Publications by authors named "Pamela A Vogel"
Plant Biotechnol J
July 2019
Article Synopsis
- Soybean is a valuable crop known for its protein and oil, but its oil's low oxidative stability limits its use in high-heat cooking and shelf life.
- Researchers introduced the Arabidopsis transcription factor WRINKLED1 (AtWRI1) to increase saturated fatty acids in soybean oil, leading to an oil composition with higher levels of palmitate and total saturates.
- A triple genetic modification including AtWRI1, GmFatA, and FAD2-1 silencing produced soybean oil with improved saturation and oleate levels, enhancing oxidative stability and making it more suitable for baking and frying.
