Modifying seeds to produce proteins

S. T. Häkkinen, A. M. Nuutila, A. Ritala

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

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

Keywords

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

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  • 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