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Improving the fatty acid composition of corn oil by using germplasm introgression
Lipid Technology
  • Pamela J. White, Iowa State University
  • Linda M. Pollak, Iowa State University
  • Susan A. Duvick, United States Department of Agriculture
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The general public has shown increasing interest in consuming oils that are beneficial to health. Thus, oil from corn (Zea mays L.), along with most major edible oils, has been the target of genetic alterations to improve the fatty acid composition. The fatty acid profile goals vary, depending upon the intended use for the oil. We have targeted the development of corn oil with 1) low total saturated fatty acids, 2) high total saturated fatty acids, and 3) mid-oleic acid, in each case via two different sources: exotic germplasm identified through an international program to broaden the corn germplasm base and introgression of a wild, grassy relative of corn, Tripsacum (Tripsacum dactaloides L). We have been successful at identifying corn lines with each of the noted traits.

This article is from Lipid Technology 19 (2007): 35–38, doi:10.1002/lite.200600009.

Works produced by employees of the U.S. Government as part of their official duties are not copyrighted within the U.S. The content of this document is not copyrighted.
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Pamela J. White, Linda M. Pollak and Susan A. Duvick. "Improving the fatty acid composition of corn oil by using germplasm introgression" Lipid Technology Vol. 19 Iss. 2 (2007) p. 35 - 38
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