ICAR Research Data Repository for Knowledge Management
Genetically transformed root cultures of red beet (Beta vulgaris l.) for the production of food colour and peroxidase
IR@CSIR-CFTRI
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/1534/
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| Title |
Genetically transformed root cultures of red beet (Beta vulgaris l.) for the production of food colour and peroxidase
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| Creator |
Thimmaraju, R.
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| Subject |
23 Vegetables
01 Biotechnology and Bioengineering 05 Tissue Culture |
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| Description |
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. |
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| Contributor |
Neelwarne, Bhagyalakshmi
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| Date |
2005-10
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| Type |
Thesis
NonPeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://ir.cftri.com/1534/1/Thimmaraju.pdf
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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