[Development of a new soybean variety with null trypsin inhibitor and lipoxygenase 2.3 genes--zhonghuang 16 and its cultivation practices].

Soybean protein is a kind of high-quality protein composed of balanced amino acids, which contains all kinds of amino acid, especially 8 amino acids necessary for human, but also contains some components that are not good for human and affect food quality, such as Trypsin inhibitor and Lipoxygenase. Nutritional value and processing quality of soybean can be improved by means of development of new variety with null Lox and Ti. In this paper, a new soybean variety Zhonghuang 16 (originally name as Zhongzuo 96-952) was developed by Institute of Crop Breeding and Cultivation Chinese Academy of Agricultural Sciences through years of biochemical marker assistant selection for null trypsin inhibitor by Native-polyacrylamid gel electrophoresis (Native-PAGE) and null lipoxygenase by means of isoelectric focusing-polyacrylamid gel electrophoresis (IEF-PAGE) in the hybrid progenies of "ti15176" (Female parent)--a high-yielding, mosaic virus resistant and null trypsin inhibitor line and "Century-2.