Improving the end use properties of wheat by manipulating the grain protein composition |
| |
| Authors: | PR Shewry AS Tatham R Fido H Jones P Barcelo PA Lazzeri |
| |
| Institution: | (1) IACR-Long Ashton Research Station, Department of Agricultural Sciences, University of Bristol, Long Ashton, Bristol, BS41 9AF, UK;(2) IACR-Rothamsted, Harpenden, Herts, AL5 2JQ, UK;(3) DuPont CIC, IACR-Rothamsted, Harpenden, Herts, AL5 2JQ, UK |
| |
| Abstract: | The wheat storage proteins account for up to about 60% of the totalgrain proteins. They correspond to the gluten proteins, which form avisco-elastic network that enables dough to be processed into bread, pastaand other products. We are using a range of biochemical, biophysical andmolecular approaches to characterize gluten proteins and to understandtheir role in determining the grain processing properties, focusing on thehigh molecular weight (HMW) subunits of glutenin which are majordeterminants of dough strength. We are also using genetic engineering toexplore the mechanism of glutenin elasticity and to effect improvements,by inserting genes encoding mutant and wild type HMW subunits intomodel lines and commercial cultivars. |
| |
| Keywords: | Breadmaking genetic engineering glutenins grain quality wheat |
| 本文献已被 SpringerLink 等数据库收录！ |
|
