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Registro Completo |
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Biblioteca(s): |
Embrapa Milho e Sorgo. |
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Data corrente: |
28/01/1998 |
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Data da última atualização: |
13/07/2018 |
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Tipo da produção científica: |
Artigo em Anais de Congresso |
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Autoria: |
LARKINS, B. A.; LENDING, C. R.; WALLACE, J. C.; GALILI, G.; LOPES, M. A. |
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Afiliação: |
EMBRAPA-CNPMS. |
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Título: |
Application of biotechnology for improving cereal protein quality. |
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Ano de publicação: |
1990 |
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Fonte/Imprenta: |
In: INTERNATIONAL CONFERENCE ON SORGHUM NUTRITIONAL QUALITY, 1990, West Lafayette. Proceedings. West Lafayette: Purdue University, 1990. p. 155-165. |
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Idioma: |
Inglês |
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Conteúdo: |
Maize seed storage proteins, zeins, are a group of four structurally distinct proteins that are synthesized in the endosperm and aggregate into protein bodies within the rough endoplasmic reticulum. Three of these four proteins, the beta, gamma-, and delta-zeins, are rich in the sulfur-containing amino acids. The beta- and gamma-zeins are cross-linked by disulfide bonds and form the initial matrix of the protein body. The alpha-zeins, which are typically the most abundant, fill and expand this matrix as the protein body enlarges during develoment. All four of the different zeins are devoid of lysine and contain little or no typtophan. Since zeins account for more than 50% of the total seed protein, maize is of poor nutritional quality for monogastric animals. It has been possible to improve the nutritional value of maize protein through the use of mutations that decrease the synthesis of zeins. However, these mutants typically have poor agronomic characteristics. As an alternative approach to improving the nutritional quality of maize seed proteins, we used site-directed mutagenesis to modify zein coding sequences. using a Xenopus oocyte protein synthesis system, we found that the addition of one or more lysine residues to an alpha-zein did not alter its synthesis or processing into protein bodies. Our results augur weel for the improvement of the nutritional value of zein proteins by genetic engineering. |
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Palavras-Chave: |
Biotecnology; Protein; Quality. |
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Thesagro: |
Biotecnologia; Cereal; Proteína; Qualidade. |
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Categoria do assunto: |
S Ciências Biológicas |
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Marc: |
LEADER 02175nam a2200241 a 4500
001 1478771
005 2018-07-13
008 1990 bl uuuu u00u1 u #d
100 1 $aLARKINS, B. A.
245 $aApplication of biotechnology for improving cereal protein quality.$h[electronic resource]
260 $aIn: INTERNATIONAL CONFERENCE ON SORGHUM NUTRITIONAL QUALITY, 1990, West Lafayette. Proceedings. West Lafayette: Purdue University, 1990. p. 155-165.$c1990
520 $aMaize seed storage proteins, zeins, are a group of four structurally distinct proteins that are synthesized in the endosperm and aggregate into protein bodies within the rough endoplasmic reticulum. Three of these four proteins, the beta, gamma-, and delta-zeins, are rich in the sulfur-containing amino acids. The beta- and gamma-zeins are cross-linked by disulfide bonds and form the initial matrix of the protein body. The alpha-zeins, which are typically the most abundant, fill and expand this matrix as the protein body enlarges during develoment. All four of the different zeins are devoid of lysine and contain little or no typtophan. Since zeins account for more than 50% of the total seed protein, maize is of poor nutritional quality for monogastric animals. It has been possible to improve the nutritional value of maize protein through the use of mutations that decrease the synthesis of zeins. However, these mutants typically have poor agronomic characteristics. As an alternative approach to improving the nutritional quality of maize seed proteins, we used site-directed mutagenesis to modify zein coding sequences. using a Xenopus oocyte protein synthesis system, we found that the addition of one or more lysine residues to an alpha-zein did not alter its synthesis or processing into protein bodies. Our results augur weel for the improvement of the nutritional value of zein proteins by genetic engineering.
650 $aBiotecnologia
650 $aCereal
650 $aProteína
650 $aQualidade
653 $aBiotecnology
653 $aProtein
653 $aQuality
700 1 $aLENDING, C. R.
700 1 $aWALLACE, J. C.
700 1 $aGALILI, G.
700 1 $aLOPES, M. A.
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Registro original: |
Embrapa Milho e Sorgo (CNPMS) |
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