Modifying seeds to produce proteins

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

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

    4 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

    Keywords

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

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