Researchers Isolate "Gum" Gene

DES MOINES - Jan 30/04 - SNS -- Pioneer Hi-Bred International, Inc. researchers have managed to isolate the gene in guar and carob plants responsible for producing the food additive "gum" and transfer it into soybeans.

Gums are most commonly used in the food industry as additives that provide texture, prevent ice crystal formation, maintain crispiness and retain moisture. These gums also have commercial uses in several other industries including cosmetics, human health, textiles and paper.

Pioneer Hi-Bred asserts that giving soybeans the ability to produce gums "could provide benefits for food manufacturers by stabilizing the supply of this important food ingredient. Currently, prices for gums derived from guar and carob fluctuate because of seasonal variations in crop performance," the company said.

"The goal was to identify and isolate the molecular components for producing galactomannan - the gum in the seeds of guar and carob plants - and to determine if it could be produced in soybeans and other commercial crops," said Kanwarpal S. Dhugga, a Pioneer biochemist who led the research team. "The research project could result in new uses for soybeans and other crops and has helped us better understand plant functions."

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