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Science 22 May 1970:
Vol. 168. no. 3934, pp. 985 - 987
DOI: 10.1126/science.168.3934.985
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Articles

Gene for Improved Nutritional Value in Barley Seed Protein

L. Munck 1, K. E. Karlsson 1, A. Hagberg 1, and B. O. Eggum 2

1 Nutritional Laboratory and Barley Department, Swedish Seed Association, Svalöf, Sweden
2 Department of Animal Physiology and Chemistry, National Institute of Animal Sciences, Copenhagen, Denmark

Genetically dependent 20 to 30 percent increase in lysine per 16 grams of nitrogen results in improved nutritional values in feeding trials with mice and rats. The recessive gene was selected from the World Barley Collection. Other amino acids are also influenced by the gene. Protein content segregates independently of the changed amino acid pattern. The gene putatively influences the matrix proteins, which characteristically adhere to the starch grains in meal preparations. The morphological character permits rapid microscopic screening of single seeds without affecting viability. Low yield is considerably improved by crossing and selection.


THIS ARTICLE HAS BEEN CITED BY OTHER ARTICLES:
Improving the Content of Essential Amino Acids in Crop Plants: Goals and Opportunities.
S. Ufaz and G. Galili (2008)
Plant Physiology 147, 954-961
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Science. ISSN 0036-8075 (print), 1095-9203 (online)