aaatggcaag ttaaaaaagg aatatgcatt ttactgattg cctaggtgag 300ctccaagaga agttgaatct acacgtctac caaccgctaa aaaaagaaaa acattgatat 360gtaacctgat tccattagct tttgacttct tcaacagatt ctctacttag atttctaaca 420gaaatattat tactagcaca tcattttcag tctcactaca gcaaaaaatc caacggcaca 480atacagacaa caggagatat cagactacag agatagatag atgctactgc atgtagtaag 540ttaaataaaa ggaaaataaa atgtcttgct accaaaacta ctacagacta tgatgctcac 600cacaggccaa atcctgcaac taggacagca ttatcttata tatattgtac aaaacaagca 660tcaaggaaca tttggtctag gcaatcagta cctcgttcta ccatcaccct cagttatcac 720atccttgaag gatccattac tgggaatcat cggcaacaca tgctcctgat ggggcacaat 780gacatcaaga aggtaggggc caggggtgtc caacattctc tgaattgccg ctctaagctc 840ttccttcttc gtcactcgcg ctgccggtat cccacaagca tcagcaaact tgagcatgtt 900tgggaatatc tcgctctcgc tagacggatc tccaagatag gtgtgagctc tattggactt 960gtagaaccta tcctccaact gaaccaccat acccaaatgc tgattgttca acaacaatat 1020cttaactggg agattctcca ctcttatagt ggccaactcc tgaacattca tgatgaaact 1080accatcccca tcaatgtcaa ccacaacagc cccagggtta gcaacagcag caccaatagc 1140cgcaggcaat ccaaaaccca tggctccaag accccctgag gtcaaccact gcctcggtct 1200cttgtacttg taaaactgcg cagcccacat ttgatgctgc ccaaccccag tactaacaat 1260agcatctcca ttagtcaact catcaagaac ctcgatagca tgctgcggag aaatcgcgtc 1320ctggaatgtc ttgtaaccca atggaaactt gtgtttctgc acattaatct cttctctcca 1380acctccaaga tcaaacttac cctccactcc tttctcctcc aaaatcatat taattccctt 1440caaggccaac ttcaaatccg cgcaaaccga cacgtgcgcc tgcttgttct tcccaatctc 1500ggcagaatca atatcaatgt gaacaatctt agccctacta gcaaaagcct caagcttccc 1560agtaacacgg tcatcaaacc ttaccccaaa ggcaagcaac aaatcactat tgtcaacagc 1620atagttagca taaacagtac catgcatacc cagcatctga agggaatatt catcaccaat 1680aggaaaagtt ccaagaccca ttaaagtgct agcaacggga ataccagtga gttcaacaaa 1740gcgcctcaat tcagcactgg aattcaaact gccaccgccg acgtagagaa cgggcttttg 1800ggcctccatg atgagtctga caatgtgttc caattgggcc tcggcggggg gcctgggcag 1860cctggcgagg taaccgggga ggttaacggg ctcgtcccaa ttaggcacgg cgagttgctg 1920ctgaacgtct ttgggaatgt cgatgaggac cggaccgggg cggccggagg tggcgacgaa 1980gaaagcctcg gcgacgacgc gggggatgtc gtcgacgtcg aggatgaggt agttgtgctt 2040cgtgatggat ctgctcacct ccacgatcgg ggtttcttgg aaggcgtcgg tgccgatcat 2100ccggcgggcg acctggccgg tgatggcgac gactgggacg ctgtccatta aagcgtcggc 2160gaggccgctc acgaggttgg tggcgccggg gccggaggtg gcaatgcaga cgccggggag 2220gccggaggaa cgcgcgtagc cttcggcggc gaagacgccg ccctgctcgt ggcgcgggag 2280cacgttgcgg atggcggcgg agcgcgtgag cgcctggtgg atctccatcg acgcaccgcc 2340ggggtacgcg aacaccgtcg tcacgccctg cctctccagc gcctccacaa ggatgtccgc 2400gcccttgcga ggttcgccgg aggcgaaccg tgacacgaag ggctccgtgg tcggcgcttc 2460cttggtgaag ggcgccgccg tggggggttt ggagatggaa catttgattt tgagagcgtg 2520gttgggtttg gtgagggttt gatgagagag agggagggtg gatctagtaa tgcgtttggg 2580gaaggtgggg tgtgaagagg aagaagagaa tcgggtggtt ctggaagcgg tggccgccat 2640tgtgttgtgt ggcatggtta tacttcaaaa actgcacaac aagcctagag ttagtaccta 2700aacagtaaat ttacaacaga gagcaaagac acatgcaaaa atttcagcca taaaaaaagt 2760tataatagaa tttaaagcaa aagtttcatt ttttaaacat atatacaaac aaactggatt 2820tgaaggaagg gattaattcc cctgctcaaa gtttgaattc ctattgtgac ctatactcga 2880ataaaattga agcctaagga atgtatgaga aacaagaaaa caaaacaaaa ctacagacaa 2940acaagtacaa ttacaaaatt cgctaaaatt ctgtaatcac caaaccccat ctcagtcagc 3000acaaggccca aggtttattt tgaaataaaa aaaaagtgat tttatttctc ataagctaaa 3060agaaagaaag gcaattatga aatgatttcg actagatctg aaagtccaac gcgtattccg 3120cagatattaa agaaagagta gagtttcaca tggatcctag atggacccag ttgaggaaaa 3180agcaaggcaa agcaaaccag aagtgcaaga tccgaaattg aaccacggaa tctaggattt 3240ggtagaggga gaagaaaagt accttgagag gtagaagaga agagaagagc agagagatat 3300atgaacgagt gtgtcttggt ctcaactctg aagcgatacg agtttagagg ggagcattga 3360gttccaattt atagggaaac cgggtggcag gggtgagtta atgacggaaa agcccctaag 3420taacgagatt ggattgtggg ttagattcaa ccgtttgcat ccgcggctta gattggggaa 3480gtcagagtga atctcaaccg ttgactgagt tgaaaattga atgtagcaac caattgagcc 3540aaccccagcc tttgcccttt gattttgatt tgtttgttgc atacttttta tttgtcttct 3600ggttctgact ctctttctct cgtttcaatg ccaggttgcc tactcccaca ccactcacaa 3660gaagattcta ctgttagtat taaatatttt ttaatgtatt aaatgatgaa tgcttttgta 3720aacagaacaa gactatgtct aataagtgtc ttgcaacatt ttttaagaaa ttaaaaaaaa 3780tatatttatt atcaaaatca aatgtatgaa aaatcatgaa taatataatt ttatacattt 3840ttttaaaaaa tcttttaatt tcttaattaa tatcttaaaa ataatgatta atatttaacc 3900caaaataatt agtatgattg gtaaggaaga tatccatgtt atgtttggat gtgagtttga 3960tctagagcaa agcttactag agtcgaccga tccgtcgacg gcgcggatcc tcgaagagaa 4020gggttaataa cacatttttt aacattttta acacaaattt tagttattta aaaatttatt 4080aaaaaattta aaataagaag aggaactctt taaataaatc taacttacaa aatttatgat 4140ttttaataag ttttcaccaa taaaaaatgt cataaaaata tgttaaaaag tatattatca 4200atattctctt tatgataaat aaaaagaaaa aaaaaataaa agttaagtga aaatgagatt 4260gaagtgactt taggtgtgta taaatatatc aaccccgcca acaatttatt taatccaaat 4320atattgaagt atattattcc atagccttta tttatttata tatttattat ataaaagctt 4380tatttgttct aggttgttca tgaaatattt ttttggtttt atctccgttg taagaaaatc 4440atgtgctttg tgtcgccact cactattgca gctttttcat gcattggtca gattgacggt 4500tgattgtatt tttgtttttt atggttttgt gttatgactt aagtcttcat ctctttatct 4560cttcatcagg tttgatggtt acctaatatg gtccatgggt acatgcatgg ttaaattagg 4620tggccaactt tgttgtgaac gatagaattt tttttatatt aagtaaacta tttttatatt 4680atgaaataat aataaaaaaa atattttatc attattaaca aaatcatatt agttaatttg 4740ttaactctat aataaaagaa atactgtaac attcacatta catggtaaca tctttccacc 4800ctttcatttg ttttttgttt gatgactttt tttcttgttt aaatttattt cccttctttt 4860aaatttggaa tacattatca tcatatataa actaaaatac taaaaacagg attacacaaa 4920tgataaataa taacacaaat atttataaat ctagctgcaa tatatttaaa ctagctatat 4980cgatattgta aaataaaact agctgcattg atactgataa aaaaatatca tgtgctttct 5040ggactgatga tgcagtatac ttttgacatt gcctttattt tatttttcag aaaagctttc 5100ttagttctgg gttcttcatt atttgtttcc catctccatt gtgaattgaa tcatttgctt 5160cgtgtcacaa atacaattta gntaggtaca tgcattggtc agattcacgg tttattatgt 5220catgacttaa gttcatggta gtacattacc tgccacgcat gcattatatt ggttagattt 5280gataggcaaa tttggttgtc aacaatataa atataaataa tgtttttata ttacgaaata 5340acagtgatca aaacaaacag ttttatcttt attaacaaga ttttgttttt gtttgatgac 5400gttttttaat gtttacgctt tcccccttct tttgaattta gaacacttta tcatcataaa 5460atcaaatact aaaaaaatta catatttcat aaataataac acaaatattt ttaaaaaatc 5520tgaaataata atgaacaata ttacatatta tcacgaaaat tcattaataa aaatattata 5580taaataaaat gtaatagtag ttatatgtag gaaaaaagta ctgcacgcat aatatataca 5640aaaagattaa aatgaactat tataaataat aacactaaat taatggtgaa tcatatcaaa 5700ataatgaaaa agtaaataaa atttgtaatt aacttctata tgtattacac acacaaataa 5760taaataatag taaaaaaaat tatgataaat atttaccatc tcataagata tttaaaataa 5820tgataaaaat atagattatt ttttatgcaa ctagctagcc aaaaagagaa cacgggtata 5880tataaaaaga gtacctttaa attctactgt acttccttta ttcctgacgt ttttatatca 5940agtggacata cgtgaagatt ttaattatca gtctaaatat ttcattagca cttaatactt 6000ttctgtttta ttcctatcct ataagtagtc ccgattctcc caacattgct tattcacaca 6060actaactaag aaagtcttcc atagcccccc aagcggccgg agctggtcat ctcgctcatc 6120gtcgagtcgg cggccggagc tggtcatctc gctcatcgtc gagtcggcgg ccgccggtcc 6180tctctctttc cgtggcatgg caatctattg ggctgtccag ggttgcatcc ttactggtgt 6240ttgggtcatt gcccatgagt gtggtcacca tgcattcagt gactaccagc tgcttgatga 6300tattgttggc cttatcctcc actccgctct cctagtcccg tacttttcat ggaaatacag 6360ccatcgccgt caccactcca acactggttc tcttgagcgg gatgaagtat ttgtgccaaa 6420gcagaagtcc tgtatcaagt ggtactctaa ataccttaac aatcctccag gcagagtcct 6480cactcttgct gtcaccctca cacttggttg gcccttgtac ttggctttaa atgtttctgg 6540aaggccttat gatagatttg cttgccacta tgacccatat ggtcccattt actctgatcg 6600tgaacgactt caaatatata tatcagatgc aggagtactt gcaggactta ctctctctac 6660cgtgttgcaa ccctgaaagg gttggtttgg ctgctatgtg tttatggggt gcctttgctc 6720attgtgaacg gttttcttgt gactatcaca tatttgcagc acacacactt tgccttgcct 6780cattacgatt catcagaatg ggactggctg aagggagctt tggcaactat ggacagagat 6840tatgggattc tgaacaaggt gtttcatcac ataactgata ctcatgtggc tcaccatctc 6900ttctctacaa tgccacatta ccatgcaatg gaggcaacca atgcaatcaa gccaatattg 6960ggtgagtact accaatttga tgacacacca ttttacaagg cactgtggag agaagcgaga 7020gagtgcctct atgtggagcc agatgaagga acatccgaga agggctcctc caccgtttaa 7080gattgcagaa atcagagctt caataccaaa acattgctgg gtcaagaatc catggagatc 7140cctcagttat gttctcaggg atgtgcttgt aattgctgca ttggtggctg cagcaattca 7200cttcgacaac tggcttctct ggctaatcta ttgccccatt caaggcacaa tgttctgggc 7260tctctttgtt cttggacatg attgtggcca tggaagcttt tcagatagcc ctttgctgaa 7320tagcctggtg ggacacatct tgcattcctc aattcttgtg ccataccatg gatggagaat 7380tagccacaga actcaccatc aaaaccatgg acacattgag aaggatgagt catgggttcc 7440attaacagag aagatttaca agaatctaga cagcatgaca agactcatta gattcactgt 7500gccatttcca ttgtttgtgt atccaattta tttgttttca agaagccccg gaaaggaagg 7560ctctcacttc aatccctaca gcaatctgtt cccacccagt gagagaaaag gaatagcaat 7620atcaacactg tgttgggcta ccatgttttc tctgcttatc tatctctcat tcataactag 7680tccacttcta gtgctcaagc tctatgggcg gccgccgact cgacgatgag cgagatgacc 7740agctccggcc gccgactcga cgatgagcga gatgaccagc tccggccgcg acacaagtgt 7800gagagtacta aataaatgct ttggttgtac gaaatcatta cactaaataa aataatcaaa 7860gcttatatat gccttccgct aaggccgaat gcaaagaaat tggttctttc tcgttatctt 7920ttgccacttt tactagtacg tattaattac tacttaatca tctttgttta cggctcatta 7980tatccgtcga cgg 799321533DNAartificial sequence1533 kb recombinant fragment 2cggtcctctc tctttccgtg gcatggcaat ctattgggct gtccagggtt gcatccttac 60tggtgtttgg gtcattgccc atgagtgtgg tcaccatgca ttcagtgact accagctgct 120tgatgatatt gttggcctta tcctccactc cgctctccta gtcccgtact tttcatggaa 180atacagccat cgccgtcacc actccaacac tggttctctt gagcgggatg aagtatttgt 240gccaaagcag aagtcctgta tcaagtggta ctctaaatac cttaacaatc ctccaggcag 300agtcctcact cttgctgtca ccctcacact tggttggccc ttgtacttgg ctttaaatgt 360ttctggaagg ccttatgata gatttgcttg ccactatgac ccatatggtc ccatttactc 420tgatcgtgaa cgacttcaaa tatatatatc agatgcagga gtacttgcag gacttactct 480ctctaccgtg ttgcaaccct gaaagggttg gtttggctgc tatgtgttta tggggtgcct 540ttgctcattg tgaacggttt tcttgtgact atcacatatt tgcagcacac acactttgcc 600ttgcctcatt acgattcatc agaatgggac tggctgaagg gagctttggc aactatggac 660agagattatg ggattctgaa caaggtgttt catcacataa ctgatactca tgtggctcac 720catctcttct ctacaatgcc acattaccat gcaatggagg caaccaatgc aatcaagcca 780atattgggtg agtactacca atttgatgac acaccatttt acaaggcact gtggagagaa 840gcgagagagt gcctctatgt ggagccagat gaaggaacat ccgagaaggg ctcctccacc 900gtttaagatt gcagaaatca gagcttcaat accaaaacat tgctgggtca agaatccatg 960gagatccctc agttatgttc tcagggatgt gcttgtaatt gctgcattgg tggctgcagc 1020aattcacttc gacaactggc ttctctggct aatctattgc cccattcaag gcacaatgtt 1080ctgggctctc tttgttcttg gacatgattg tggccatgga agcttttcag atagcccttt 1140gctgaatagc ctggtgggac acatcttgca ttcctcaatt cttgtgccat accatggatg 1200gagaattagc cacagaactc accatcaaaa ccatggacac attgagaagg atgagtcatg 1260ggttccatta acagagaaga tttacaagaa tctagacagc atgacaagac tcattagatt 1320cactgtgcca tttccattgt ttgtgtatcc aatttatttg ttttcaagaa gccccggaaa 1380ggaaggctct cacttcaatc cctacagcaa tctgttccca cccagtgaga gaaaaggaat 1440agcaatatca acactgtgtt gggctaccat gttttctctg cttatctatc tctcattcat 1500aactagtcca cttctagtgc tcaagctcta tgg 1533328DNAartificial sequenceprimer BM35 3gcggccgccg gtcctctctc tttccgtg 28431DNAartificial sequenceprimer BM39 4taaacggtgg aggagccctt ctcggatgtt c 31533DNAartificial sequenceprimer BM40 5gaacatccga gaagggctcc tccaccgttt aag 33628DNAartificial sequenceprimer BM41 6gcggccgccc atagagcttg agcactag 287890DNAartificial sequenceGlycine max KSFAD2 hybrid 7cggtcctctc tctttccgtg gcatggcaat ctattgggct gtccagggtt gcatccttac 60tggtgtttgg gtcattgccc atgagtgtgg tcaccatgca ttcagtgact accagctgct 120tgatgatatt gttggcctta tcctccactc cgctctccta gtcccgtact tttcatggaa 180atacagccat cgccgtcacc actccaacac tggttctctt gagcgggatg aagtatttgt 240gccaaagcag aagtcctgta tcaagtggta ctctaaatac cttaacaatc ctccaggcag 300agtcctcact cttgctgtca ccctcacact tggttggccc ttgtacttgg ctttaaatgt 360ttctggaagg ccttatgata gatttgcttg ccactatgac ccatatggtc ccatttactc 420tgatcgtgaa cgacttcaaa tatatatatc agatgcagga gtacttgcag gacttactct 480ctctaccgtg ttgcaaccct gaaagggttg gtttggctgc tatgtgttta tggggtgcct 540ttgctcattg tgaacggttt tcttgtgact atcacatatt tgcagcacac acactttgcc 600ttgcctcatt acgattcatc agaatgggac tggctgaagg gagctttggc aactatggac 660agagattatg ggattctgaa caaggtgttt catcacataa ctgatactca tgtggctcac 720catctcttct ctacaatgcc acattaccat gcaatggagg caaccaatgc aatcaagcca 780atattgggtg agtactacca atttgatgac acaccatttt acaaggcact gtggagagaa 840gcgagagagt gcctctatgt ggagccagat gaaggaacat ccgagaaggg 890828DNAartificial sequenceprimer KS1 8gcggccgccg gtcctctctc tttccgtg 28930DNAartificial sequenceprimer KS2 9tagagagagt aagtcctgca agtactcctg 301030DNAartificial sequenceprimer KS3 10caggagtact tgcaggactt actctctcta 301129DNAartificial sequenceprimer KS4 11gcggccggcc ccttctcgga tgttccttc 29122460DNAartificial sequencegene expression-silencing cassette 12ccaagcttgg atcctcgaag agaagggtta ataacacatt ttttaacatt tttaacacaa 60attttagtta tttaaaaatt tattaaaaaa tttaaaataa gaagaggaac tctttaaata 120aatctaactt acaaaattta tgatttttaa taagttttca ccaataaaaa atgtcataaa 180aatatgttaa aaagtatatt atcaatattc tctttatgat aaataaaaag aaaaaaaaaa 240taaaagttaa gtgaaaatga gattgaagtg actttaggtg tgtataaata tatcaacccc 300gccaacaatt tatttaatcc aaatatattg aagtatatta ttccatagcc tttatttatt 360tatatattta ttatataaaa gctttatttg ttctaggttg ttcatgaaat atttttttgg 420ttttatctcc gttgtaagaa aatcatgtgc tttgtgtcgc cactcactat tgcagctttt 480tcatgcattg gtcagattga cggttgattg tatttttgtt ttttatggtt ttgtgttatg 540acttaagtct tcatctcttt atctcttcat caggtttgat ggttacctaa tatggtccat 600gggtacatgc atggttaaat taggtggcca actttgttgt gaacgataga atttttttta 660tattaagtaa actattttta tattatgaaa taataataaa aaaaatattt tatcattatt 720aacaaaatca tattagttaa tttgttaact ctataataaa agaaatactg taacattcac 780attacatggt aacatctttc caccctttca tttgtttttt gtttgatgac tttttttctt 840gtttaaattt atttcccttc ttttaaattt ggaatacatt atcatcatat ataaactaaa 900atactaaaaa caggattaca caaatgataa ataataacac aaatatttat aaatctagct 960gcaatatatt taaactagct atatcgatat tgtaaaataa aactagctgc attgatactg 1020ataaaaaaat atcatgtgct ttctggactg atgatgcagt atacttttga cattgccttt 1080attttatttt tcagaaaagc tttcttagtt ctgggttctt cattatttgt ttcccatctc 1140cattgtgaat tgaatcattt gcttcgtgtc acaaatacaa tttagntagg tacatgcatt 1200ggtcagattc acggtttatt atgtcatgac ttaagttcat ggtagtacat tacctgccac 1260gcatgcatta tattggttag atttgatagg caaatttggt tgtcaacaat ataaatataa 1320ataatgtttt tatattacga aataacagtg atcaaaacaa acagttttat ctttattaac 1380aagattttgt ttttgtttga tgacgttttt taatgtttac gctttccccc ttcttttgaa 1440tttagaacac tttatcatca taaaatcaaa tactaaaaaa attacatatt tcataaataa 1500taacacaaat atttttaaaa aatctgaaat aataatgaac aatattacat attatcacga 1560aaattcatta ataaaaatat tatataaata aaatgtaata gtagttatat gtaggaaaaa 1620agtactgcac gcataatata tacaaaaaga ttaaaatgaa ctattataaa taataacact 1680aaattaatgg tgaatcatat caaaataatg aaaaagtaaa taaaatttgt aattaacttc 1740tatatgtatt acacacacaa ataataaata atagtaaaaa aaattatgat aaatatttac 1800catctcataa gatatttaaa ataatgataa aaatatagat tattttttat gcaactagct 1860agccaaaaag agaacacggg tatatataaa aagagtacct ttaaattcta ctgtacttcc 1920tttattcctg acgtttttat atcaagtgga catacgtgaa gattttaatt atcagtctaa 1980atatttcatt agcacttaat acttttctgt tttattccta tcctataagt agtcccgatt 2040ctcccaacat tgcttattca cacaactaac taagaaagtc ttccatagcc ccccaagcgg 2100ccggagctgg tcatctcgct catcgtcgag tcggcggccg gagctggtca tctcgctcat 2160cgtcgagtcg gcggccgccg actcgacgat gagcgagatg accagctccg gccgccgact 2220cgacgatgag cgagatgacc agctccggcc gcgacacaag tgtgagagta ctaaataaat 2280gctttggttg tacgaaatca ttacactaaa taaaataatc aaagcttata tatgccttcc 2340gctaaggccg aatgcaaaga aattggttct ttctcgttat cttttgccac ttttactagt 2400acgtattaat tactacttaa tcatctttgt ttacggctca ttatatccgt cgacggcgcg 2460138966DNAartificial sequencevector pKS210 13gatcctcgaa gagaagggtt aataacacat tttttaacat ttttaacaca aattttagtt 60atttaaaaat ttattaaaaa atttaaaata agaagaggaa ctctttaaat aaatctaact 120tacaaaattt atgattttta ataagttttc accaataaaa aatgtcataa aaatatgtta 180aaaagtatat tatcaatatt ctctttatga taaataaaaa gaaaaaaaaa ataaaagtta 240agtgaaaatg agattgaagt gactttaggt gtgtataaat atatcaaccc cgccaacaat 300ttatttaatc caaatatatt gaagtatatt attccatagc ctttatttat ttatatattt 360attatataaa agctttattt gttctaggtt gttcatgaaa tatttttttg gttttatctc 420cgttgtaaga aaatcatgtg ctttgtgtcg ccactcacta ttgcagcttt ttcatgcatt 480ggtcagattg acggttgatt gtatttttgt tttttatggt tttgtgttat gacttaagtc 540ttcatctctt tatctcttca tcaggtttga tggttaccta atatggtcca tgggtacatg 600catggttaaa ttaggtggcc aactttgttg tgaacgatag aatttttttt atattaagta 660aactattttt atattatgaa ataataataa aaaaaatatt ttatcattat taacaaaatc 720atattagtta atttgttaac tctataataa aagaaatact gtaacattca cattacatgg 780taacatcttt ccaccctttc atttgttttt tgtttgatga ctttttttct tgtttaaatt 840tatttccctt cttttaaatt tggaatacat tatcatcata tataaactaa aatactaaaa 900acaggattac acaaatgata aataataaca caaatattta taaatctagc tgcaatatat 960ttaaactagc tatatcgata ttgtaaaata aaactagctg cattgatact gataaaaaaa 1020tatcatgtgc tttctggact gatgatgcag tatacttttg acattgcctt tattttattt 1080ttcagaaaag ctttcttagt

tctgggttct tcattatttg tttcccatct ccattgtgaa 1140ttgaatcatt tgcttcgtgt cacaaataca atttagntag gtacatgcat tggtcagatt 1200cacggtttat tatgtcatga cttaagttca tggtagtaca ttacctgcca cgcatgcatt 1260atattggtta gatttgatag gcaaatttgg ttgtcaacaa tataaatata aataatgttt 1320ttatattacg aaataacagt gatcaaaaca aacagtttta tctttattaa caagattttg 1380tttttgtttg atgacgtttt ttaatgttta cgctttcccc cttcttttga atttagaaca 1440ctttatcatc ataaaatcaa atactaaaaa aattacatat ttcataaata ataacacaaa 1500tatttttaaa aaatctgaaa taataatgaa caatattaca tattatcacg aaaattcatt 1560aataaaaata ttatataaat aaaatgtaat agtagttata tgtaggaaaa aagtactgca 1620cgcataatat atacaaaaag attaaaatga actattataa ataataacac taaattaatg 1680gtgaatcata tcaaaataat gaaaaagtaa ataaaatttg taattaactt ctatatgtat 1740tacacacaca aataataaat aatagtaaaa aaaattatga taaatattta ccatctcata 1800agatatttaa aataatgata aaaatataga ttatttttta tgcaactagc tagccaaaaa 1860gagaacacgg gtatatataa aaagagtacc tttaaattct actgtacttc ctttattcct 1920gacgttttta tatcaagtgg acatacgtga agattttaat tatcagtcta aatatttcat 1980tagcacttaa tacttttctg ttttattcct atcctataag tagtcccgat tctcccaaca 2040ttgcttattc acacaactaa ctaagaaagt cttccatagc cccccaagcg gccggagctg 2100gtcatctcgc tcatcgtcga gtcggcggcc ggagctggtc atctcgctca tcgtcgagtc 2160ggcggccgcc gactcgacga tgagcgagat gaccagctcc ggccgccgac tcgacgatga 2220gcgagatgac cagctccggc cgcgacacaa gtgtgagagt actaaataaa tgctttggtt 2280gtacgaaatc attacactaa ataaaataat caaagcttat atatgccttc cgctaaggcc 2340gaatgcaaag aaattggttc tttctcgtta tcttttgcca cttttactag tacgtattaa 2400ttactactta atcatctttg tttacggctc attatatccg tcgacggcgc gcccgatcat 2460ccggatatag ttcctccttt cagcaaaaaa cccctcaaga cccgtttaga ggccccaagg 2520ggttatgcta gttattgctc agcggtggca gcagccaact cagcttcctt tcgggctttg 2580ttagcagccg gatcgatcca agctgtacct cactattcct ttgccctcgg acgagtgctg 2640gggcgtcggt ttccactatc ggcgagtact tctacacagc catcggtcca gacggccgcg 2700cttctgcggg cgatttgtgt acgcccgaca gtcccggctc cggatcggac gattgcgtcg 2760catcgaccct gcgcccaagc tgcatcatcg aaattgccgt caaccaagct ctgatagagt 2820tggtcaagac caatgcggag catatacgcc cggagccgcg gcgatcctgc aagctccgga 2880tgcctccgct cgaagtagcg cgtctgctgc tccatacaag ccaaccacgg cctccagaag 2940aagatgttgg cgacctcgta ttgggaatcc ccgaacatcg cctcgctcca gtcaatgacc 3000gctgttatgc ggccattgtc cgtcaggaca ttgttggagc cgaaatccgc gtgcacgagg 3060tgccggactt cggggcagtc ctcggcccaa agcatcagct catcgagagc ctgcgcgacg 3120gacgcactga cggtgtcgtc catcacagtt tgccagtgat acacatgggg atcagcaatc 3180gcgcatatga aatcacgcca tgtagtgtat tgaccgattc cttgcggtcc gaatgggccg 3240aacccgctcg tctggctaag atcggccgca gcgatcgcat ccatagcctc cgcgaccggc 3300tgcagaacag cgggcagttc ggtttcaggc aggtcttgca acgtgacacc ctgtgcacgg 3360cgggagatgc aataggtcag gctctcgctg aattccccaa tgtcaagcac ttccggaatc 3420gggagcgcgg ccgatgcaaa gtgccgataa acataacgat ctttgtagaa accatcggcg 3480cagctattta cccgcaggac atatccacgc cctcctacat cgaagctgaa agcacgagat 3540tcttcgccct ccgagagctg catcaggtcg gagacgctgt cgaacttttc gatcagaaac 3600ttctcgacag acgtcgcggt gagttcaggc ttttccatgg gtatatctcc ttcttaaagt 3660taaacaaaat tatttctaga gggaaaccgt tgtggtctcc ctatagtgag tcgtattaat 3720ttcgcgggat cgagatctga tcaacctgca ttaatgaatc ggccaacgcg cggggagagg 3780cggtttgcgt attgggcgct cttccgcttc ctcgctcact gactcgctgc gctcggtcgt 3840tcggctgcgg cgagcggtat cagctcactc aaaggcggta atacggttat ccacagaatc 3900aggggataac gcaggaaaga acatgtgagc aaaaggccag caaaaggcca ggaaccgtaa 3960aaaggccgcg ttgctggcgt ttttccatag gctccgcccc cctgacgagc atcacaaaaa 4020tcgacgctca agtcagaggt ggcgaaaccc gacaggacta taaagatacc aggcgtttcc 4080ccctggaagc tccctcgtgc gctctcctgt tccgaccctg ccgcttaccg gatacctgtc 4140cgcctttctc ccttcgggaa gcgtggcgct ttctcaatgc tcacgctgta ggtatctcag 4200ttcggtgtag gtcgttcgct ccaagctggg ctgtgtgcac gaaccccccg ttcagcccga 4260ccgctgcgcc ttatccggta actatcgtct tgagtccaac ccggtaagac acgacttatc 4320gccactggca gcagccactg gtaacaggat tagcagagcg aggtatgtag gcggtgctac 4380agagttcttg aagtggtggc ctaactacgg ctacactaga aggacagtat ttggtatctg 4440cgctctgctg aagccagtta ccttcggaaa aagagttggt agctcttgat ccggcaaaca 4500aaccaccgct ggtagcggtg gtttttttgt ttgcaagcag cagattacgc gcagaaaaaa 4560aggatctcaa gaagatcctt tgatcttttc tacggggtct gacgctcagt ggaacgaaaa 4620ctcacgttaa gggattttgg tcatgacatt aacctataaa aataggcgta tcacgaggcc 4680ctttcgtctc gcgcgtttcg gtgatgacgg tgaaaacctc tgacacatgc agctcccgga 4740gacggtcaca gcttgtctgt aagcggatgc cgggagcaga caagcccgtc agggcgcgtc 4800agcgggtgtt ggcgggtgtc ggggctggct taactatgcg gcatcagagc agattgtact 4860gagagtgcac catatggaca tattgtcgtt agaacgcggc tacaattaat acataacctt 4920atgtatcata cacatacgat ttaggtgaca ctatagaacg gcgcgccaag cttggatccg 4980cgccaagctt ggatcctaga actagaaacg tgatgccact tgttattgaa gtcgattaca 5040gcatctattc tgttttacta tttataactt tgccatttct gacttttgaa aactatctct 5100ggatttcggt atcgctttgt gaagatcgag caaaagagac gttttgtgga cgcaatggtc 5160caaatccgtt ctacatgaac aaattggtca caatttccac taaaagtaaa taaatggcaa 5220gttaaaaaag gaatatgcat tttactgatt gcctaggtga gctccaagag aagttgaatc 5280tacacgtcta ccaaccgcta aaaaaagaaa aacattgata tgtaacctga ttccattagc 5340ttttgacttc ttcaacagat tctctactta gatttctaac agaaatatta ttactagcac 5400atcattttca gtctcactac agcaaaaaat ccaacggcac aatacagaca acaggagata 5460tcagactaca gagatagata gatgctactg catgtagtaa gttaaataaa aggaaaataa 5520aatgtcttgc taccaaaact actacagact atgatgctca ccacaggcca aatcctgcaa 5580ctaggacagc attatcttat atatattgta caaaacaagc atcaaggaac atttggtcta 5640ggcaatcagt acctcgttct accatcaccc tcagttatca catccttgaa ggatccatta 5700ctgggaatca tcggcaacac atgctcctga tggggcacaa tgacatcaag aaggtagggg 5760ccaggggtgt ccaacattct ctgaattgcc gctctaagct cttccttctt cgtcactcgc 5820gctgccggta tcccacaagc atcagcaaac ttgagcatgt ttgggaatat ctcgctctcg 5880ctagacggat ctccaagata ggtgtgagct ctattggact tgtagaacct atcctccaac 5940tgaaccacca tacccaaatg ctgattgttc aacaacaata tcttaactgg gagattctcc 6000actcttatag tggccaactc ctgaacattc atgatgaaac taccatcccc atcaatgtca 6060accacaacag ccccagggtt agcaacagca gcaccaatag ccgcaggcaa tccaaaaccc 6120atggctccaa gaccccctga ggtcaaccac tgcctcggtc tcttgtactt gtaaaactgc 6180gcagcccaca tttgatgctg cccaacccca gtactaacaa tagcatctcc attagtcaac 6240tcatcaagaa cctcgatagc atgctgcgga gaaatcgcgt cctggaatgt cttgtaaccc 6300aatggaaact tgtgtttctg cacattaatc tcttctctcc aacctccaag atcaaactta 6360ccctccactc ctttctcctc caaaatcata ttaattccct tcaaggccaa cttcaaatcc 6420gcgcaaaccg acacgtgcgc ctgcttgttc ttcccaatct cggcagaatc aatatcaatg 6480tgaacaatct tagccctact agcaaaagcc tcaagcttcc cagtaacacg gtcatcaaac 6540cttaccccaa aggcaagcaa caaatcacta ttgtcaacag catagttagc ataaacagta 6600ccatgcatac ccagcatctg aagggaatat tcatcaccaa taggaaaagt tccaagaccc 6660attaaagtgc tagcaacggg aataccagtg agttcaacaa agcgcctcaa ttcagcactg 6720gaattcaaac tgccaccgcc gacgtagaga acgggctttt gggcctccat gatgagtctg 6780acaatgtgtt ccaattgggc ctcggcgggg ggcctgggca gcctggcgag gtaaccgggg 6840aggttaacgg gctcgtccca attaggcacg gcgagttgct gctgaacgtc tttgggaatg 6900tcgatgagga ccggaccggg gcggccggag gtggcgacga agaaagcctc ggcgacgacg 6960cgggggatgt cgtcgacgtc gaggatgagg tagttgtgct tcgtgatgga tctgctcacc 7020tccacgatcg gggtttcttg gaaggcgtcg gtgccgatca tccggcgggc gacctggccg 7080gtgatggcga cgactgggac gctgtccatt aaagcgtcgg cgaggccgct cacgaggttg 7140gtggcgccgg ggccggaggt ggcaatgcag acgccgggga ggccggagga acgcgcgtag 7200ccttcggcgg cgaagacgcc gccctgctcg tggcgcggga gcacgttgcg gatggcggcg 7260gagcgcgtga gcgcctggtg gatctccatc gacgcaccgc cggggtacgc gaacaccgtc 7320gtcacgccct gcctctccag cgcctccaca aggatgtccg cgcccttgcg aggttcgccg 7380gaggcgaacc gtgacacgaa gggctccgtg gtcggcgctt ccttggtgaa gggcgccgcc 7440gtggggggtt tggagatgga acatttgatt ttgagagcgt ggttgggttt ggtgagggtt 7500tgatgagaga gagggagggt ggatctagta atgcgtttgg ggaaggtggg gtgtgaagag 7560gaagaagaga atcgggtggt tctggaagcg gtggccgcca ttgtgttgtg tggcatggtt 7620atacttcaaa aactgcacaa caagcctaga gttagtacct aaacagtaaa tttacaacag 7680agagcaaaga cacatgcaaa aatttcagcc ataaaaaaag ttataataga atttaaagca 7740aaagtttcat tttttaaaca tatatacaaa caaactggat ttgaaggaag ggattaattc 7800ccctgctcaa agtttgaatt cctattgtga cctatactcg aataaaattg aagcctaagg 7860aatgtatgag aaacaagaaa acaaaacaaa actacagaca aacaagtaca attacaaaat 7920tcgctaaaat tctgtaatca ccaaacccca tctcagtcag cacaaggccc aaggtttatt 7980ttgaaataaa aaaaaagtga ttttatttct cataagctaa aagaaagaaa ggcaattatg 8040aaatgatttc gactagatct gaaagtccaa cgcgtattcc gcagatatta aagaaagagt 8100agagtttcac atggatccta gatggaccca gttgaggaaa aagcaaggca aagcaaacca 8160gaagtgcaag atccgaaatt gaaccacgga atctaggatt tggtagaggg agaagaaaag 8220taccttgaga ggtagaagag aagagaagag cagagagata tatgaacgag tgtgtcttgg 8280tctcaactct gaagcgatac gagtttagag gggagcattg agttccaatt tatagggaaa 8340ccgggtggca ggggtgagtt aatgacggaa aagcccctaa gtaacgagat tggattgtgg 8400gttagattca accgtttgca tccgcggctt agattgggga agtcagagtg aatctcaacc 8460gttgactgag ttgaaaattg aatgtagcaa ccaattgagc caaccccagc ctttgccctt 8520tgattttgat ttgtttgttg catacttttt atttgtcttc tggttctgac tctctttctc 8580tcgtttcaat gccaggttgc ctactcccac accactcaca agaagattct actgttagta 8640ttaaatattt tttaatgtat taaatgatga atgcttttgt aaacagaaca agactatgtc 8700taataagtgt cttgcaacat tttttaagaa attaaaaaaa atatatttat tatcaaaatc 8760aaatgtatga aaaatcatga ataatataat tttatacatt tttttaaaaa atcttttaat 8820ttcttaatta atatcttaaa aataatgatt aatatttaac ccaaaataat tagtatgatt 8880ggtaaggaag atatccatgt tatgtttgga tgtgagtttg atctagagca aagcttacta 8940gagtcgaccg atccgtcgac ggcgcg 8966146611DNAartificial sequencePlasmid PHP17731 14cgcgcctatg cgggaccatc gcagcggacg agaagcggca cgagaacgcg tactcaagaa 60tcgtggagaa gcttctggaa gtggacccca ccggggcaat ggtggccata gggaacatga 120tggagaagaa gatcacgatg ccggcgcacc ttatgtacga tggggatgac cccaggctat 180tcgagcacta ctccgctgtg gcgcagcgca taggcgtgta caccgccaac gactacgcag 240acatcttgga tttctcgttg acggtgaaga ttggagaagc ttgaaggatt gatgcctgag 300gggaagcggg ccccaggatt tccgtgtgtg ggttgccccc gaggattagg aggttccaag 360aacgcgctga tgagcgagcg cgtaagatga agaagcatca tgccgttaag ttcagttgga 420ttttcaataa agaattgctt ttgtgagcgg ccgccgactc gacgatgagc gagatgacca 480gctccggccg ccgactcgac gatgagcgag atgaccagct ccggccgcga cacaagtgtg 540agagtactaa ataaatgctt tggttgtacg aaatcattac actaaataaa ataatcaaag 600cttatatatg ccttccgcta aggccgaatg caaagaaatt ggttctttct cgttatcttt 660tgccactttt actagtacgt attaattact acttaatcat ctttgtttac ggctcattat 720atccgtcgac ggcgcgcccg atcatccgga tatagttcct cctttcagca aaaaacccct 780caagacccgt ttagaggccc caaggggtta tgctagttat tgctcagcgg tggcagcagc 840caactcagct tcctttcggg ctttgttagc agccggatcg atccaagctg tacctcacta 900ttcctttgcc ctcggacgag tgctggggcg tcggtttcca ctatcggcga gtacttctac 960acagccatcg gtccagacgg ccgcgcttct gcgggcgatt tgtgtacgcc cgacagtccc 1020ggctccggat cggacgattg cgtcgcatcg accctgcgcc caagctgcat catcgaaatt 1080gccgtcaacc aagctctgat agagttggtc aagaccaatg cggagcatat acgcccggag 1140ccgcggcgat cctgcaagct ccggatgcct ccgctcgaag tagcgcgtct gctgctccat 1200acaagccaac cacggcctcc agaagaagat gttggcgacc tcgtattggg aatccccgaa 1260catcgcctcg ctccagtcaa tgaccgctgt tatgcggcca ttgtccgtca ggacattgtt 1320ggagccgaaa tccgcgtgca cgaggtgccg gacttcgggg cagtcctcgg cccaaagcat 1380cagctcatcg agagcctgcg cgacggacgc actgacggtg tcgtccatca cagtttgcca 1440gtgatacaca tggggatcag caatcgcgca tatgaaatca cgccatgtag tgtattgacc 1500gattccttgc ggtccgaatg ggccgaaccc gctcgtctgg ctaagatcgg ccgcagcgat 1560cgcatccata gcctccgcga ccggctgcag aacagcgggc agttcggttt caggcaggtc 1620ttgcaacgtg acaccctgtg cacggcggga gatgcaatag gtcaggctct cgctgaattc 1680cccaatgtca agcacttccg gaatcgggag cgcggccgat gcaaagtgcc gataaacata 1740acgatctttg tagaaaccat cggcgcagct atttacccgc aggacatatc cacgccctcc 1800tacatcgaag ctgaaagcac gagattcttc gccctccgag agctgcatca ggtcggagac 1860gctgtcgaac ttttcgatca gaaacttctc gacagacgtc gcggtgagtt caggcttttc 1920catgggtata tctccttctt aaagttaaac aaaattattt ctagagggaa accgttgtgg 1980tctccctata gtgagtcgta ttaatttcgc gggatcgaga tctgatcaac ctgcattaat 2040gaatcggcca acgcgcgggg agaggcggtt tgcgtattgg gcgctcttcc gcttcctcgc 2100tcactgactc gctgcgctcg gtcgttcggc tgcggcgagc ggtatcagct cactcaaagg 2160cggtaatacg gttatccaca gaatcagggg ataacgcagg aaagaacatg tgagcaaaag 2220gccagcaaaa ggccaggaac cgtaaaaagg ccgcgttgct ggcgtttttc cataggctcc 2280gcccccctga cgagcatcac aaaaatcgac gctcaagtca gaggtggcga aacccgacag 2340gactataaag ataccaggcg tttccccctg gaagctccct cgtgcgctct cctgttccga 2400ccctgccgct taccggatac ctgtccgcct ttctcccttc gggaagcgtg gcgctttctc 2460aatgctcacg ctgtaggtat ctcagttcgg tgtaggtcgt tcgctccaag ctgggctgtg 2520tgcacgaacc ccccgttcag cccgaccgct gcgccttatc cggtaactat cgtcttgagt 2580ccaacccggt aagacacgac ttatcgccac tggcagcagc cactggtaac aggattagca 2640gagcgaggta tgtaggcggt gctacagagt tcttgaagtg gtggcctaac tacggctaca 2700ctagaaggac agtatttggt atctgcgctc tgctgaagcc agttaccttc ggaaaaagag 2760ttggtagctc ttgatccggc aaacaaacca ccgctggtag cggtggtttt tttgtttgca 2820agcagcagat tacgcgcaga aaaaaaggat ctcaagaaga tcctttgatc ttttctacgg 2880ggtctgacgc tcagtggaac gaaaactcac gttaagggat tttggtcatg acattaacct 2940ataaaaatag gcgtatcacg aggccctttc gtctcgcgcg tttcggtgat gacggtgaaa 3000acctctgaca catgcagctc ccggagacgg tcacagcttg tctgtaagcg gatgccggga 3060gcagacaagc ccgtcagggc gcgtcagcgg gtgttggcgg gtgtcggggc tggcttaact 3120atgcggcatc agagcagatt gtactgagag tgcaccatat ggacatattg tcgttagaac 3180gcggctacaa ttaatacata accttatgta tcatacacat acgatttagg tgacactata 3240gaacggcgcg ccaagcttgg atcctcgaag agaagggtta ataacacatt ttttaacatt 3300tttaacacaa attttagtta tttaaaaatt tattaaaaaa tttaaaataa gaagaggaac 3360tctttaaata aatctaactt acaaaattta tgatttttaa taagttttca ccaataaaaa 3420atgtcataaa aatatgttaa aaagtatatt atcaatattc tctttatgat aaataaaaag 3480aaaaaaaaaa taaaagttaa gtgaaaatga gattgaagtg actttaggtg tgtataaata 3540tatcaacccc gccaacaatt tatttaatcc aaatatattg aagtatatta ttccatagcc 3600tttatttatt tatatattta ttatataaaa gctttatttg ttctaggttg ttcatgaaat 3660atttttttgg ttttatctcc gttgtaagaa aatcatgtgc tttgtgtcgc cactcactat 3720tgcagctttt tcatgcattg gtcagattga cggttgattg tatttttgtt ttttatggtt 3780ttgtgttatg acttaagtct tcatctcttt atctcttcat caggtttgat ggttacctaa 3840tatggtccat gggtacatgc atggttaaat taggtggcca actttgttgt gaacgataga 3900atttttttta tattaagtaa actattttta tattatgaaa taataataaa aaaaatattt 3960tatcattatt aacaaaatca tattagttaa tttgttaact ctataataaa agaaatactg 4020taacattcac attacatggt aacatctttc caccctttca tttgtttttt gtttgatgac 4080tttttttctt gtttaaattt atttcccttc ttttaaattt ggaatacatt atcatcatat 4140ataaactaaa atactaaaaa caggattaca caaatgataa ataataacac aaatatttat 4200aaatctagct gcaatatatt taaactagct atatcgatat tgtaaaataa aactagctgc 4260attgatactg ataaaaaaat atcatgtgct ttctggactg atgatgcagt atacttttga 4320cattgccttt attttatttt tcagaaaagc tttcttagtt ctgggttctt cattatttgt 4380ttcccatctc cattgtgaat tgaatcattt gcttcgtgtc acaaatacaa tttagntagg 4440tacatgcatt ggtcagattc acggtttatt atgtcatgac ttaagttcat ggtagtacat 4500tacctgccac gcatgcatta tattggttag atttgatagg caaatttggt tgtcaacaat 4560ataaatataa ataatgtttt tatattacga aataacagtg atcaaaacaa acagttttat 4620ctttattaac aagattttgt ttttgtttga tgacgttttt taatgtttac gctttccccc 4680ttcttttgaa tttagaacac tttatcatca taaaatcaaa tactaaaaaa attacatatt 4740tcataaataa taacacaaat atttttaaaa aatctgaaat aataatgaac aatattacat 4800attatcacga aaattcatta ataaaaatat tatataaata aaatgtaata gtagttatat 4860gtaggaaaaa agtactgcac gcataatata tacaaaaaga ttaaaatgaa ctattataaa 4920taataacact aaattaatgg tgaatcatat caaaataatg aaaaagtaaa taaaatttgt 4980aattaacttc tatatgtatt acacacacaa ataataaata atagtaaaaa aaattatgat 5040aaatatttac catctcataa gatatttaaa ataatgataa aaatatagat tattttttat 5100gcaactagct agccaaaaag agaacacggg tatatataaa aagagtacct ttaaattcta 5160ctgtacttcc tttattcctg acgtttttat atcaagtgga catacgtgaa gattttaatt 5220atcagtctaa atatttcatt agcacttaat acttttctgt tttattccta tcctataagt 5280agtcccgatt ctcccaacat tgcttattca cacaactaac taagaaagtc ttccatagcc 5340ccccaagcgg ccggagctgg tcatctcgct catcgtcgag tcggcggccg gagctggtca 5400tctcgctcat cgtcgagtcg gcggccgctg agtgattgct cacgagtgtg gtcaccatgc 5460cttcagcaag taccaatggg ttgatgatgt tgtgggtttg acccttcact caacactttt 5520agtcccttat ttctcatgga aaataagcca tcgccgccat cactccaaca caggttccct 5580tgaccgtgat gaagtgtttg tcccaaaacc aaaatccaaa gttgcatggt tttccaagta 5640cttaaacaac cctctaggaa gggctgtttc tcttctcgtc acactcacaa tagggtggcc 5700tatgtattta gccttcaatg tctctggtag accctatgat agttttgcaa gccactacca 5760cccttatgct cccatatatt ctaaccgtga gaggcttctg atctatgtct ctgatgttgc 5820tttgttttct gtgacttact ctctctaccg tgttgcaacc ctgaaagggt tggtttggct 5880gctatgtgtt tatggggtgc ctttgctcat tgtgaacggt tttcttgtga ctatcacata 5940tttgcagcac acacactttg ccttgcctca ttacgattca tcagaatggg actggctgaa 6000gggagctttg gcaactatgg acagagatta agcggccgca tgcctccaga aaagaaagaa 6060attttcaagt ccttggaggg atgggcctcg gagtgggtcc taccgctgct gaagcccgtg 6120gagcaatgct ggcagccaca aaacttcctc cctgacccct cccttccgca tgaagagttc 6180agccatcagg tgaaggagct tcgcgaacgc actaaagagt tacctgatga gtactttgtg 6240gtgctggtgg gtgatatggt caccgaggac gcgcttccca cttaccagac catgatcaac 6300aaccttgatg gagtgaaaga tgacagcggc acgagcccga gcccgtgggc cgtgtggacc 6360cgggcctgga ccgccgagga aaacagacac ggggatctgc tcagaactta tttgtatctc 6420tctgggaggg ttgacatggc taaggtcgaa aagaccgtac attacctcat ttcagctggc 6480atggaccctg ggacagacaa caacccatat ttggggtttg tgtacacgtc attccaagag 6540cgagcaacat ttgtggcgca cgggaacacg gctcggctcg cgaaggaggg cggggatcca 6600gtgctggcgc g 6611154097DNAartificial sequenceRecombinant DNA fragment PHP17731A 15cgcgccaagc ttggatcctc gaagagaagg gttaataaca cattttttaa catttttaac 60acaaatttta gttatttaaa aatttattaa aaaatttaaa ataagaagag gaactcttta 120aataaatcta acttacaaaa tttatgattt ttaataagtt ttcaccaata aaaaatgtca 180taaaaatatg ttaaaaagta tattatcaat attctcttta tgataaataa aaagaaaaaa 240aaaataaaag ttaagtgaaa atgagattga agtgacttta ggtgtgtata aatatatcaa 300ccccgccaac aatttattta atccaaatat attgaagtat attattccat agcctttatt 360tatttatata tttattatat aaaagcttta tttgttctag

gttgttcatg aaatattttt 420ttggttttat ctccgttgta agaaaatcat gtgctttgtg tcgccactca ctattgcagc 480tttttcatgc attggtcaga ttgacggttg attgtatttt tgttttttat ggttttgtgt 540tatgacttaa gtcttcatct ctttatctct tcatcaggtt tgatggttac ctaatatggt 600ccatgggtac atgcatggtt aaattaggtg gccaactttg ttgtgaacga tagaattttt 660tttatattaa gtaaactatt tttatattat gaaataataa taaaaaaaat attttatcat 720tattaacaaa atcatattag ttaatttgtt aactctataa taaaagaaat actgtaacat 780tcacattaca tggtaacatc tttccaccct ttcatttgtt ttttgtttga tgactttttt 840tcttgtttaa atttatttcc cttcttttaa atttggaata cattatcatc atatataaac 900taaaatacta aaaacaggat tacacaaatg ataaataata acacaaatat ttataaatct 960agctgcaata tatttaaact agctatatcg atattgtaaa ataaaactag ctgcattgat 1020actgataaaa aaatatcatg tgctttctgg actgatgatg cagtatactt ttgacattgc 1080ctttatttta tttttcagaa aagctttctt agttctgggt tcttcattat ttgtttccca 1140tctccattgt gaattgaatc atttgcttcg tgtcacaaat acaatttagn taggtacatg 1200cattggtcag attcacggtt tattatgtca tgacttaagt tcatggtagt acattacctg 1260ccacgcatgc attatattgg ttagatttga taggcaaatt tggttgtcaa caatataaat 1320ataaataatg tttttatatt acgaaataac agtgatcaaa acaaacagtt ttatctttat 1380taacaagatt ttgtttttgt ttgatgacgt tttttaatgt ttacgctttc ccccttcttt 1440tgaatttaga acactttatc atcataaaat caaatactaa aaaaattaca tatttcataa 1500ataataacac aaatattttt aaaaaatctg aaataataat gaacaatatt acatattatc 1560acgaaaattc attaataaaa atattatata aataaaatgt aatagtagtt atatgtagga 1620aaaaagtact gcacgcataa tatatacaaa aagattaaaa tgaactatta taaataataa 1680cactaaatta atggtgaatc atatcaaaat aatgaaaaag taaataaaat ttgtaattaa 1740cttctatatg tattacacac acaaataata aataatagta aaaaaaatta tgataaatat 1800ttaccatctc ataagatatt taaaataatg ataaaaatat agattatttt ttatgcaact 1860agctagccaa aaagagaaca cgggtatata taaaaagagt acctttaaat tctactgtac 1920ttcctttatt cctgacgttt ttatatcaag tggacatacg tgaagatttt aattatcagt 1980ctaaatattt cattagcact taatactttt ctgttttatt cctatcctat aagtagtccc 2040gattctccca acattgctta ttcacacaac taactaagaa agtcttccat agccccccaa 2100gcggccggag ctggtcatct cgctcatcgt cgagtcggcg gccggagctg gtcatctcgc 2160tcatcgtcga gtcggcggcc gctgagtgat tgctcacgag tgtggtcacc atgccttcag 2220caagtaccaa tgggttgatg atgttgtggg tttgaccctt cactcaacac ttttagtccc 2280ttatttctca tggaaaataa gccatcgccg ccatcactcc aacacaggtt cccttgaccg 2340tgatgaagtg tttgtcccaa aaccaaaatc caaagttgca tggttttcca agtacttaaa 2400caaccctcta ggaagggctg tttctcttct cgtcacactc acaatagggt ggcctatgta 2460tttagccttc aatgtctctg gtagacccta tgatagtttt gcaagccact accaccctta 2520tgctcccata tattctaacc gtgagaggct tctgatctat gtctctgatg ttgctttgtt 2580ttctgtgact tactctctct accgtgttgc aaccctgaaa gggttggttt ggctgctatg 2640tgtttatggg gtgcctttgc tcattgtgaa cggttttctt gtgactatca catatttgca 2700gcacacacac tttgccttgc ctcattacga ttcatcagaa tgggactggc tgaagggagc 2760tttggcaact atggacagag attaagcggc cgcatgcctc cagaaaagaa agaaattttc 2820aagtccttgg agggatgggc ctcggagtgg gtcctaccgc tgctgaagcc cgtggagcaa 2880tgctggcagc cacaaaactt cctccctgac ccctcccttc cgcatgaaga gttcagccat 2940caggtgaagg agcttcgcga acgcactaaa gagttacctg atgagtactt tgtggtgctg 3000gtgggtgata tggtcaccga ggacgcgctt cccacttacc agaccatgat caacaacctt 3060gatggagtga aagatgacag cggcacgagc ccgagcccgt gggccgtgtg gacccgggcc 3120tggaccgccg aggaaaacag acacggggat ctgctcagaa cttatttgta tctctctggg 3180agggttgaca tggctaaggt cgaaaagacc gtacattacc tcatttcagc tggcatggac 3240cctgggacag acaacaaccc atatttgggg tttgtgtaca cgtcattcca agagcgagca 3300acatttgtgg cgcacgggaa cacggctcgg ctcgcgaagg agggcgggga tccagtgctg 3360gcgcgcgcgc ctatgcggga ccatcgcagc ggacgagaag cggcacgaga acgcgtactc 3420aagaatcgtg gagaagcttc tggaagtgga ccccaccggg gcaatggtgg ccatagggaa 3480catgatggag aagaagatca cgatgccggc gcaccttatg tacgatgggg atgaccccag 3540gctattcgag cactactccg ctgtggcgca gcgcataggc gtgtacaccg ccaacgacta 3600cgcagacatc ttggatttct cgttgacggt gaagattgga gaagcttgaa ggattgatgc 3660ctgaggggaa gcgggcccca ggatttccgt gtgtgggttg cccccgagga ttaggaggtt 3720ccaagaacgc gctgatgagc gagcgcgtaa gatgaagaag catcatgccg ttaagttcag 3780ttggattttc aataaagaat tgcttttgtg agcggccgcc gactcgacga tgagcgagat 3840gaccagctcc ggccgccgac tcgacgatga gcgagatgac cagctccggc cgcgacacaa 3900gtgtgagagt actaaataaa tgctttggtt gtacgaaatc attacactaa ataaaataat 3960caaagcttat atatgccttc cgctaaggcc gaatgcaaag aaattggttc tttctcgtta 4020tcttttgcca cttttactag tacgtattaa ttactactta atcatctttg tttacggctc 4080attatatccg tcgacgg 4097163964DNAartificial sequenceALS selectable marker recombinant DNA fragment 16ggtcgactct agtaagcttt gctctagatc aaactcacat ccaaacataa catggatatc 60ttccttacca atcatactaa ttattttggg ttaaatatta atcattattt ttaagatatt 120aattaagaaa ttaaaagatt ttttaaaaaa atgtataaaa ttatattatt catgattttt 180catacatttg attttgataa taaatatatt ttttttaatt tcttaaaaaa tgttgcaaga 240cacttattag acatagtctt gttctgttta caaaagcatt catcatttaa tacattaaaa 300aatatttaat actaacagta gaatcttctt gtgagtggtg tgggagtagg caacctggca 360ttgaaacgag agaaagagag tcagaaccag aagacaaata aaaagtatgc aacaaacaaa 420tcaaaatcaa agggcaaagg ctggggttgg ctcaattggt tgctacattc aattttcaac 480tcagtcaacg gttgagattc actctgactt ccccaatcta agccgcggat gcaaacggtt 540gaatctaacc cacaatccaa tctcgttact taggggcttt tccgtcatta actcacccct 600gccacccggt ttccctataa attggaactc aatgctcccc tctaaactcg tatcgcttca 660gagttgagac caagacacac tcgttcatat atctctctgc tcttctcttc tcttctacct 720ctcaaggtac ttttcttctc cctctaccaa atcctagatt ccgtggttca atttcggatc 780ttgcacttct ggtttgcttt gccttgcttt ttcctcaact gggtccatct aggatccatg 840tgaaactcta ctctttcttt aatatctgcg gaatacgcgt tggactttca gatctagtcg 900aaatcatttc ataattgcct ttctttcttt tagcttatga gaaataaaat cacttttttt 960ttatttcaaa ataaaccttg ggccttgtgc tgactgagat ggggtttggt gattacagaa 1020ttttagcgaa ttttgtaatt gtacttgttt gtctgtagtt ttgttttgtt ttcttgtttc 1080tcatacattc cttaggcttc aattttattc gagtataggt cacaatagga attcaaactt 1140tgagcagggg aattaatccc ttccttcaaa tccagtttgt ttgtatatat gtttaaaaaa 1200tgaaactttt gctttaaatt ctattataac tttttttatg gctgaaattt ttgcatgtgt 1260ctttgctctc tgttgtaaat ttactgttta ggtactaact ctaggcttgt tgtgcagttt 1320ttgaagtata accatgccac acaacacaat ggcggccacc gcttccagaa ccacccgatt 1380ctcttcttcc tcttcacacc ccaccttccc caaacgcatt actagatcca ccctccctct 1440ctctcatcaa accctcacca aacccaacca cgctctcaaa atcaaatgtt ccatctccaa 1500accccccacg gcggcgccct tcaccaagga agcgccgacc acggagccct tcgtgtcacg 1560gttcgcctcc ggcgaacctc gcaagggcgc ggacatcctt gtggaggcgc tggagaggca 1620gggcgtgacg acggtgttcg cgtaccccgg cggtgcgtcg atggagatcc accaggcgct 1680cacgcgctcc gccgccatcc gcaacgtgct cccgcgccac gagcagggcg gcgtcttcgc 1740cgccgaaggc tacgcgcgtt cctccggcct ccccggcgtc tgcattgcca cctccggccc 1800cggcgccacc aacctcgtga gcggcctcgc cgacgcttta atggacagcg tcccagtcgt 1860cgccatcacc ggccaggtcg cccgccggat gatcggcacc gacgccttcc aagaaacccc 1920gatcgtggag gtgagcagat ccatcacgaa gcacaactac ctcatcctcg acgtcgacga 1980catcccccgc gtcgtcgccg aggctttctt cgtcgccacc tccggccgcc ccggtccggt 2040cctcatcgac attcccaaag acgttcagca gcaactcgcc gtgcctaatt gggacgagcc 2100cgttaacctc cccggttacc tcgccaggct gcccaggccc cccgccgagg cccaattgga 2160acacattgtc agactcatca tggaggccca aaagcccgtt ctctacgtcg gcggtggcag 2220tttgaattcc agtgctgaat tgaggcgctt tgttgaactc actggtattc ccgttgctag 2280cactttaatg ggtcttggaa cttttcctat tggtgatgaa tattcccttc agatgctggg 2340tatgcatggt actgtttatg ctaactatgc tgttgacaat agtgatttgt tgcttgcctt 2400tggggtaagg tttgatgacc gtgttactgg gaagcttgag gcttttgcta gtagggctaa 2460gattgttcac attgatattg attctgccga gattgggaag aacaagcagg cgcacgtgtc 2520ggtttgcgcg gatttgaagt tggccttgaa gggaattaat atgattttgg aggagaaagg 2580agtggagggt aagtttgatc ttggaggttg gagagaagag attaatgtgc agaaacacaa 2640gtttccattg ggttacaaga cattccagga cgcgatttct ccgcagcatg ctatcgaggt 2700tcttgatgag ttgactaatg gagatgctat tgttagtact ggggttgggc agcatcaaat 2760gtgggctgcg cagttttaca agtacaagag accgaggcag tggttgacct cagggggtct 2820tggagccatg ggttttggat tgcctgcggc tattggtgct gctgttgcta accctggggc 2880tgttgtggtt gacattgatg gggatggtag tttcatcatg aatgttcagg agttggccac 2940tataagagtg gagaatctcc cagttaagat attgttgttg aacaatcagc atttgggtat 3000ggtggttcag ttggaggata ggttctacaa gtccaataga gctcacacct atcttggaga 3060tccgtctagc gagagcgaga tattcccaaa catgctcaag tttgctgatg cttgtgggat 3120accggcagcg cgagtgacga agaaggaaga gcttagagcg gcaattcaga gaatgttgga 3180cacccctggc ccctaccttc ttgatgtcat tgtgccccat caggagcatg tgttgccgat 3240gattcccagt aatggatcct tcaaggatgt gataactgag ggtgatggta gaacgaggta 3300ctgattgcct agaccaaatg ttccttgatg cttgttttgt acaatatata taagataatg 3360ctgtcctagt tgcaggattt ggcctgtggt gagcatcata gtctgtagta gttttggtag 3420caagacattt tattttcctt ttatttaact tactacatgc agtagcatct atctatctct 3480gtagtctgat atctcctgtt gtctgtattg tgccgttgga ttttttgctg tagtgagact 3540gaaaatgatg tgctagtaat aatatttctg ttagaaatct aagtagagaa tctgttgaag 3600aagtcaaaag ctaatggaat caggttacat atcaatgttt ttcttttttt agcggttggt 3660agacgtgtag attcaacttc tcttggagct cacctaggca atcagtaaaa tgcatattcc 3720ttttttaact tgccatttat ttacttttag tggaaattgt gaccaatttg ttcatgtaga 3780acggatttgg accattgcgt ccacaaaacg tctcttttgc tcgatcttca caaagcgata 3840ccgaaatcca gagatagttt tcaaaagtca gaaatggcaa agttataaat agtaaaacag 3900aatagatgct gtaatcgact tcaataacaa gtggcatcac gtttctagtt ctagacccgg 3960gtac 396417656PRTartificial sequenceSoybean ALS resistant to herbicides 17Met Pro His Asn Thr Met Ala Ala Thr Ala Ser Arg Thr Thr Arg Phe1 5 10 15Ser Ser Ser Ser Ser His Pro Thr Phe Pro Lys Arg Ile Thr Arg Ser 20 25 30Thr Leu Pro Leu Ser His Gln Thr Leu Thr Lys Pro Asn His Ala Leu 35 40 45Lys Ile Lys Cys Ser Ile Ser Lys Pro Pro Thr Ala Ala Pro Phe Thr 50 55 60Lys Glu Ala Pro Thr Thr Glu Pro Phe Val Ser Arg Phe Ala Ser Gly65 70 75 80Glu Pro Arg Lys Gly Ala Asp Ile Leu Val Glu Ala Leu Glu Arg Gln 85 90 95Gly Val Thr Thr Val Phe Ala Tyr Pro Gly Gly Ala Ser Met Glu Ile 100 105 110His Gln Ala Leu Thr Arg Ser Ala Ala Ile Arg Asn Val Leu Pro Arg 115 120 125His Glu Gln Gly Gly Val Phe Ala Ala Glu Gly Tyr Ala Arg Ser Ser 130 135 140Gly Leu Pro Gly Val Cys Ile Ala Thr Ser Gly Pro Gly Ala Thr Asn145 150 155 160Leu Val Ser Gly Leu Ala Asp Ala Leu Met Asp Ser Val Pro Val Val 165 170 175Ala Ile Thr Gly Gln Val Ala Arg Arg Met Ile Gly Thr Asp Ala Phe 180 185 190Gln Glu Thr Pro Ile Val Glu Val Ser Arg Ser Ile Thr Lys His Asn 195 200 205Tyr Leu Ile Leu Asp Val Asp Asp Ile Pro Arg Val Val Ala Glu Ala 210 215 220Phe Phe Val Ala Thr Ser Gly Arg Pro Gly Pro Val Leu Ile Asp Ile225 230 235 240Pro Lys Asp Val Gln Gln Gln Leu Ala Val Pro Asn Trp Asp Glu Pro 245 250 255Val Asn Leu Pro Gly Tyr Leu Ala Arg Leu Pro Arg Pro Pro Ala Glu 260 265 270Ala Gln Leu Glu His Ile Val Arg Leu Ile Met Glu Ala Gln Lys Pro 275 280 285Val Leu Tyr Val Gly Gly Gly Ser Leu Asn Ser Ser Ala Glu Leu Arg 290 295 300Arg Phe Val Glu Leu Thr Gly Ile Pro Val Ala Ser Thr Leu Met Gly305 310 315 320Leu Gly Thr Phe Pro Ile Gly Asp Glu Tyr Ser Leu Gln Met Leu Gly 325 330 335Met His Gly Thr Val Tyr Ala Asn Tyr Ala Val Asp Asn Ser Asp Leu 340 345 350Leu Leu Ala Phe Gly Val Arg Phe Asp Asp Arg Val Thr Gly Lys Leu 355 360 365Glu Ala Phe Ala Ser Arg Ala Lys Ile Val His Ile Asp Ile Asp Ser 370 375 380Ala Glu Ile Gly Lys Asn Lys Gln Ala His Val Ser Val Cys Ala Asp385 390 395 400Leu Lys Leu Ala Leu Lys Gly Ile Asn Met Ile Leu Glu Glu Lys Gly 405 410 415Val Glu Gly Lys Phe Asp Leu Gly Gly Trp Arg Glu Glu Ile Asn Val 420 425 430Gln Lys His Lys Phe Pro Leu Gly Tyr Lys Thr Phe Gln Asp Ala Ile 435 440 445Ser Pro Gln His Ala Ile Glu Val Leu Asp Glu Leu Thr Asn Gly Asp 450 455 460Ala Ile Val Ser Thr Gly Val Gly Gln His Gln Met Trp Ala Ala Gln465 470 475 480Phe Tyr Lys Tyr Lys Arg Pro Arg Gln Trp Leu Thr Ser Gly Gly Leu 485 490 495Gly Ala Met Gly Phe Gly Leu Pro Ala Ala Ile Gly Ala Ala Val Ala 500 505 510Asn Pro Gly Ala Val Val Val Asp Ile Asp Gly Asp Gly Ser Phe Ile 515 520 525Met Asn Val Gln Glu Leu Ala Thr Ile Arg Val Glu Asn Leu Pro Val 530 535 540Lys Ile Leu Leu Leu Asn Asn Gln His Leu Gly Met Val Val Gln Leu545 550 555 560Glu Asp Arg Phe Tyr Lys Ser Asn Arg Ala His Thr Tyr Leu Gly Asp 565 570 575Pro Ser Ser Glu Ser Glu Ile Phe Pro Asn Met Leu Lys Phe Ala Asp 580 585 590Ala Cys Gly Ile Pro Ala Ala Arg Val Thr Lys Lys Glu Glu Leu Arg 595 600 605Ala Ala Ile Gln Arg Met Leu Asp Thr Pro Gly Pro Tyr Leu Leu Asp 610 615 620Val Ile Val Pro His Gln Glu His Val Leu Pro Met Ile Pro Ser Asn625 630 635 640Gly Ser Phe Lys Asp Val Ile Thr Glu Gly Asp Gly Arg Thr Arg Tyr 645 650 655184PRTartificial sequencetobacco wild type ALS subsequence B 18Gly Gln Val Pro11910PRTartificial sequencetobacco wild type ALS subsequence F 19Gly Met Val Xaa Gln Trp Glu Asp Arg Phe1 5 10205PRTartificial sequenceN-terminal amino acids added to ALS 20Met Pro His Asn Thr1 5216547DNAartificial sequencePlasmid PHP17064 21gggcgaattg ggttacccgg accggaattc gggatctgag tctagaaatc cgtcaacatg 60gtggagcacg acactctcgt ctactccaag aatatcaaag atacagtctc agaagaccaa 120agggctattg agacttttca acaaagggta atatcgggaa acctcctcgg attccattgc 180ccagctatct gtcacttcat caaaaggaca gtagaaaagg aaggtggcac ctacaaatgc 240catcattgcg ataaaggaaa ggctatcgtt caagatgcct ctgccgacag tggtcccaaa 300gatggacccc cacccacgag gagcatcgtg gaaaaagaag acgttccaac cacgtcttca 360aagcaagtgg attgatgtga tgatcctatg cgtatggtat gacgtgtgtt caagatgatg 420acttcaaacc tacctatgac gtatggtatg aacgtgtgtc gactgatgac ttagatccac 480tcgagcggct ataaatacgt acctacgcac cctgcgctac catccctaga gctgcagctt 540atttttacaa caattaccaa caacaacaaa caacaaacaa cattacaatt actatttaca 600attacagtcg acccgtaccc acacaacaca atggcggcca ccgcttccag aaccacccga 660ttctcttctt cctcttcaca ccccaccttc cccaaacgca ttactagatc caccctccct 720ctctctcatc aaaccctcac caaacccaac cacgctctca aaatcaaatg ttccatctcc 780aaacccccca cggcggcgcc cttcaccaag gaagcgccga ccacggagcc cttcgtgtca 840cggttcgcct ccggcgaacc tcgcaagggc gcggacatcc ttgtggaggc gctggagagg 900cagggcgtga cgacggtgtt cgcgtacccc ggcggtgcgt cgatggagat ccaccaggcg 960ctcacgcgct ccgccgccat ccgcaacgtg ctcccgcgcc acgagcaggg cggcgtcttc 1020gccgccgaag gctacgcgcg ttcctccggc ctccccggcg tctgcattgc cacctccggc 1080cccggcgcca ccaacctcgt gagcggcctc gccgacgctt taatggacag cgtcccagtc 1140gtcgccatca ccggccaggt cgcccgccgg atgatcggca ccgacgcctt ccaagaaacc 1200ccgatcgtgg aggtgagcag atccatcacg aagcacaact acctcatcct cgacgtcgac 1260gacatccccc gcgtcgtcgc cgaggctttc ttcgtcgcca cctccggccg ccccggtccg 1320gtcctcatcg acattcccaa agacgttcag cagcaactcg ccgtgcctaa ttgggacgag 1380cccgttaacc tccccggtta cctcgccagg ctgcccaggc cccccgccga ggcccaattg 1440gaacacattg tcagactcat catggaggcc caaaagcccg ttctctacgt cggcggtggc 1500agtttgaatt ccagtgctga attgaggcgc tttgttgaac tcactggtat tcccgttgct 1560agcactttaa tgggtcttgg aacttttcct attggtgatg aatattccct tcagatgctg 1620ggtatgcatg gtactgttta tgctaactat gctgttgaca atagtgattt gttgcttgcc 1680tttggggtaa ggtttgatga ccgtgttact gggaagcttg aggcttttgc tagtagggct 1740aagattgttc acattgatat tgattctgcc gagattggga agaacaagca ggcgcacgtg 1800tcggtttgcg cggatttgaa gttggccttg aagggaatta atatgatttt ggaggagaaa 1860ggagtggagg gtaagtttga tcttggaggt tggagagaag agattaatgt gcagaaacac 1920aagtttccat tgggttacaa gacattccag gacgcgattt ctccgcagca tgctatcgag 1980gttcttgatg agttgactaa tggagatgct attgttagta ctggggttgg gcagcatcaa 2040atgtgggctg cgcagtttta caagtacaag agaccgaggc agtggttgac ctcagggggt 2100cttggagcca tgggttttgg attgcctgcg gctattggtg ctgctgttgc taaccctggg 2160gctgttgtgg ttgacattga tggggatggt agtttcatca tgaatgttca ggagttggcc 2220actataagag tggagaatct cccagttaag atattgttgt tgaacaatca gcatttgggt 2280atggtggttc agttggagga taggttctac aagtccaata gagctcacac ctatcttgga 2340gatccgtcta gcgagagcga gatattccca aacatgctca agtttgctga tgcttgtggg 2400ataccggcag cgcgagtgac gaagaaggaa gagcttagag cggcaattca gagaatgttg 2460gacacccctg gcccctacct tcttgatgtc attgtgcccc atcaggagca tgtgttgccg 2520atgattccca gtaatggatc cttcaaggat gtgataactg agggtgatgg tagaacgagg 2580tactgattgc ctagaccaaa tgttccttga tgcttgtttt gtacaatata tataagataa 2640tgctgtccta gttgcaggat ttggcctgtg gtgagcatca tagtctgtag tagttttggt 2700agcaagacat tttattttcc ttttatttaa cttactacat gcagtagcat ctatctatct 2760ctgtagtctg atatctcctg ttgtctgtat tgtgccgttg gattttttgc tgtagtgaga 2820ctgaaaatga tgtgctagta ataatatttc tgttagaaat ctaagtagag

aatctgttga 2880agaagtcaaa agctaatgga atcaggttac atatcaatgt ttttcttttt ttagcggttg 2940gtagacgtgt agattcaact tctcttggag ctcacctagg caatcagtaa aatgcatatt 3000ccttttttaa cttgccattt atttactttt agtggaaatt gtgaccaatt tgttcatgta 3060gaacggattt ggaccattgc gtccacaaaa cgtctctttt gctcgatctt cacaaagcga 3120taccgaaatc cagagatagt tttcaaaagt cagaaatggc aaagttataa atagtaaaac 3180agaatagatg ctgtaatcga cttcaataac aagtggcatc acgtttctag ttctagaccc 3240gggtctagag tcgacctgca ggcatgcccg cggatatcga tgggccccgg ccgaagcttc 3300ggtccgggtc acccagcttg agtattctat agtgtcacct aaatagcttg gcgtaatcat 3360ggtcatagct gtttcctgtg tgaaattgtt atccgctcac aattccacac aacatacgag 3420ccggaagcat aaagtgtaaa gcctggggtg cctaatgagt gagctaactc acattaattg 3480cgttgcgctc actgcccgct ttccagtcgg gaaacctgtc gtgccagctg cattaatgaa 3540tcggccaacg cgcggggaga ggcggtttgc gtattgggcg ctcttccgct tcctcgctca 3600ctgactcgct gcgctcggtc gttcggctgc ggcgagcggt atcagctcac tcaaaggcgg 3660taatacggtt atccacagaa tcaggggata acgcaggaaa gaacatgtga gcaaaaggcc 3720agcaaaaggc caggaaccgt aaaaaggccg cgttgctggc gtttttcgat aggctccgcc 3780cccctgacga gcatcacaaa aatcgacgct caagtcagag gtggcgaaac ccgacaggac 3840tataaagata ccaggcgttt ccccctggaa gctccctcgt gcgctctcct gttccgaccc 3900tgccgcttac cggatacctg tccgcctttc tcccttcggg aagcgtggcg ctttctcata 3960gctcacgctg taggtatctc agttcggtgt aggtcgttcg ctccaagctg ggctgtgtgc 4020acgaaccccc cgttcagccc gaccgctgcg ccttatccgg taactatcgt cttgagtcca 4080acccggtaag acacgactta tcgccactgg cagcagccac tggtaacagg attagcagag 4140cgaggtatgt aggcggtgct acagagttct tgaagtggtg gcctaactac ggctacacta 4200gaaggacagt atttggtatc tgcgctctgc tgaagccagt taccttcgga aaaagagttg 4260gtagctcttg atccggcaaa caaaccaccg ctggtagcgg tggttttttt gtttgcaagc 4320agcagattac gcgcagaaaa aaaggatctc aagaagatcc tttgatcttt tctacggggt 4380ctgacgctca gtggaacgaa aactcacgtt aagggatttt ggtcatggag ccacgttgtg 4440tctcaaaatc tctgatgtta cattgcacaa gataaaaata tatcatcatg aacaataaaa 4500ctgtctgctt acataaacag taatacaagg ggtgttatga gccatattca acgggaaacg 4560tcttgctcga ggccgcgatt aaattccaac atggatgctg atttatatgc ctataaatgg 4620gctcgcgata atgtcggcca atcaggtccg acaatctatc gattgtatgg gaagcccgat 4680gcgccagact tgtttctgaa acatggcaaa ggtagccttg ccaatgatgt tacagatgag 4740atggtcagac taaactgcct gacggaattt atgcctcttc cgaccatcaa gcattttatc 4800cgtactcctg atgatgcatg gttactcacc actgcgatcc cngggaaaac agcattccag 4860gtattagaag aatatcctga ttcaggtgaa aatattgttg atgcgctggc agtgttcctg 4920cgccggttgc attcgattcc tctttgtaat tgtcctttta acagcgatcg cgtatttcgt 4980ctcgctcagg cgcaatcacg aatgaataac ggtttggttg atgcgagtga ttttgatgac 5040gagcgtaatg gctggcctgt tgaacaagtc tggaaagaaa tgcataanct tttgccattc 5100tcaccggatt cagtcgtcac tcatggtgat ttctcacttg ataaccttat ttttgaccag 5160gcgaaattaa taggttgtat tgatcttcga cgagtcggaa tcgcagaccg ataccaggat 5220cttgccatcc tatggaactg cctcggtgag ttttctcctt cattacagaa acggcttttt 5280caaaaatatg gtattgataa tcctgatatg aataaattgc agtttcattt gatcctcgat 5340gagtttttct aatcagaatt ggttaattgg ttgtaacact ggcagagcat tacgctgact 5400tgacgggacg gcggctttgt tgaataaatc gaacttttgc tgacttgaag gatcagatca 5460cgcatcttcc cgacaacgca gaccgttccg tggcaaagca aaagttcaaa atcaccaact 5520ggtccaccta caacaaagct ctcatcaacc gtggctccct cactttctgg ctggatgatg 5580gggcgattca ggcctggtat gagtcagcaa caccttcttc acgagccatg acattaacct 5640ataaaaatag gcgtatcacg aggccctttc gtctcgcgcg tttcggtgat gacggtgaaa 5700acctctgaca catgcagctc ccggagacgg tcacagcttg tctgtaagcg gatgccggga 5760gcagacaagc ccgtcagggc gcgtcagcgg gtgttggcgg gtgtcggggc tggcttaact 5820atgcggcatc agagcagatt gtactgagag tgcaccatat gcggtgtgaa ataccgcaca 5880gatgcgtaag gagaaaatac cgcatcaggc gaaattgtaa acgttaatat tttgttaaaa 5940ttcgcgttaa atatttgtta aatcagctca ttttttaacc aataggccga aatcggcaaa 6000atcccttata aatcaaaaga atagaccgag atagggttga gtgttgttcc agtttggaac 6060aagagtccac tattaaagaa cgtggactcc aacgtcaaag ggcgaaaaac cgtctatcag 6120ggcgatggcc cactacgtga accatcaccc aaatcaagtt ttttgcggtc gaggtgccgt 6180aaagctctaa atcggaaccc taaagggagc ccccgattta gagcttgacg gggaaagccg 6240gcgaacgtgg cgagaaagga agggaagaaa gcgaaaggag cgggcgctag ggcgctggca 6300agtgtagcgg tcacgctgcg cgtaaccacc acacccgccg cgcttaatgc gccgctacag 6360ggcgcgtcca ttcgccattc aggctgcgca actgttggga agggcgatcg gtgcgggcct 6420cttcgctatt acgccagctg gcgaaagggg gatgtgctgc aaggcgatta agttgggtaa 6480cgccagggtt ttcccagtca cgacgttgta aaacgacggc cagtgaattg taatacgact 6540cactata 6547223191DNAartificial sequenceRecombinant DNA fragment PHP17064A 22ctagaaatcc gtcaacatgg tggagcacga cactctcgtc tactccaaga atatcaaaga 60tacagtctca gaagaccaaa gggctattga gacttttcaa caaagggtaa tatcgggaaa 120cctcctcgga ttccattgcc cagctatctg tcacttcatc aaaaggacag tagaaaagga 180aggtggcacc tacaaatgcc atcattgcga taaaggaaag gctatcgttc aagatgcctc 240tgccgacagt ggtcccaaag atggaccccc acccacgagg agcatcgtgg aaaaagaaga 300cgttccaacc acgtcttcaa agcaagtgga ttgatgtgat gatcctatgc gtatggtatg 360acgtgtgttc aagatgatga cttcaaacct acctatgacg tatggtatga acgtgtgtcg 420actgatgact tagatccact cgagcggcta taaatacgta cctacgcacc ctgcgctacc 480atccctagag ctgcagctta tttttacaac aattaccaac aacaacaaac aacaaacaac 540attacaatta ctatttacaa ttacagtcga cccgtaccca cacaacacaa tggcggccac 600cgcttccaga accacccgat tctcttcttc ctcttcacac cccaccttcc ccaaacgcat 660tactagatcc accctccctc tctctcatca aaccctcacc aaacccaacc acgctctcaa 720aatcaaatgt tccatctcca aaccccccac ggcggcgccc ttcaccaagg aagcgccgac 780cacggagccc ttcgtgtcac ggttcgcctc cggcgaacct cgcaagggcg cggacatcct 840tgtggaggcg ctggagaggc agggcgtgac gacggtgttc gcgtaccccg gcggtgcgtc 900gatggagatc caccaggcgc tcacgcgctc cgccgccatc cgcaacgtgc tcccgcgcca 960cgagcagggc ggcgtcttcg ccgccgaagg ctacgcgcgt tcctccggcc tccccggcgt 1020ctgcattgcc acctccggcc ccggcgccac caacctcgtg agcggcctcg ccgacgcttt 1080aatggacagc gtcccagtcg tcgccatcac cggccaggtc gcccgccgga tgatcggcac 1140cgacgccttc caagaaaccc cgatcgtgga ggtgagcaga tccatcacga agcacaacta 1200cctcatcctc gacgtcgacg acatcccccg cgtcgtcgcc gaggctttct tcgtcgccac 1260ctccggccgc cccggtccgg tcctcatcga cattcccaaa gacgttcagc agcaactcgc 1320cgtgcctaat tgggacgagc ccgttaacct ccccggttac ctcgccaggc tgcccaggcc 1380ccccgccgag gcccaattgg aacacattgt cagactcatc atggaggccc aaaagcccgt 1440tctctacgtc ggcggtggca gtttgaattc cagtgctgaa ttgaggcgct ttgttgaact 1500cactggtatt cccgttgcta gcactttaat gggtcttgga acttttccta ttggtgatga 1560atattccctt cagatgctgg gtatgcatgg tactgtttat gctaactatg ctgttgacaa 1620tagtgatttg ttgcttgcct ttggggtaag gtttgatgac cgtgttactg ggaagcttga 1680ggcttttgct agtagggcta agattgttca cattgatatt gattctgccg agattgggaa 1740gaacaagcag gcgcacgtgt cggtttgcgc ggatttgaag ttggccttga agggaattaa 1800tatgattttg gaggagaaag gagtggaggg taagtttgat cttggaggtt ggagagaaga 1860gattaatgtg cagaaacaca agtttccatt gggttacaag acattccagg acgcgatttc 1920tccgcagcat gctatcgagg ttcttgatga gttgactaat ggagatgcta ttgttagtac 1980tggggttggg cagcatcaaa tgtgggctgc gcagttttac aagtacaaga gaccgaggca 2040gtggttgacc tcagggggtc ttggagccat gggttttgga ttgcctgcgg ctattggtgc 2100tgctgttgct aaccctgggg ctgttgtggt tgacattgat ggggatggta gtttcatcat 2160gaatgttcag gagttggcca ctataagagt ggagaatctc ccagttaaga tattgttgtt 2220gaacaatcag catttgggta tggtggttca gttggaggat aggttctaca agtccaatag 2280agctcacacc tatcttggag atccgtctag cgagagcgag atattcccaa acatgctcaa 2340gtttgctgat gcttgtggga taccggcagc gcgagtgacg aagaaggaag agcttagagc 2400ggcaattcag agaatgttgg acacccctgg cccctacctt cttgatgtca ttgtgcccca 2460tcaggagcat gtgttgccga tgattcccag taatggatcc ttcaaggatg tgataactga 2520gggtgatggt agaacgaggt actgattgcc tagaccaaat gttccttgat gcttgttttg 2580tacaatatat ataagataat gctgtcctag ttgcaggatt tggcctgtgg tgagcatcat 2640agtctgtagt agttttggta gcaagacatt ttattttcct tttatttaac ttactacatg 2700cagtagcatc tatctatctc tgtagtctga tatctcctgt tgtctgtatt gtgccgttgg 2760attttttgct gtagtgagac tgaaaatgat gtgctagtaa taatatttct gttagaaatc 2820taagtagaga atctgttgaa gaagtcaaaa gctaatggaa tcaggttaca tatcaatgtt 2880tttctttttt tagcggttgg tagacgtgta gattcaactt ctcttggagc tcacctaggc 2940aatcagtaaa atgcatattc cttttttaac ttgccattta tttactttta gtggaaattg 3000tgaccaattt gttcatgtag aacggatttg gaccattgcg tccacaaaac gtctcttttg 3060ctcgatcttc acaaagcgat accgaaatcc agagatagtt ttcaaaagtc agaaatggca 3120aagttataaa tagtaaaaca gaatagatgc tgtaatcgac ttcaataaca agtggcatca 3180cgtttctagt t 3191232924DNAartificial sequencefragment PHP19340A 23cgcgccaagc ttggatcctc gaagagaagg gttaataaca cactttttta acatttttaa 60cacaaatttt agttatttaa aaatttatta aaaaatttaa aataagaaga ggaactcttt 120aaataaatct aacttacaaa atttatgatt tttaataagt tttcaccaat aaaaaatgtc 180ataaaaatat gttaaaaagt atattatcaa tattctcttt atgataaata aaaagaaaaa 240aaaaataaaa gttaagtgaa aatgagattg aagtgacttt aggtgtgtat aaatatatca 300accccgccaa caatttattt aatccaaata tattgaagta tattattcca tagcctttat 360ttatttatat atttattata taaaagcttt atttgttcta ggttgttcat gaaatatttt 420tttggtttta tctccgttgt aagaaaatca tgtgctttgt gtcgccactc actattgcag 480ctttttcatg cattggtcag attgacggtt gattgtattt ttgtttttta tggttttgtg 540ttatgactta agtcttcatc tctttatctc ttcatcaggt ttgatggtta cctaatatgg 600tccatgggta catgcatggt taaattaggt ggccaacttt gttgtgaacg atagaatttt 660ttttatatta agtaaactat ttttatatta tgaaataata ataaaaaaaa tattttatca 720ttattaacaa aatcatatta gttaatttgt taactctata ataaaagaaa tactgtaaca 780ttcacattac atggtaacat ctttccaccc tttcatttgt tttttgtttg atgacttttt 840ttcttgttta aatttatttc ccttctttta aatttggaat acattatcat catatataaa 900ctaaaatact aaaaacagga ttacacaaat gataaataat aacacaaata tttataaatc 960tagctgcaat atatttaaac tagctatatc gatattgtaa aataaaacta gctgcattga 1020tactgataaa aaaatatcat gtgctttctg gactgatgat gcagtatact tttgacattg 1080cctttatttt atttttcaga aaagctttct tagttctggg ttcttcatta tttgtttccc 1140atctccattg tgaattgaat catttgcttc gtgtcacaaa tacaatttag ntaggtacat 1200gcattggtca gattcacggt ttattatgtc atgacttaag ttcatggtag tacattacct 1260gccacgcatg cattatattg gttagatttg ataggcaaat ttggttgtca acaatataaa 1320tataaataat gtttttatat tacgaaataa cagtgatcaa aacaaacagt tttatcttta 1380ttaacaagat tttgtttttg tttgatgacg ttttttaatg tttacgcttt cccccttctt 1440ttgaatttag aacactttat catcataaaa tcaaatacta aaaaaattac atatttcata 1500aataataaca caaatatttt taaaaaatct gaaataataa tgaacaatat tacatattat 1560cacgaaaatt cattaataaa aatattatat aaataaaatg taatagtagt tatatgtagg 1620aaaaaagtac tgcacgcata atatatacaa aaagattaaa atgaactatt ataaataata 1680acactaaatt aatggtgaat catatcaaaa taatgaaaaa gtaaataaaa tttgtaatta 1740acttctatat gtattacaca cacaaataat aaataatagt aaaaaaaatt atgataaata 1800tttaccatct cataagatat ttaaaataat gataaaaata tagattattt tttatgcaac 1860tagctagcca aaaagagaac acgggtatat ataaaaagag tacctttaaa ttctactgta 1920cttcctttat tcctgacgtt tttatatcaa gtggacatac gtgaagattt taattatcag 1980tctaaatatt tcattagcac ttaatacttt tctgttttat tcctatccta taagtagtcc 2040cgattctccc aacattgctt attcacacaa ctaactaaga aagtcttcca tagcccccca 2100agcggccgct gagtgattgc tcacgagtgt ggtcaccatg ccttcagcaa gtaccaatgg 2160gttgatgatg ttgtgggttt gacccttcac tcaacacttt tagtccctta tttctcatgg 2220aaaataagcc atcgccgcca tcactccaac acaggttccc ttgaccgtga tgaagtgttt 2280gtcccaaaac caaaatccaa agttgcatgg ttttccaagt acttaaacaa ccctctagga 2340agggctgttt ctcttctcgt cacactcaca atagggtggc ctatgtattt agccttcaat 2400gtctctggta gaccctatga tagttttgca agccactacc acccttatgc tcccatatat 2460tctaaccgtg agaggcttct gatctatgtc tctgatgttg ctttgttttc tgtgacttac 2520tctctctacc gtgttgcaac cctgaaaggg ttggtttggc tgctatgtgt ttatggggtg 2580cctttgctca ttgtgaacgg ttttcttgtg actatcacat atttgcagca cacacacttt 2640gccttgcctc attacgattc atcagaatgg gactggctga agggagcttt ggcaactatg 2700gacagagatt aagcggccgc gacacaagtg tgagagtact aaataaatgc tttggttgta 2760cgaaatcatt acactaaata aaataatcaa agcttatata tgccttccgc taaggccgaa 2820tgcaaagaaa ttggttcttt ctcgttatct tttgccactt ttactagtac gtattaatta 2880ctacttaatc atctttgttt acggctcatt atatccgtcg acgg 2924244511DNAartificial sequencefragment PHP17752 24cgcgccaagc ttggatcccc cctcgaggtc gacggtatcg ataagcttct gcaggaattc 60tgagctagcg aagttcctat tccgaagttc ctattcttca aaaagtatag gaacttcaga 120cgtcctcgag tccgtcctgt agaaacccca acccgtgaaa tcaaaaaact cgacggcctg 180tgggcattca gtctggatcg cgaaaactgt ggaattgatc cagaattcgc tagcgaagtt 240cctattccga agttcctatt ctctagaaag tataggaact tcagatccag aattcggtcc 300gggccatcgt ggcctcttgc tcttcaggat gaagagctat gtttcgcgcc aagcttggat 360cctagaacta gaaacgtgat gccacttgtt attgaagtcg attacagcat ctattctgtt 420ttactattta taactttgcc atttctgact tttgaaaact atctctggat ttcggtatcg 480ctttgtgaag atcgagcaaa agagacgttt tgtggacgca atggtccaaa tccgttctac 540atgaacaaat tggtcacaat ttccactaaa agtaaataaa tggcaagtta aaaaaggaat 600atgcatttta ctgattgcct aggtgagctc caagagaagt tgaatctaca cgtctaccaa 660ccgctaaaaa aagaaaaaca ttgatatgta acctgattcc attagctttt gacttcttca 720acagattctc tacttagatt tctaacagaa atattattac tagcacatca ttttcagtct 780cactacagca aaaaatccaa cggcacaata cagacaacag gagatatcag actacagaga 840tagatagatg ctactgcatg tagtaagtta aataaaagga aaataaaatg tcttgctacc 900aaaactacta cagactatga tgctcaccac aggccaaatc ctgcaactag gacagcatta 960tcttatatat attgtacaaa acaagcatca aggaacattt ggtctaggca atcagtacct 1020cgttctacca tcaccctcag ttatcacatc cttgaaggat ccattactgg gaatcatcgg 1080caacacatgc tcctgatggg gcacaatgac atcaagaagg taggggccag gggtgtccaa 1140cattctctga attgccgctc taagctcttc cttcttcgtc actcgcgctg ccggtatccc 1200acaagcatca gcaaacttga gcatgtttgg gaatatctcg ctctcgctag acggatctcc 1260aagataggtg tgagctctat tggacttgta gaacctatcc tccaactgaa ccaccatacc 1320caaatgctga ttgttcaaca acaatatctt aactgggaga ttctccactc ttatagtggc 1380caactcctga acattcatga tgaaactacc atccccatca atgtcaacca caacagcccc 1440agggttagca acagcagcac caatagccgc aggcaatcca aaacccatgg ctccaagacc 1500ccctgaggtc aaccactgcc tcggtctctt gtacttgtaa aactgcgcag cccacatttg 1560atgctgccca accccagtac taacaatagc atctccatta gtcaactcat caagaacctc 1620gatagcatgc tgcggagaaa tcgcgtcctg gaatgtcttg taacccaatg gaaacttgtg 1680tttctgcaca ttaatctctt ctctccaacc tccaagatca aacttaccct ccactccttt 1740ctcctccaaa atcatattaa ttcccttcaa ggccaacttc aaatccgcgc aaaccgacac 1800gtgcgcctgc ttgttcttcc caatctcggc agaatcaata tcaatgtgaa caatcttagc 1860cctactagca aaagcctcaa gcttcccagt aacacggtca tcaaacctta ccccaaaggc 1920aagcaacaaa tcactattgt caacagcata gttagcataa acagtaccat gcatacccag 1980catctgaagg gaatattcat caccaatagg aaaagttcca agacccatta aagtgctagc 2040aacgggaata ccagtgagtt caacaaagcg cctcaattca gcactggaat tcaaactgcc 2100accgccgacg tagagaacgg gcttttgggc ctccatgatg agtctgacaa tgtgttccaa 2160ttgggcctcg gcggggggcc tgggcagcct ggcgaggtaa ccggggaggt taacgggctc 2220gtcccaatta ggcacggcga gttgctgctg aacgtctttg ggaatgtcga tgaggaccgg 2280accggggcgg ccggaggtgg cgacgaagaa agcctcggcg acgacgcggg ggatgtcgtc 2340gacgtcgagg atgaggtagt tgtgcttcgt gatggatctg ctcacctcca cgatcggggt 2400ttcttggaag gcgtcggtgc cgatcatccg gcgggcgacc tggccggtga tggcgacgac 2460tgggacgctg tccattaaag cgtcggcgag gccgctcacg aggttggtgg cgccggggcc 2520ggaggtggca atgcagacgc cggggaggcc ggaggaacgc gcgtagcctt cggcggcgaa 2580gacgccgccc tgctcgtggc gcgggagcac gttgcggatg gcggcggagc gcgtgagcgc 2640ctggtggatc tccatcgacg caccgccggg gtacgcgaac accgtcgtca cgccctgcct 2700ctccagcgcc tccacaagga tgtccgcgcc cttgcgaggt tcgccggagg cgaaccgtga 2760cacgaagggc tccgtggtcg gcgcttcctt ggtgaagggc gccgccgtgg ggggtttgga 2820gatggaacat ttgattttga gagcgtggtt gggtttggtg agggtttgat gagagagagg 2880gagggtggat ctagtaatgc gtttggggaa ggtggggtgt gaagaggaag aagagaatcg 2940ggtggttctg gaagcggtgg ccgccattgt gttgtgtggc atggttatac ttcaaaaact 3000gcacaacaag cctagagtta gtacctaaac agtaaattta caacagagag caaagacaca 3060tgcaaaaatt tcagccataa aaaaagttat aatagaattt aaagcaaaag tttcattttt 3120taaacatata tacaaacaaa ctggatttga aggaagggat taattcccct gctcaaagtt 3180tgaattccta ttgtgaccta tactcgaata aaattgaagc ctaaggaatg tatgagaaac 3240aagaaaacaa aacaaaacta cagacaaaca agtacaatta caaaattcgc taaaattctg 3300taatcaccaa accccatctc agtcagcaca aggcccaagg tttattttga aataaaaaaa 3360aagtgatttt atttctcata agctaaaaga aagaaaggca attatgaaat gatttcgact 3420agatctgaaa gtccaacgcg tattccgcag atattaaaga aagagtagag tttcacatgg 3480atcctagatg gacccagttg aggaaaaagc aaggcaaagc aaaccagaag tgcaagatcc 3540gaaattgaac cacggaatct aggatttggt agagggagaa gaaaagtacc ttgagaggta 3600gaagagaaga gaagagcaga gagatatatg aacgagtgtg tcttggtctc aactctgaag 3660cgatacgagt ttagagggga gcattgagtt ccaatttata gggaaaccgg gtggcagggg 3720tgagttaatg acggaaaagc ccctaagtaa cgagattgga ttgtgggtta gattcaaccg 3780tttgcatccg cggcttagat tggggaagtc agagtgaatc tcaaccgttg actgagttga 3840aaattgaatg tagcaaccaa ttgagccaac cccagccttt gccctttgat tttgatttgt 3900ttgttgcata ctttttattt gtcttctggt tctgactctc tttctctcgt ttcaatgcca 3960ggttgcctac tcccacacca ctcacaagaa gattctactg ttagtattaa atatttttta 4020atgtattaaa tgatgaatgc ttttgtaaac agaacaagac tatgtctaat aagtgtcttg 4080caacattttt taagaaatta aaaaaaatat atttattatc aaaatcaaat gtatgaaaaa 4140tcatgaataa tataatttta tacatttttt taaaaaatct tttaatttct taattaatat 4200cttaaaaata atgattaata tttaacccaa aataattagt atgattggta aggaagatat 4260ccatgttatg tttggatgtg agtttgatct agagcaaagc ttactagagt cgaccgatcc 4320gtcgacggcg cgcgcgcctc tagttgaaga cacgttcatg tcttcatcgt aagaagacac 4380tcagtagtct tcggccagaa tggcccggac cgaagcttct gcaggaattc tgagctagcg 4440aagttcctat tccgaagttc ctattctcta gaaagtatag gaacttcaga tccactagga 4500tccgtcgacg g 4511255437DNAartificial sequenceplasmid PHP19340 25ggccgcgaca caagtgtgag agtactaaat aaatgctttg gttgtacgaa atcattacac 60taaataaaat aatcaaagct tatatatgcc ttccgctaag gccgaatgca aagaaattgg 120ttctttctcg ttatcttttg ccacttttac tagtacgtat taattactac ttaatcatct 180ttgtttacgg ctcattatat ccgtcgacgg cgcgcccgat catccggata tagttcctcc 240tttcagcaaa aaacccctca agacccgttt agaggcccca aggggttatg ctagttattg 300ctcagcggtg gcagcagcca actcagcttc ctttcgggct ttgttagcag ccggatcgat 360ccaagctgta cctcactatt cctttgccct cggacgagtg

ctggggcgtc ggtttccact 420atcggcgagt acttctacac agccatcggt ccagacggcc gcgcttctgc gggcgatttg 480tgtacgcccg acagtcccgg ctccggatcg gacgattgcg tcgcatcgac cctgcgccca 540agctgcatca tcgaaattgc cgtcaaccaa gctctgatag agttggtcaa gaccaatgcg 600gagcatatac gcccggagcc gcggcgatcc tgcaagctcc ggatgcctcc gctcgaagta 660gcgcgtctgc tgctccatac aagccaacca cggcctccag aagaagatgt tggcgacctc 720gtattgggaa tccccgaaca tcgcctcgct ccagtcaatg accgctgtta tgcggccatt 780gtccgtcagg acattgttgg agccgaaatc cgcgtgcacg aggtgccgga cttcggggca 840gtcctcggcc caaagcatca gctcatcgag agcctgcgcg acggacgcac tgacggtgtc 900gtccatcaca gtttgccagt gatacacatg gggatcagca atcgcgcata tgaaatcacg 960ccatgtagtg tattgaccga ttccttgcgg tccgaatggg ccgaacccgc tcgtctggct 1020aagatcggcc gcagcgatcg catccatagc ctccgcgacc ggctgcagaa cagcgggcag 1080ttcggtttca ggcaggtctt gcaacgtgac accctgtgca cggcgggaga tgcaataggt 1140caggctctcg ctgaattccc caatgtcaag cacttccgga atcgggagcg cggccgatgc 1200aaagtgccga taaacataac gatctttgta gaaaccatcg gcgcagctat ttacccgcag 1260gacatatcca cgccctccta catcgaagct gaaagcacga gattcttcgc cctccgagag 1320ctgcatcagg tcggagacgc tgtcgaactt ttcgatcaga aacttctcga cagacgtcgc 1380ggtgagttca ggcttttcca tgggtatatc tccttcttaa agttaaacaa aattatttct 1440agagggaaac cgttgtggtc tccctatagt gagtcgtatt aatttcgcgg gatcgagatc 1500tgatcaacct gcattaatga atcggccaac gcgcggggag aggcggtttg cgtattgggc 1560gctcttccgc ttcctcgctc actgactcgc tgcgctcggt cgttcggctg cggcgagcgg 1620tatcagctca ctcaaaggcg gtaatacggt tatccacaga atcaggggat aacgcaggaa 1680agaacatgtg agcaaaaggc cagcaaaagg ccaggaaccg taaaaaggcc gcgttgctgg 1740cgtttttcca taggctccgc ccccctgacg agcatcacaa aaatcgacgc tcaagtcaga 1800ggtggcgaaa cccgacagga ctataaagat accaggcgtt tccccctgga agctccctcg 1860tgcgctctcc tgttccgacc ctgccgctta ccggatacct gtccgccttt ctcccttcgg 1920gaagcgtggc gctttctcaa tgctcacgct gtaggtatct cagttcggtg taggtcgttc 1980gctccaagct gggctgtgtg cacgaacccc ccgttcagcc cgaccgctgc gccttatccg 2040gtaactatcg tcttgagtcc aacccggtaa gacacgactt atcgccactg gcagcagcca 2100ctggtaacag gattagcaga gcgaggtatg taggcggtgc tacagagttc ttgaagtggt 2160ggcctaacta cggctacact agaaggacag tatttggtat ctgcgctctg ctgaagccag 2220ttaccttcgg aaaaagagtt ggtagctctt gatccggcaa acaaaccacc gctggtagcg 2280gtggtttttt tgtttgcaag cagcagatta cgcgcagaaa aaaaggatct caagaagatc 2340ctttgatctt ttctacgggg tctgacgctc agtggaacga aaactcacgt taagggattt 2400tggtcatgac attaacctat aaaaataggc gtatcacgag gccctttcgt ctcgcgcgtt 2460tcggtgatga cggtgaaaac ctctgacaca tgcagctccc ggagacggtc acagcttgtc 2520tgtaagcgga tgccgggagc agacaagccc gtcagggcgc gtcagcgggt gttggcgggt 2580gtcggggctg gcttaactat gcggcatcag agcagattgt actgagagtg caccatatgg 2640acatattgtc gttagaacgc ggctacaatt aatacataac cttatgtatc atacacatac 2700gatttaggtg acactataga acggcgcgcc aagcttggat cctcgaagag aagggttaat 2760aacacatttt ttaacatttt taacacaaat tttagttatt taaaaattta ttaaaaaatt 2820taaaataaga agaggaactc tttaaataaa tctaacttac aaaatttatg atttttaata 2880agttttcacc aataaaaaat gtcataaaaa tatgttaaaa agtatattat caatattctc 2940tttatgataa ataaaaagaa aaaaaaaata aaagttaagt gaaaatgaga ttgaagtgac 3000tttaggtgtg tataaatata tcaaccccgc caacaattta tttaatccaa atatattgaa 3060gtatattatt ccatagcctt tatttattta tatatttatt atataaaagc tttatttgtt 3120ctaggttgtt catgaaatat ttttttggtt ttatctccgt tgtaagaaaa tcatgtgctt 3180tgtgtcgcca ctcactattg cagctttttc atgcattggt cagattgacg gttgattgta 3240tttttgtttt ttatggtttt gtgttatgac ttaagtcttc atctctttat ctcttcatca 3300ggtttgatgg ttacctaata tggtccatgg gtacatgcat ggttaaatta ggtggccaac 3360tttgttgtga acgatagaat tttttttata ttaagtaaac tatttttata ttatgaaata 3420ataataaaaa aaatatttta tcattattaa caaaatcata ttagttaatt tgttaactct 3480ataataaaag aaatactgta acattcacat tacatggtaa catctttcca ccctttcatt 3540tgttttttgt ttgatgactt tttttcttgt ttaaatttat ttcccttctt ttaaatttgg 3600aatacattat catcatatat aaactaaaat actaaaaaca ggattacaca aatgataaat 3660aataacacaa atatttataa atctagctgc aatatattta aactagctat atcgatattg 3720taaaataaaa ctagctgcat tgatactgat aaaaaaatat catgtgcttt ctggactgat 3780gatgcagtat acttttgaca ttgcctttat tttatttttc agaaaagctt tcttagttct 3840gggttcttca ttatttgttt cccatctcca ttgtgaattg aatcatttgc ttcgtgtcac 3900aaatacaatt tagntaggta catgcattgg tcagattcac ggtttattat gtcatgactt 3960aagttcatgg tagtacatta cctgccacgc atgcattata ttggttagat ttgataggca 4020aatttggttg tcaacaatat aaatataaat aatgttttta tattacgaaa taacagtgat 4080caaaacaaac agttttatct ttattaacaa gattttgttt ttgtttgatg acgtttttta 4140atgtttacgc tttccccctt cttttgaatt tagaacactt tatcatcata aaatcaaata 4200ctaaaaaaat tacatatttc ataaataata acacaaatat ttttaaaaaa tctgaaataa 4260taatgaacaa tattacatat tatcacgaaa attcattaat aaaaatatta tataaataaa 4320atgtaatagt agttatatgt aggaaaaaag tactgcacgc ataatatata caaaaagatt 4380aaaatgaact attataaata ataacactaa attaatggtg aatcatatca aaataatgaa 4440aaagtaaata aaatttgtaa ttaacttcta tatgtattac acacacaaat aataaataat 4500agtaaaaaaa attatgataa atatttacca tctcataaga tatttaaaat aatgataaaa 4560atatagatta ttttttatgc aactagctag ccaaaaagag aacacgggta tatataaaaa 4620gagtaccttt aaattctact gtacttcctt tattcctgac gtttttatat caagtggaca 4680tacgtgaaga ttttaattat cagtctaaat atttcattag cacttaatac ttttctgttt 4740tattcctatc ctataagtag tcccgattct cccaacattg cttattcaca caactaacta 4800agaaagtctt ccatagcccc ccaagcggcc gctgagtgat tgctcacgag tgtggtcacc 4860atgccttcag caagtaccaa tgggttgatg atgttgtggg tttgaccctt cactcaacac 4920ttttagtccc ttatttctca tggaaaataa gccatcgccg ccatcactcc aacacaggtt 4980cccttgaccg tgatgaagtg tttgtcccaa aaccaaaatc caaagttgca tggttttcca 5040agtacttaaa caaccctcta ggaagggctg tttctcttct cgtcacactc acaatagggt 5100ggcctatgta tttagccttc aatgtctctg gtagacccta tgatagtttt gcaagccact 5160accaccctta tgctcccata tattctaacc gtgagaggct tctgatctat gtctctgatg 5220ttgctttgtt ttctgtgact tactctctct accgtgttgc aaccctgaaa gggttggttt 5280ggctgctatg tgtttatggg gtgcctttgc tcattgtgaa cggttttctt gtgactatca 5340catatttgca gcacacacac tttgccttgc ctcattacga ttcatcagaa tgggactggc 5400tgaagggagc tttggcaact atggacagag attaagc 5437267025DNAartificial sequenceplasmid PHP17752 26gatccgtcga cggcgcgccc gatcatccgg atatagttcc tcctttcagc aaaaaacccc 60tcaagacccg tttagaggcc ccaaggggtt atgctagtta ttgctcagcg gtggcagcag 120ccaactcagc ttcctttcgg gctttgttag cagccggatc gatccaagct gtacctcact 180attcctttgc cctcggacga gtgctggggc gtcggtttcc actatcggcg agtacttcta 240cacagccatc ggtccagacg gccgcgcttc tgcgggcgat ttgtgtacgc ccgacagtcc 300cggctccgga tcggacgatt gcgtcgcatc gaccctgcgc ccaagctgca tcatcgaaat 360tgccgtcaac caagctctga tagagttggt caagaccaat gcggagcata tacgcccgga 420gccgcggcga tcctgcaagc tccggatgcc tccgctcgaa gtagcgcgtc tgctgctcca 480tacaagccaa ccacggcctc cagaagaaga tgttggcgac ctcgtattgg gaatccccga 540acatcgcctc gctccagtca atgaccgctg ttatgcggcc attgtccgtc aggacattgt 600tggagccgaa atccgcgtgc acgaggtgcc ggacttcggg gcagtcctcg gcccaaagca 660tcagctcatc gagagcctgc gcgacggacg cactgacggt gtcgtccatc acagtttgcc 720agtgatacac atggggatca gcaatcgcgc atatgaaatc acgccatgta gtgtattgac 780cgattccttg cggtccgaat gggccgaacc cgctcgtctg gctaagatcg gccgcagcga 840tcgcatccat agcctccgcg accggctgca gaacagcggg cagttcggtt tcaggcaggt 900cttgcaacgt gacaccctgt gcacggcggg agatgcaata ggtcaggctc tcgctgaatt 960ccccaatgtc aagcacttcc ggaatcggga gcgcggccga tgcaaagtgc cgataaacat 1020aacgatcttt gtagaaacca tcggcgcagc tatttacccg caggacatat ccacgccctc 1080ctacatcgaa gctgaaagca cgagattctt cgccctccga gagctgcatc aggtcggaga 1140cgctgtcgaa cttttcgatc agaaacttct cgacagacgt cgcggtgagt tcaggctttt 1200ccatgggtat atctccttct taaagttaaa caaaattatt tctagaggga aaccgttgtg 1260gtctccctat agtgagtcgt attaatttcg cgggatcgag atctgatcaa cctgcattaa 1320tgaatcggcc aacgcgcggg gagaggcggt ttgcgtattg ggcgctcttc cgcttcctcg 1380ctcactgact cgctgcgctc ggtcgttcgg ctgcggcgag cggtatcagc tcactcaaag 1440gcggtaatac ggttatccac agaatcaggg gataacgcag gaaagaacat gtgagcaaaa 1500ggccagcaaa aggccaggaa ccgtaaaaag gccgcgttgc tggcgttttt ccataggctc 1560cgcccccctg acgagcatca caaaaatcga cgctcaagtc agaggtggcg aaacccgaca 1620ggactataaa gataccaggc gtttccccct ggaagctccc tcgtgcgctc tcctgttccg 1680accctgccgc ttaccggata cctgtccgcc tttctccctt cgggaagcgt ggcgctttct 1740caatgctcac gctgtaggta tctcagttcg gtgtaggtcg ttcgctccaa gctgggctgt 1800gtgcacgaac cccccgttca gcccgaccgc tgcgccttat ccggtaacta tcgtcttgag 1860tccaacccgg taagacacga cttatcgcca ctggcagcag ccactggtaa caggattagc 1920agagcgaggt atgtaggcgg tgctacagag ttcttgaagt ggtggcctaa ctacggctac 1980actagaagga cagtatttgg tatctgcgct ctgctgaagc cagttacctt cggaaaaaga 2040gttggtagct cttgatccgg caaacaaacc accgctggta gcggtggttt ttttgtttgc 2100aagcagcaga ttacgcgcag aaaaaaagga tctcaagaag atcctttgat cttttctacg 2160gggtctgacg ctcagtggaa cgaaaactca cgttaaggga ttttggtcat gacattaacc 2220tataaaaata ggcgtatcac gaggcccttt cgtctcgcgc gtttcggtga tgacggtgaa 2280aacctctgac acatgcagct cccggagacg gtcacagctt gtctgtaagc ggatgccggg 2340agcagacaag cccgtcaggg cgcgtcagcg ggtgttggcg ggtgtcgggg ctggcttaac 2400tatgcggcat cagagcagat tgtactgaga gtgcaccata tggacatatt gtcgttagaa 2460cgcggctaca attaatacat aaccttatgt atcatacaca tacgatttag gtgacactat 2520agaacggcgc gccaagcttg gatcccccct cgaggtcgac ggtatcgata agcttctgca 2580ggaattctga gctagcgaag ttcctattcc gaagttccta ttcttcaaaa agtataggaa 2640cttcagacgt cctcgagtcc gtcctgtaga aaccccaacc cgtgaaatca aaaaactcga 2700cggcctgtgg gcattcagtc tggatcgcga aaactgtgga attgatccag aattcgctag 2760cgaagttcct attccgaagt tcctattctc tagaaagtat aggaacttca gatccagaat 2820tcggtccggg ccatcgtggc ctcttgctct tcaggatgaa gagctatgtt tcgcgccaag 2880cttggatcct agaactagaa acgtgatgcc acttgttatt gaagtcgatt acagcatcta 2940ttctgtttta ctatttataa ctttgccatt tctgactttt gaaaactatc tctggatttc 3000ggtatcgctt tgtgaagatc gagcaaaaga gacgttttgt ggacgcaatg gtccaaatcc 3060gttctacatg aacaaattgg tcacaatttc cactaaaagt aaataaatgg caagttaaaa 3120aaggaatatg cattttactg attgcctagg tgagctccaa gagaagttga atctacacgt 3180ctaccaaccg ctaaaaaaag aaaaacattg atatgtaacc tgattccatt agcttttgac 3240ttcttcaaca gattctctac ttagatttct aacagaaata ttattactag cacatcattt 3300tcagtctcac tacagcaaaa aatccaacgg cacaatacag acaacaggag atatcagact 3360acagagatag atagatgcta ctgcatgtag taagttaaat aaaaggaaaa taaaatgtct 3420tgctaccaaa actactacag actatgatgc tcaccacagg ccaaatcctg caactaggac 3480agcattatct tatatatatt gtacaaaaca agcatcaagg aacatttggt ctaggcaatc 3540agtacctcgt tctaccatca ccctcagtta tcacatcctt gaaggatcca ttactgggaa 3600tcatcggcaa cacatgctcc tgatggggca caatgacatc aagaaggtag gggccagggg 3660tgtccaacat tctctgaatt gccgctctaa gctcttcctt cttcgtcact cgcgctgccg 3720gtatcccaca agcatcagca aacttgagca tgtttgggaa tatctcgctc tcgctagacg 3780gatctccaag ataggtgtga gctctattgg acttgtagaa cctatcctcc aactgaacca 3840ccatacccaa atgctgattg ttcaacaaca atatcttaac tgggagattc tccactctta 3900tagtggccaa ctcctgaaca ttcatgatga aactaccatc cccatcaatg tcaaccacaa 3960cagccccagg gttagcaaca gcagcaccaa tagccgcagg caatccaaaa cccatggctc 4020caagaccccc tgaggtcaac cactgcctcg gtctcttgta cttgtaaaac tgcgcagccc 4080acatttgatg ctgcccaacc ccagtactaa caatagcatc tccattagtc aactcatcaa 4140gaacctcgat agcatgctgc ggagaaatcg cgtcctggaa tgtcttgtaa cccaatggaa 4200acttgtgttt ctgcacatta atctcttctc tccaacctcc aagatcaaac ttaccctcca 4260ctcctttctc ctccaaaatc atattaattc ccttcaaggc caacttcaaa tccgcgcaaa 4320ccgacacgtg cgcctgcttg ttcttcccaa tctcggcaga atcaatatca atgtgaacaa 4380tcttagccct actagcaaaa gcctcaagct tcccagtaac acggtcatca aaccttaccc 4440caaaggcaag caacaaatca ctattgtcaa cagcatagtt agcataaaca gtaccatgca 4500tacccagcat ctgaagggaa tattcatcac caataggaaa agttccaaga cccattaaag 4560tgctagcaac gggaatacca gtgagttcaa caaagcgcct caattcagca ctggaattca 4620aactgccacc gccgacgtag agaacgggct tttgggcctc catgatgagt ctgacaatgt 4680gttccaattg ggcctcggcg gggggcctgg gcagcctggc gaggtaaccg gggaggttaa 4740cgggctcgtc ccaattaggc acggcgagtt gctgctgaac gtctttggga atgtcgatga 4800ggaccggacc ggggcggccg gaggtggcga cgaagaaagc ctcggcgacg acgcggggga 4860tgtcgtcgac gtcgaggatg aggtagttgt gcttcgtgat ggatctgctc acctccacga 4920tcggggtttc ttggaaggcg tcggtgccga tcatccggcg ggcgacctgg ccggtgatgg 4980cgacgactgg gacgctgtcc attaaagcgt cggcgaggcc gctcacgagg ttggtggcgc 5040cggggccgga ggtggcaatg cagacgccgg ggaggccgga ggaacgcgcg tagccttcgg 5100cggcgaagac gccgccctgc tcgtggcgcg ggagcacgtt gcggatggcg gcggagcgcg 5160tgagcgcctg gtggatctcc atcgacgcac cgccggggta cgcgaacacc gtcgtcacgc 5220cctgcctctc cagcgcctcc acaaggatgt ccgcgccctt gcgaggttcg ccggaggcga 5280accgtgacac gaagggctcc gtggtcggcg cttccttggt gaagggcgcc gccgtggggg 5340gtttggagat ggaacatttg attttgagag cgtggttggg tttggtgagg gtttgatgag 5400agagagggag ggtggatcta gtaatgcgtt tggggaaggt ggggtgtgaa gaggaagaag 5460agaatcgggt ggttctggaa gcggtggccg ccattgtgtt gtgtggcatg gttatacttc 5520aaaaactgca caacaagcct agagttagta cctaaacagt aaatttacaa cagagagcaa 5580agacacatgc aaaaatttca gccataaaaa aagttataat agaatttaaa gcaaaagttt 5640cattttttaa acatatatac aaacaaactg gatttgaagg aagggattaa ttcccctgct 5700caaagtttga attcctattg tgacctatac tcgaataaaa ttgaagccta aggaatgtat 5760gagaaacaag aaaacaaaac aaaactacag acaaacaagt acaattacaa aattcgctaa 5820aattctgtaa tcaccaaacc ccatctcagt cagcacaagg cccaaggttt attttgaaat 5880aaaaaaaaag tgattttatt tctcataagc taaaagaaag aaaggcaatt atgaaatgat 5940ttcgactaga tctgaaagtc caacgcgtat tccgcagata ttaaagaaag agtagagttt 6000cacatggatc ctagatggac ccagttgagg aaaaagcaag gcaaagcaaa ccagaagtgc 6060aagatccgaa attgaaccac ggaatctagg atttggtaga gggagaagaa aagtaccttg 6120agaggtagaa gagaagagaa gagcagagag atatatgaac gagtgtgtct tggtctcaac 6180tctgaagcga tacgagttta gaggggagca ttgagttcca atttataggg aaaccgggtg 6240gcaggggtga gttaatgacg gaaaagcccc taagtaacga gattggattg tgggttagat 6300tcaaccgttt gcatccgcgg cttagattgg ggaagtcaga gtgaatctca accgttgact 6360gagttgaaaa ttgaatgtag caaccaattg agccaacccc agcctttgcc ctttgatttt 6420gatttgtttg ttgcatactt tttatttgtc ttctggttct gactctcttt ctctcgtttc 6480aatgccaggt tgcctactcc cacaccactc acaagaagat tctactgtta gtattaaata 6540ttttttaatg tattaaatga tgaatgcttt tgtaaacaga acaagactat gtctaataag 6600tgtcttgcaa cattttttaa gaaattaaaa aaaatatatt tattatcaaa atcaaatgta 6660tgaaaaatca tgaataatat aattttatac atttttttaa aaaatctttt aatttcttaa 6720ttaatatctt aaaaataatg attaatattt aacccaaaat aattagtatg attggtaagg 6780aagatatcca tgttatgttt ggatgtgagt ttgatctaga gcaaagctta ctagagtcga 6840ccgatccgtc gacggcgcgc gcgcctctag ttgaagacac gttcatgtct tcatcgtaag 6900aagacactca gtagtcttcg gccagaatgg cccggaccga agcttctgca ggaattctga 6960gctagcgaag ttcctattcc gaagttccta ttctctagaa agtataggaa cttcagatcc 7020actag 7025

Claims

1. A soy protein product obtained from a high oleic soybean wherein said product has at least one characteristic selected from the group consisting of improved whiteness, reduced gel strength and reduced viscosity when compared to a soy protein product obtained from a commodity soybean using the same process as that to obtain the soy protein product from a high oleic soybean.

2. The soy protein product of claim 1, wherein: a) the whiteness index is increased by at least 3%; or b) the gel strength is reduced by at least 25%; or c) the viscosity of an unhydrolyzed soy protein product is reduced by at least 9%.

3. The soy protein product of anyone of claim 1, or 2 wherein said protein product has at least 40% protein (N.times.6.25) on a moisture-free basis.

4. The soy protein product of anyone of claim 1, or 2 wherein said protein product has at least 65% protein (N.times.6.25) on a moisture-free basis.

5. The soy protein product of anyone of claim 1, or 2 wherein said protein product has at least 90% protein (N.times.6.25) on a moisture-free basis.

6. The soy protein product of anyone of claim 1, or 2 wherein said product is selected from the group consisting of a soy protein isolate, a soy protein concentrate, soy meal, full fat flour, soymilk powder, defatted flour, soymilk, textured proteins, textured flours, textured concentrates and textured isolates.

7. A food which has incorporated therein the soy protein product of anyone of claim 1, or 2.

8. A beverage which has incorporated therein the soy protein product of anyone of claim 1, or 2.

9. Animal feed which has incorporated therein the soy protein product of anyone of claim 1, or 2.

10. A method for improving drying efficiency of a soy protein product, comprising feeding at least one soy protein product obtained from a high oleic soybean seed at higher feed solids to a pasteurizer or a dryer compared to feeding at least one soy protein product obtained from a commodity soybean.

11. A method for improving drying efficiency of a soy protein product, comprising feeding at least one soy protein product obtained from a high oleic soybean seed at no less than 14% feed solids to a pasteurizer or a dryer