Advertisement

A Genetic Approach to the Increase of Methionine Content in Legume Seeds

  • Donald E. Foard
Part of the Basic Life Sciences book series (BLSC, volume 8)

Abstract

In many developing counties legumes contribute a significant part of dietary protein. Total protein consumed is small in instances of low food intake (e.g., in children), and any nutritional deficiency of that protein prevents its complete utilization. As recently reemphasized by Boulter (1975) and others, an improvement of protein quality is essential in such a situation, whether the diet be cereal-or legume-based.

Keywords

Free Amino Acid Seed Protein DEAE Cellulose Legume Seed Monogastric Animal 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

References

  1. Blagrove, R. J. and Gillespie, J. M. (1975). Isolation, purification and characterization of the seed globulins of Lupinus angustifolius. Aust. J. Plant Physiol. 2: 13–27.CrossRefGoogle Scholar
  2. Boulter, D. (1975). Breeding for protein yield and quantity. Nature (London) 256: 168–169.CrossRefGoogle Scholar
  3. Hwang, D. L.-R. and Foard, D. E. (1976). Protein fractions with high content of sulfur-containing amino acids in soybean seeds. Plant Physiol. 57: 36.Google Scholar
  4. Kasai, T., Sakamura, S., Ohashi, S., and Kumagai, H. (1970). Amino acid composition of soybean V. Changes in free amino acids, ethanolamine, and two y-glutamyl peptides content during the ripening period of soybean. Agri. Biol. Chem. 34:1848–1850.CrossRefGoogle Scholar
  5. Wolf, W. J. (1972). What is soy protein? Food Technol. 26: 44–54.Google Scholar

Copyright information

© Plenum Press, New York 1977

Authors and Affiliations

  • Donald E. Foard
    • 1
  1. 1.Biology DivisionOak Ridge National LaboratoryOak RidgeUSA

Personalised recommendations