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Genetic Transformation of Potato to Enhance Nutritional Value and Confer Disease Resistance

  • Luis Destéfano-Beltrán
  • Pablito Nagpala
  • Kim Jaeho
  • John H. Dodds
  • Jesse M. Jaynes
Part of the Plant Gene Research book series (GENE)

Abstract

The potato is one of the most important calorie and protein sources in many developed and developing countries with total production yielding about 95 million tons of tubers worth about $ 24 billion dollars (1984 figures). The nutritional quality of the potato tuber protein, although relatively high, is, like for most plant proteins, deficient in certain essential amino acids, e.g. lysine and methionine. The expression of synthetic genes encoding proteins rich in essential amino acids, along with normal protein production within the tuber, may increase the overall nutritional quality of the potato as well as its aggregated value in the market especially for the food industry.

Keywords

Hairy Root Genetic Transformation Essential Amino Acid Chloramphenicol Acetyl Transferase Antibacterial Protein 
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.

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Copyright information

© Springer-Verlag/Wien 1991

Authors and Affiliations

  • Luis Destéfano-Beltrán
    • 1
  • Pablito Nagpala
    • 1
  • Kim Jaeho
    • 1
  • John H. Dodds
    • 2
  • Jesse M. Jaynes
    • 1
  1. 1.Department of BiochemistryLouisiana State UniversityBaton RougeUSA
  2. 2.International Potato CenterLimaPeru

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