【正文】 explained 53% of total variation for sucrose content. No significant evidence of epistasis(上位性) among QTLs was observed. Comparison of our QTL mapping results for sucrose content and those previously reported for protein and oil content (the other major seed constituents in soybean), suggests that seed quality traits are inherited as clusters of linked loci or that ‘major’ QTLs with pleiotropic effects (多效性效應(yīng)) may control all three traits. Of the seven genomic regions having significant effects on sucrose content, three were associated with significant variation for protein content and three were significantly associated with oil content.——▼Hany A. ElShemy1,2, Masayoshi Teraishi1, Mutasim M. Khalafalla et al. Isolation of soybean plants with stable transgene expression by visual selection based on green fluorescent protein, Molecular Breeding 14: 227–238, 2004.Particle bombardment is a mon platform for soybean transformation but tends to cause transgene silencing due to the integration of rearranged or multiple copies of transgenes. We now describe the isolation of a total of 44 independent transgenic soybean plants after transformation by particle bombardment with one of two gene constructs, pHV and pHVS. Both constructs contain the hygromycin phosphotransferase gene （hpt）as a selectable marker and a modified glycinin gene (V31) for evaluation of homologydependent silencing of endogenous glycinin genes。 and Petersburg, Virginia) during 1995. The results showed that tofu quality was determined by the soybean genotype. The tofu made from seeds of high seedprotein and low seedoil genotypes (BARC8 and BARC9) resulted in tofu with low contents of oil ( and g/100g, respectively) and total saturated fatty acids ( and 160 g/100g, respectively). Tofu made from seeds of conventional grain type genotypes, such as Hutcheson, resulted in higher oil ( g/100g) and total saturated fatty acids ( g/100g) contents in tofu. Effects of growing environment on contents of oil were not significant but tofu made from seeds grown in Alabama had significantly higher content of total saturated fatty acids ( g/100g) as pared to that made from seeds grown in Maryland ( g/100g) or Virginia ( g/100g). Tofu made from seeds of large and mediumseeded genotypes had higher contents of total monounsaturated fatty acids in tofu as pared to that made from smallseeded genotypes. Highly positive correlation existed between contents of oil, 18:1, 18:2, total saturated, and total unsaturated fatty acids in the seeds and their contents in the tofu (, , , , , respectively). These results indicated that tofu quality is governed by soybean genotype, seed size and growing location. The health benefits of soybeans [Glycine max (L.) Merr.] and soyfood products like tofu are receiving increasing attention from the scientific munity and consumers. Soyfoods and tofu can improve the nutritional quality of the human diet. Although attempts have been made to determine the type of soybean suitable for preparing tofu, the effects of soybean genotypes and the growing location on quality of tofu, are generally unknown. Evans et al. [7] reported that significant correlations existed between soybean protein content and tofu fracturability. Bhardwaj et al. [8] reported that tofu strength was affected by growing location and tofu yield was significantly correlated to seed size, seedoil, rate of water absorption after 1 and 16 h of soaking and seedprotein. Schaefer and Love [9] pared tofu from Amsoy71 and Vinton or Vinton81 soybeans grown in different environments and reported that phytic acid, copper and iron contents of soybean seeds were significantly correlated with tofu yield when pared on a wet weight basis. However, significant correlation existed between soybean and tofu protein, on dry weight basis. The high protein genotype (Vinton or Vinton81) generally produced tofu that had a higher protein content than that of Amsoy71. Previously, Wang et al. [10] observed a lack of association between characteristics of soybeans produced in the . and Japan and characteristics of tofu. However, differences in protein and oil content of soybeans were associated with differences in tofu. The present study was conducted to determine the effects of soybean genotypes and growing locations on contents of oil and fatty acids in tofu, to determine relationships between various traits of tofu and to determine relationships between oil characteristics in soybean seeds and tofu. In summary, these results indicate that soybean genotypes exert a significant effect on quality of tofu. In our studies, high contents of oil, saturated and unsaturated fatty acids in the seeds resulted in high contents of oil, saturated, and unsaturated fatty acids in tofu. We also observed that tofu made from seeds of largeseeded genotypes and those produced in northern areas may have desirable nutritional quality.——▼. BHARDWAJ， . HAMAMA， M. RANGAPPA et al. Effects of Soybean G