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Article

Relationship between Mutations of the Pectin Methylesterase Gene in Soybean and the Hardness of Cooked Beans.

Journal of agricultural and food chemistry - 14 Oct 2015

Toda Kyoko, Hirata Kaori, Masuda Ryoichi, Yasui Takeshi, Yamada Tetsuya, Takahashi Koji, Nagaya Taiko, Hajika Makita

Abstract excerpt

Hardness of cooked soybeans [Glycine max (L). Merr.] is an important attribute in food processing. We found one candidate gene, Glyma03g03360, to be associated with the hardness of cotyledons of cooked soybeans, based on a quantitative trait locus and fine-scale mapping analyses using a recombinant inbred line population developed from a cross between two Japanese cultivars, "Natto-shoryu" and "Hyoukei-kuro 3"....

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PMID: 26332752
DOI: 10.1021/acs.jafc.5b02896

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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