MOLECULAR APPROACHES TO IMPROVING THE NUTRITIONAL AND FUNCTIONAL-PROPERTIES OF PLANT SEEDS AS FOOD SOURCES - DEVELOPMENTS AND COMMENTS

被引：30

作者：

DELUMEN, BO

机构：

[1] Department of Nutritional Sciences, University of California, California 94720, Berkeley

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1990年 / 38卷 / 09期

关键词：

D O I：

10.1021/jf00099a001

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

During seed development, proteins, carbohydrates, lipids, vitamins, minerals, and nonnutrients are laid down, leading to the unique chemical composition of plant seeds that determines their nutritional and functional properties. Understanding the molecular genetic mechanisms by which photosynthetic assimilates are partitioned into these components will allow the design of genetic engineering strategies to improve the usefulness of seeds as food sources. Utilization problems of legumes and cereals and their possible causes are summarized in Table I. © 1990, American Chemical Society. All rights reserved.

引用

页码：1779 / 1788

页数：10

共 157 条

[1]

ABBOTT JC, 1966, WORLD PROTEIN RESOUR, P1

[2] NUCLEAR FACTORS INTERACT WITH A SOYBEAN BETA-CONGLYCININ ENHANCER [J].