Modifying seeds to produce proteins

Research output: Chapter in Book/Report/Conference proceedingChapter or book articleProfessional

2 Citations (Scopus)

Abstract

Although seeds are mainly used for food or feed, they are also used as raw materials for various other industrial applications. Improvement of the nutritional quality of protein in legumes and cereals has been the prime aim of plant breeders. Crop breeding has undergone major changes during the last decades and new selection strategies are based on sophisticated genetics, the use of computational power, and biometric methods in field trials. On the other hand, the processing quality of seeds can be modified by altering the structural grain constituents or the enzyme activities that mobilize storage reserves of the seeds. Recent developments in the molecular biology of seed proteins offer breeders new tools for this work.

Original languageEnglish
Title of host publicationProteins in Food Processing
Subtitle of host publicationSecond Edition
PublisherElsevier
Pages413-441
Number of pages29
Edition2nd
ISBN (Electronic)9780081007297
ISBN (Print)9780081007228
DOIs
Publication statusPublished - 1 Jan 2018
MoE publication typeD2 Article in professional manuals or guides or professional information systems or text book material

Fingerprint

Seed
Seeds
Proteins
seeds
legume protein
proteins
plant breeders
industrial applications
seed quality
biometry
plant breeding
molecular biology
Molecular biology
raw materials
Nutritive Value
field experimentation
Enzyme activity
Biometrics
nutritive value
Fabaceae

Keywords

  • Genetic engineering
  • Plant breeding
  • Protein expression
  • Seed modification
  • Seed-specific promoters

Cite this

Häkkinen, S. T., Nuutila, A. M., & Ritala, A. (2018). Modifying seeds to produce proteins. In Proteins in Food Processing: Second Edition (2nd ed., pp. 413-441). Elsevier. https://doi.org/10.1016/B978-0-08-100722-8.00017-6
Häkkinen, S. T. ; Nuutila, A. M. ; Ritala, A. / Modifying seeds to produce proteins. Proteins in Food Processing: Second Edition. 2nd. ed. Elsevier, 2018. pp. 413-441
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Häkkinen, ST, Nuutila, AM & Ritala, A 2018, Modifying seeds to produce proteins. in Proteins in Food Processing: Second Edition. 2nd edn, Elsevier, pp. 413-441. https://doi.org/10.1016/B978-0-08-100722-8.00017-6

Modifying seeds to produce proteins. / Häkkinen, S. T.; Nuutila, A. M.; Ritala, A.

Proteins in Food Processing: Second Edition. 2nd. ed. Elsevier, 2018. p. 413-441.

Research output: Chapter in Book/Report/Conference proceedingChapter or book articleProfessional

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AB - Although seeds are mainly used for food or feed, they are also used as raw materials for various other industrial applications. Improvement of the nutritional quality of protein in legumes and cereals has been the prime aim of plant breeders. Crop breeding has undergone major changes during the last decades and new selection strategies are based on sophisticated genetics, the use of computational power, and biometric methods in field trials. On the other hand, the processing quality of seeds can be modified by altering the structural grain constituents or the enzyme activities that mobilize storage reserves of the seeds. Recent developments in the molecular biology of seed proteins offer breeders new tools for this work.

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Häkkinen ST, Nuutila AM, Ritala A. Modifying seeds to produce proteins. In Proteins in Food Processing: Second Edition. 2nd ed. Elsevier. 2018. p. 413-441 https://doi.org/10.1016/B978-0-08-100722-8.00017-6