Combination of two multiplex genome-edited soybean varieties enables customization of protein functional properties

Soybean (Glycine max) is a major source of plant-based protein for people worldwide, providing a healthy, affordable, and environmentally friendly alternative to animal-based protein (Montgomery, 2003). It has been estimated that there are currently over 12 000 food products that contain soy protein (Montgomery, 2003). Different food applications of soy protein require distinct properties that affect its function and sensory features. For instance, the sensory quality of soymilk is significantly affected by protein emulsibility, whereas tofu quality is determined by protein-gelling ability (Kinsella, 1979).