Monsanto Technology LLC

Monsanto Company

Whitewave Services, Inc.

Monsanto Corporation

Neal A Bringe

Joanne J Fillatti

Steve Mahr

Toni Alols Voelker

Tim Ulmasov

Jonathan Jenkinson

James Behm

Joseph Richard Byrum

Kunsheng Wu

Dean A Ulbrich

Katayoon Dehesh

Robert Stefan Reiter

Thomas Horejsi

Robert G Orth

Julie Yang

Donghong Pei

James Casey Waksmonski

Kanthasamy Karunanandaa

Joe Byrum

In one embodiment, a method comprises adding a plurality of soybeans to an extractor, the soybeans having an average protein:oil ratio of greater than 2.3, heating the soybeans, removing hulls from the plurality of soybeans, and grinding the plurality of soybeans with water at a temperature between 180&#xb0; F. and 190&#xb0; F. to yield a soy extract having hexanal levels of less than 50 parts per billion (ppb).

Taste characteristics in soy-based food products using high-protein soybeans

The present invention is in the field of plant genetics and provides recombinant nucleic acid molecules, constructs, and other agents associated with the coordinate manipulation of multiple genes in the fatty acid synthesis pathway. In particular, the agents of the present invention are associated with the simultaneous enhanced expression of certain genes in the fatty acid synthesis pathway and suppressed expression of certain other genes in the same pathway. Also provided are plants incorporating such agents, and in particular plants incorporating such constructs where the plants exhibit altered seed oil compositions.

Nucleic acid constructs and methods for producing altered seed oil compositions

The invention overcomes the deficiencies of the art by providing a soybean plant with non-transgenic mutations conferring decreased &#x3b1;-subunit of &#x3b2;-conglycinin content and increased &#x3b1;'-subunit content of &#x3b2;-conglycinin in seed. Moreover, the invention provides an agronomically elite soybean plant with non-transgenic mutations conferring a gyclinin null phenotype, increased &#x3b2;-conglycinin content, and increased &#x3b1;&#x2032;-subunit content of &#x3b2;-conglycinin in the seed. The invention also provides derivatives, and plant parts of these plants and uses thereof. Methods for producing such plants are also provided.

Increased alpha-prime beta-conglycinin soybeans

The invention overcomes the deficiencies of the art by providing an agronomically elite soybean plant with non-transgenic mutations of at least two of the glycinin subunits selected from the group consisting of Gy1, Gy2, Gy3, Gy4, and Gy5, such as conferring a Gy2 and Gy4 null phenotype and increased &#x3b2;-conglycinin content in seed. The invention also provides derivatives, and plant parts of these plants and uses thereof. Methods for marker assisted selection of soybean varieties comprising non-transgenic mutations conferring a reduced Gy1, Gy2, Gy3, Gy4, and Gy5 phenotype are also provided as part of the current invention. Methods for producing such plants that are further lipoxygenase and/or Kunitz Trypsin Inhibitor null and the plants produced thereby are also provided. The invention is significant in that soybeans from such plants are preferred dietary additives and provide important health benefits.

Agronomically elite soybeans with high &#x3b2;-conglycinin content

In one embodiment, a method comprises adding ingredients to a mixing chamber, the ingredients comprising: one or more non-dairy first ingredients; one or more second ingredients operable to facilitate Maillard browning reactions; and one or more third ingredients selected from the group consisting of stabilizers, vitamins, minerals, flavors, functional ingredients, salts, antioxidants, sugar, and water. The method also comprises mixing to yield a mixture having the ingredients dispersed substantially evenly throughout. The method further comprises processing the mixture to yield a non-dairy beverage.

Non-dairy beverage composition

The invention relates to the soybean variety designated D6235241. Provided by the invention are the seeds, plants and derivatives of the soybean variety D6235241. Also provided by the invention are tissue cultures of the soybean variety D6235241 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety D6235241 with itself or another soybean variety and plants produced by such methods.

Soybean variety D6235241

The invention relates to the soybean variety designated D6652412. Provided by the invention are the seeds, plants and derivatives of the soybean variety D6652412. Also provided by the invention are tissue cultures of the soybean variety D6652412 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety D6652412 with itself or another soybean variety and plants produced by such methods.

Soybean variety D6652412

The invention relates to the soybean variety designated D6422351. Provided by the invention are the seeds, plants and derivatives of the soybean variety D6422351. Also provided by the invention are tissue cultures of the soybean variety D6422351 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety D6422351 with itself or another soybean variety and plants produced by such methods.

Soybean variety D6422351

The invention relates to the soybean variety designated D6897751. Provided by the invention are the seeds, plants and derivatives of the soybean variety D6897751. Also provided by the invention are tissue cultures of the soybean variety D6897751 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety D6897751 with itself or another soybean variety and plants produced by such methods.

Soybean variety D6897751

The invention relates to the soybean variety designated D6854249. Provided by the invention are the seeds, plants and derivatives of the soybean variety D6854249. Also provided by the invention are tissue cultures of the soybean variety D6854249 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety D6854249 with itself or another soybean variety and plants produced by such methods.

Soybean variety D6854249

The utility of soybeans having a composition of greater than 40% of the protein as beta-conglycinin and less than 10% of the protein as glycinin for making highly functional high beta-conglycinin compositions was discovered. The discovered ingredients are useful for mimicking the texturizing properties of casein while also maintaining or improving physiological benefits of soy protein ingredients (e.g., cholesterol and triglyceride lowering properties). The high stability of the high beta-conglycinin compositions against protein-protein aggregation reactions is valuable for creating good tasting beverages and beverage mixes. Cheese with good spreadability, gloss and smoothness was made using an enzyme-modified version of the new ingredient composition. Cheese with good firmness and meltability was also created using a different enzyme-treatment High beta-conglycinin compositions were found to demonstrate excellent emulsifying and gelling properties in the pH region (5.5-6.2) relevant to meet applications. High beta-conglycinin compositions also have possible use for improving the composition of essential amino acids for infant humans and animals.

High beta-conglycinin products and their use

The present invention provides soy meat compositions with improved organoleptic properties and methods of identifying soybeans with improved organoleptic qualities. The invention also provides methods for producing soy compositions with improved organoleptic properties and for creating plants producing soybeans with such characteristics.

Growing community of inventors

St. Charles, MO, United States of America

Neal A Bringe