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Molecular approaches to improving the nutritional and functional properties of oilseeds, grains and legumes

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Food and Feed from Legumes and Oilseeds

Abstract

The purpose of this review is to discuss the rationale for improving the nutritional and functional properties of plant seeds through genetic engineering, and to point out recent developments in molecular biology of seed development and plant biotechnology that are relevant to this goal. Since this is not meant to be a comprehensive review, the reader is referred to more complete reviews on biochemistry and molecular biology of seed proteins written in the last ten years (Shewry and Miflin, 1984; Higgins, 1984; Croy and Gatehouse, 1985; Casey et al., 1986; Gatehouse et al., 1986; Goldberg, 1986; Goldberg et al., 1989; Shewry et al., 1989).

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    E. Nwokolo

  2. Department of Biology, University of Southampton, UK

    J. Smartt

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de Lumen, B.O. (1996). Molecular approaches to improving the nutritional and functional properties of oilseeds, grains and legumes. In: Nwokolo, E., Smartt, J. (eds) Food and Feed from Legumes and Oilseeds. Springer, Boston, MA. https://doi.org/10.1007/978-1-4613-0433-3_39

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