Improving the protein content and composition of cereal grain

Shewry, P.R. (2007) Improving the protein content and composition of cereal grain. Journal of Cereal Science, 46. pp. 239-250.

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Abstract

Cereals are important sources of protein for human nutrition but have low quality due to limitations in the amounts of essential amino acids, notably lysine. These deficiencies result from the low levels of these amino acids in the prolamin storage proteins and hence are exacerbated when high levels of nitrogen fertiliser are used to increase yield and total protein content. Genetic and genetic engineering strategies to increase both total protein content and the composition of essential amino acids have been employed. These include the exploitation of mutant high lysine genes and the use of transformation to either express additional proteins which are rich in lysine and/or methionine or to increase the free pools of these amino acids.

Item Type: Article
Uncontrolled Keywords: Cereals, Lysine, Methionine, Protein content, Essential amino acids, Nutritional quality
Author Affiliation: Rothamsted Research, Harpenden, Hertfordshire AL5 2JQ, UK
Subjects: Crop Improvement
Divisions: General
Depositing User: Mr B Krishnamurthy
Date Deposited: 04 Nov 2016 03:56
Last Modified: 04 Nov 2016 03:56
Official URL: http://dx.doi.org/10.1016/j.jcs.2007.06.006
URI: http://eprints.icrisat.ac.in/id/eprint/14498

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