Is bitter actually better?Targeting a soyasaponin acetyltransferase affects soybean seed germination  

作　　者：Yongshuo Ma Yi Shang 

机构地区：[1]Department of Chemical Engineering,Massachusetts Institute of Technology,Cambridge,MA,02142 USA [2]Yunnan Key Laboratory of Potato Biology,The CAAS-YNNU-YINMORE Joint Academy of Potato Sciences,Yunnan Normal University,Kunming,650500 China [3]Southwest United Graduate School,Kunming,650092 China

出　　处：《Journal of Integrative Plant Biology》2023年第11期2409-2411,共3页植物学报（英文版）

摘　　要：Soyasaponins are a class of triterpenoid saponins that accumulate in soybean(Glycine max)seeds and give a bitter flavor to some soybean products(Berhow et al.,2006).Acetylated sugars at C22 in type-A soyasaponins are largely responsible for the undesirable bitterness in soybean-derived foods.

关 键 词：SAPONINS sugar soybean 

分 类 号：S565.1[农业科学—作物学]