FIELD: chemistry.
SUBSTANCE: transformed soya bean seeds contain a nucleic acid sequence identical to a fragment of soya bean intron FAD2-1A and a nucleic acid identical to a fragment of soya bean FADB gene. Seeds of the transformed plant, as well as oil and flour obtained therefrom contain oleic acid in amount ranging from approximately 42 wt % to approximately 85 wt % of the total content of fatty acids. Content of saturated fatty acids is less than 8 wt % of the total amount of fatty acids.
EFFECT: higher fatty acid content.
28, 37 dwg, 26 tbl, 31 ex
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