Biotechnology of Plant Fats and Oils.
All the time we are learning more about biotechnology. And, as the subject develops, more emphasis is being given to applications and systems other than those involving micro-organisms. Thus, one area that has witnessed considerable advances in very recent times has been the area of plant biotechnology. From time immemorial plant breeding has been the key to successful crops and this is where biotechnology comes in.
It is now possible to visualize that cultivar improvement and the domestication of new plant species will rely heavily upon the techniques of biotechnology because these will facilitate the introduction of useful new traits in existing crops. Equally important, the time required to bring into use crops having optimal yields will be shortened considerably. As readers will appreciate, the major interest of the American Oil Chemists' Society is the oils and fats of commerce but it is clear that supplies may not be sufficient to meet the world's requirements, hence their interest in this area. A symposium on this subject was held at Cincinnati in May 1989 and the text forms the Proceedings of that meeting.
Not all the papers presented are published here but the topics covered give a broad perspective of the field and should help readers to understand the importance of this field of endeavour. The eleven chapters carry titles: Plant biotechnology and the oils and fats industry; Cell culture techniques and canola improvement; Detection of glucosinolates by polyclonal antibodies to sinigrin; Progress in biotechnological approaches in the improvement of soybean seed quality; Production of seed lipids via culture of somatic embryos; Fatty acid composition of light and dark-grown callus cultures of seed cotyledon tissue; Purification and characterization of diacylglycerol acyltransferase from soybean; Speciality oils from micro-algae - new perspectives; Development of canola with novel fatty acid profile; Commercialization of crops with high erucic acid for industrial uses; and Wax ester production by yeast. As can be seen from these headings the subject matter ranged over a wide area.
|Printer friendly Cite/link Email Feedback|
|Publication:||Food Trade Review|
|Article Type:||Book Review|
|Date:||Jan 1, 1992|
|Previous Article:||Natural Food Colorants.|
|Next Article:||Popular reception for Sortex 6000.|