Anthocyanins as Flower Pigments

Anthocyanins as Flower Pigments

Author: T. Mulder-Krieger

Publisher: Springer Science & Business Media

ISBN: 9789401109062

Category: Science

Page: 164

View: 767

To date, several possibilities exist to change the genetics of plants including classical breeding and modern molecular biological approaches such as recombinant DNA techniques and plant trans formation methods. The aim of this publication is to review the feasibilities, offered by the current technologies, to modify flower colours. Due to the great importance of anthocyanins as flower pigments, the main part of this study deals with this class of flavonoids responsible for most red-, purple- and blue colours. Being electron deficient, the flavylium nucleus of the anthocyanins is highly reactive and undergoes - dependent upon pH - readily structural transformations which are coupled with colour changes. A number of mechanisms that stabilizes the coloured - at expense of the colourless structures in plants are described, including acylation, co pigmentation and metal complex formation. Because no plant species possesses the genetic capacity for producing varieties in the full spectrum of colours, man has looked for methods to change the genetic properties of plants. In recent years, conventional flower breeding is more and more being supplemented by genetic engineering techniques. This technology offers the possibility to insert specific genes into the cell genome and to transfer genes most efficiently between different organisms. The common flower pigments, the anthocyanins, have been studied for many years and represent now the best understood group of secondary plant metabolites with respect to (bio)chemistry and genetics.
Anthocyanins as Flower Pigments
Language: en
Pages: 164
Authors: T. Mulder-Krieger, Robert Verpoorte
Categories: Science
Type: BOOK - Published: 2012-12-06 - Publisher: Springer Science & Business Media

To date, several possibilities exist to change the genetics of plants including classical breeding and modern molecular biological approaches such as recombinant DNA techniques and plant trans formation methods. The aim of this publication is to review the feasibilities, offered by the current technologies, to modify flower colours. Due to
Encyclopedia of Applied Plant Sciences
Language: en
Pages: 1706
Authors: T. Mulder-Krieger, Robert Verpoorte
Categories: Science
Type: BOOK - Published: 2016-08-27 - Publisher: Academic Press

Encyclopedia of Applied Plant Sciences, Second Edition presents both foundational and applied information on plants used by humans as sources of food, raw materials, and amenity purposes. It highlights how the underlying science and information links through to applications in practical situations. Since the last edition was published, the role
Anthocyanins
Language: en
Pages: 336
Authors: Kevin Gould, Kevin M Davies, Chris Winefield
Categories: Science
Type: BOOK - Published: 2008-12-19 - Publisher: Springer Science & Business Media

In recent years there has been an unprecedented expansion of knowledge about anthocyanins pigments. Indeed, the molecular genetic control of anthocyanins biosynthesis is now one of the best understood of all secondary metabolic pathways. There have also been substantial improvements in analytical technology that have led to the discovery of
The Anthocyanin Pigments of Plants
Language: en
Pages: 324
Authors: Muriel Wheldale Onslow
Categories: Science
Type: BOOK - Published: 2014-02-06 - Publisher: Cambridge University Press

First paperback edition of the original text from 1925
Anthocyanins as Food Colors
Language: en
Pages: 280
Authors: Pericles Markakis
Categories: Technology & Engineering
Type: BOOK - Published: 2012-12-02 - Publisher: Elsevier

Anthocyanins as Food Colors aims to assemble scattered information on anthocyanins pertinent to food coloration. Both basic and applied aspects of these pigments are discussed. Organized into nine chapters, this book begins with a discussion of the chemical structure of anthocyanins, followed by its copigmentation and biosynthesis. It then discusses