Abstract
Cereal proteins are inferior nutritionally to the proteins in milk, meat, and eggs because of inadequate levels of the amino acid lysine. With the discovery in 1963 by Mertz, Bates, and Nelson (1) that the maize mutant opaque-2 had nearly twice as much lysine as ordinary maize has, scientists realized that cereal grain proteins could be improved in quality by genetic manipulation. The recent discovery of high-lysine mutants of barley (2) and sorghum (3) raises the hope that all cereals can be improved in protein quality.
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References
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© 1976 Plenum Press, New York
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Mertz, E.T. (1976). Genetic Improvement of Cereal Proteins. In: Scrimshaw, N.S., Béhar, M. (eds) Nutrition and Agricultural Development. Basic Life Sciences, vol 7. Springer, Boston, MA. https://doi.org/10.1007/978-1-4684-2883-4_39
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DOI: https://doi.org/10.1007/978-1-4684-2883-4_39
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4684-2885-8
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