1st Edition

Molecular Biotechnology for Plant Food Production

By Octavio Paredes-Lopez Copyright 1999

    The first single volume reference on the use of genetic engineering and molecular biology for plant food production, this book provides basic to in-depth approaches at the molecular level combining agricultural technology with food science and technology. It focuses on biotechnology 's role in the manipulation of cell and plant growth for enhanced productivities. Includes over 2100 key literature references.


    Section I: Cellular and Molecular Approaches to Plant Biotechnology

    The Biology of Flowering Plants

    The Nature of Flowering Plants o The Flowering Plant Body o The Plant Cell and its Organelles o Tissue Types of Flowering Plants o Photosynthesis o Growth and Development of the Plant Body o Environmental Factors that Promote Growth and Development o Environmental Factors that Compromise Growth and Development: Stress Responses o References

    Molecular Biology Research Procedures

    Introduction o DNA Structure and Function o Manipulating Genes o Tools and Procedures in Molecular Biology o Construction of Recombinant DNA Molecules: Cloning Strategies o Transformation Strategies for Higher Plants o References

    In Vitro Mass Cultivation of Cells and Tissues

    Plant Cells and Tissue Cultures o In Vitro Procedures for Plant Regeneration o Somaclonal and Gametoclonal Variation * Concluding Remarks o References

    Plant-Pathogen Interactions in Plant Biotechnology

    Introduction o Genetic Basis of Interaction o Molecular Basis of Interaction o Bacterial Pathogens as Models o Fungi as Plant Pathogens o Minimal Pathogens, the Viroids o Final Remarks o References

    Genetic Engineering for Crop Improvement: Strategies for Gene Isolation

    Introduction o Positional Cloning of Plant Genes o Insertional Mutagenesis in Plants o Exploiting Saccharomyces cerevisiae as a System to Isolate and Analyze Plant Genes o Analysis of Differential Gene Expression o Subtractive Cloning of Plant Genes o Targeted Inactivation of Genes in Plants o Genomics, a Contemporary View in Genetics o References

    Section II: Applications of Molecular Biotechnology for Plant Food Production

    Transgenic Plants for the Improvement of Field Characteristics Limiting Crop Production

    Introduction o Increased Tolerance to Abiotic Stress o Transgenic Plants with Resistance to Insect Pests o Transgenic Plants with Disease Resistance o Conclusions o References

    Molecular Markers for Crop Improvement

    Introduction o Types of Molecular Marker o Applications of Molecular Markers for Crop Improvement o Conclusions o Acknowledgements o References

    Physiology and Molecular Biology of Fruit Ripening

    Introduction o Ripening Processes o The Control of Ripening o The Softening/Storage Compromise o Role of Gene Expression During Ripening o Isolation and Analysis of Genes Related with the Ripening Process o Genetic Manipulation of Fruit Ripening o Fruits and Other Edible Plant Tissues' Vaccine Delivery Systems o References

    Molecular Aspects of Secondary Metabolites in Plant Food Production

    Introduction o Flavors and Aroma o Browning, Texture and Astringency o Poisons and Deleterious Substances o Perspectives o References

    Plant Pigments: Characterization, Biosynthesis, Gene Regulation, and Applications as Food Additives

    Introduction o The Anthocyanin Biosynthetic Pathway o The Carotenoid Biosynthetic Pathway o The Betalain Biosynthetic Pathway o Application of Plant Pigments as Food Additives o Analytical Methods o Perspectives o References

    Genetic Modifications of Plant Seed Storage Proteins for Food Production

    Introduction o Characteristics of Seed Storage Proteins o Classification of Seed Storage Proteins o Plant Storage Proteins Gene Structure o Cereal Seed Storage Proteins and their Genes o Major Seed Proteins from Dicotyledonous Plants o Biotechnology of Storage Proteins and Protein Food Products o Acknowledgements o References

    Chemistry, Biosynthesis, and Engineering of starches and Other Carbohydrates

    Introduction o Starch Storage o Biosynthesis of Starch o Genetic Modification of Starch Structure o Production of Non-Starch Carbohydrates o Conclusions o References

    Chemistry and Engineering of Edible Oils and Fats

    Quality of Edible Oils and Fats o Traditional and Novel Techniques to Enhance Functional Properties o Improvement of Oilseed Quality by Genetic Engineering o Uses of Engineered Products o Future Development o Acknowledgements o References

    Biotechnology for the Improvement of Nutritional Quality of Food Crop Plants

    Nutritionally Important Components in Plants o Antinutritional Factors in Plants o Pigments o Allergenicity of Foods o Regulation and Risks for Crop Transgenic Plants o Human Health and Food-Crop Plants o References


    Octavio Paredes-Lopez