Abstract
A key goal in improving the quality of vegetable oil is reducing its level of polyunsaturated fatty acids, linoleic (18:2) and linolenic (18:3), to result in an oxidatively-stable oil not requiring hydrogenation. This will result in reduced processing cost and the absense of trans fatty acids, by-products of hydrogenation believed to be unhealthy. Since canola and soybean germplasms with the desired low level of polyunsaturation are not currently available, at least, without an agronomic penalty, a transgenic approach was used.
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© 1995 Springer Science+Business Media Dordrecht
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Hitz, W.D., Yadav, N.S., Reiter, R.S., Mauvais, C.J., Kinney, A.J. (1995). Reducing Polyunsaturation in Oils of Transgenic Canola and Soybean. In: Kader, JC., Mazliak, P. (eds) Plant Lipid Metabolism. Springer, Dordrecht. https://doi.org/10.1007/978-94-015-8394-7_139
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DOI: https://doi.org/10.1007/978-94-015-8394-7_139
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