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Genetically transformed root cultures of red beet (Beta vulgaris l.) for the production of food colour and peroxidase

Thimmaraju, R. (2005) Genetically transformed root cultures of red beet (Beta vulgaris l.) for the production of food colour and peroxidase. PhD thesis, University of Mysore.

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Abstract

The feasibility of transforming red beet to obtain singly and doubly transformed cultures resulting in hairy roots capable of simultaneous production of both pigment (betalaines) and an enzyme(peroxidase) was investigated where extensive basic information developed on in situ product release, recovery and kinetic parameters for scale-up of the process would be of immense use for further commercial applications of such systems. The high sensitivity of red beet hairy roots for different sugars and the presence of several isoforms of peroxidase make them very attractive for more basic work elucidating various mechanisms involved in root biology.

Item Type: Thesis (PhD)
Uncontrolled Keywords: red beet peroxidase enzyme plant cell cultures
Subjects: 600 Technology > 08 Food technology > 23 Vegetables
600 Technology > 05 Chemical engineering > 01 Biotechnology and Bioengineering
500 Natural Sciences and Mathematics > 10 Plants > 05 Tissue Culture
Divisions: Plant Cell Biotechnology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 03 Dec 2007 11:56
Last Modified: 28 Dec 2011 09:31
URI: http://ir.cftri.com/id/eprint/1534

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