Opportunities for manipulating the seed protein-composition of wheat and barley in order to improve quality

A - Papers appearing in refereed journals

Shewry, P. R., Tatham, A. S., Halford, N. G., Barker, J. H. A., Hannappel, U., Gallois, P., Thomas, M. and Kreis, M. 1994. Opportunities for manipulating the seed protein-composition of wheat and barley in order to improve quality. Transgenic Research. 3 (1), pp. 3-12.

AuthorsShewry, P. R., Tatham, A. S., Halford, N. G., Barker, J. H. A., Hannappel, U., Gallois, P., Thomas, M. and Kreis, M.
Abstract

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.

KeywordsWheat; Barley; gluten proteins; chymotrypsin inhibitors; nutritional; Quality; breadmaking quality; hordeum-vulgare-l; hmw glutenin subunits; chymotrypsin inhibitor-2; nucleotide-sequence; microprojectile bombardment; transgenic tobacco; soluble proteins; aleurone layer; mutant barleys; beta-amylase
Year of Publication1994
JournalTransgenic Research
Journal citation3 (1), pp. 3-12
Digital Object Identifier (DOI)doi:10.1007/bf01976021
Open accessPublished as non-open access
ISSN09628819

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