identified a major QTL on chromosome 6 responsible for low-stachyose and high-sucrose contents in PI 200508. In a study with two F 2 populations derived from the crosses of PI870139 × PI200508 and PI2435459 × PI200508, Skoneczka et al. A major QTL on chromosome 19 accounted for 21.4% phenotypic variation, two QTLs on chromosome 12 and 16 explained 10% phenotypic variation, and remaining QTLs exhibited minor effects. used 115 segregating F 10 lines and 117 F 2:10 recombinant inbred lines (RILs) to conduct molecular mapping with simple sequence repeat (SSR) markers and detected six QTLs for oligosaccharides and sucrose on six chromosomes (2, 11, 12, 16, and 19). mapped ten QTLs associated with seed sucrose content on seven chromosomes (5, 7, 8, 13, 15, 19, and 20), which explained 6.1 to 12.4% of the total phenotypic variation. Using 149 F 2 individuals, Maughan et al. However, to date, only a limited number of studies have been conducted to investigate the genetic architecture of sugar components using quantitative trait locus (QTL) mapping and/or genome-wide association study (GWAS). Research spans from quantitative genetics to molecular mapping and candidate gene identification, especially in plant breeding and genetics.
Major quality traits of soybean seed such as protein and oil contents have been extensively investigated. For soy food, such as soymilk, tofu, natto, edamame, and many other products, higher contents of sucrose, glucose, and fructose are preferred because they contribute to the favorable sweet taste and are ready to digest, while raffinose and stachyose are indigestible and cause undesirable flatulence and diarrhea. The proportion of sugar components in soybean seed considerably affects the quality, digestibility, and nutritional values of soy food.
As the major components of seed sugar in soybean, sucrose, stachyose, and raffinose make up 41.3–67.4%, 12.1–35.2%, and 5.2–15.8% of the total soluble sugar, respectively. Soluble sugar is an important component of carbohydrates, and it mainly comprises sucrose, stachyose, raffinose, glucose, and fructose in soybean seed. Soybean seed consists of approximately 40% protein, 20% oil, and 33% carbohydrates of the dry seed weight. Soybean is one of the major sources of human food and livestock feed in the world.
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