Molecular Strategies to Improve the Protein Quality of Legumes

摘要

The rapid accumulation of know-ledge of gene expression and regulation in plants in the past 15 years has led to a better understanding of structure, function, and organization of plant genes. Combined with the development of gene-transfer techniques, this has allowed incorporation of specific traits into trans-genie plants for purposes of direct applications and elucidating mechanisms. Various bioengineered traits include increased resistance to insects, viral diseases, herbicides, and pesticides; improved tolerance to drought and cold, and enhanced nutritional and functional properties brought about by altered carbohydrate, amino-acid, and fatty-acid composition (Leemans, 1993; Co-mai, 1993; Chasan, 1995; Ohlrogge, 1994). This article focuses on alteration of amino-acid composition of legumes to enhance pro-tein quality.