Opportunities for manipulating the seed protein-composition of wheat and barley in order to improve quality
| Autor: | Patrick Gallois, Martin Kreis, Martine Thomas, Jacqueline H. A. Barker, Peter R. Shewry, Ulrich Hannappel, Arthur S. Tatham, Nigel G. Halford |
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| Rok vydání: | 1994 |
| Předmět: |
Molecular Sequence Data
transgenic tobacco Raw material mutant barleys nucleotide-sequence Glutenin Transformation Genetic Barley Genetics Storage protein Poaceae Amino Acid Sequence Triticum soluble proteins Plant Proteins chemistry.chemical_classification biology business.industry chymotrypsin inhibitor-2 breadmaking quality food and beverages Hordeum nutritional Plants Genetically Modified chymotrypsin inhibitors Gluten Quality Biotechnology beta-amylase Transformation (genetics) microprojectile bombardment chemistry Seeds Wheat biology.protein Animal Science and Zoology Composition (visual arts) aleurone layer Hordeum vulgare Dietary Proteins business hmw glutenin subunits Agronomy and Crop Science gluten proteins hordeum-vulgare-l |
| Popis: | Wheat and barley are the major temperate cereals, being used for food, feed and industrial raw material. However, in all cases the quality may be limited by the amount, composition and properties of the grain storage proteins. We describe how a combination of biochemical and molecular studies has led to an understanding of the molecular basis for breadmaking quality in wheat and feed quality in barley, and also provided genes encoding key proteins that determine quality. The control of expression of these genes has been studied in transgenic tobacco plants and by transient expression in cereal protoplasts, providing the basis for the production of transgenic cereals with improved quality characteristics. |
| Databáze: | OpenAIRE |
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