Opportunities for manipulating the seed protein composition of wheat and barley in order to improve quality |
| |
| Authors: | Peter R. Shewry Arthur S. Tatham Nigel G. Halford Jackie H. A. Barker Ulrich Hannappel P. Gallois M. Thomas Martin Kreis |
| |
| Affiliation: | (1) Department of Agricultural Sciences, University of Bristol, AFRC Institute of Arable Crops Research, Long Ashton Research Station, Long Ashton, BS18 9AF Bristol, UK;(2) Biologie du Developpement des Plantes, Université de Paris-Sud, Batiment 430, F-91400 Orsay Cedex, France;(3) Laboratoire de Physiologie et Biologie Moléculaire Végétales, Université de Perpignan, 52 Avenue de Villeneuve, 66860 Perpignan Cedex, France;(4) Institute of Plant Genetics and Crop Plant Research, Corrensstr. 3, D(O)-4325 Gatersleben, Germany |
| |
| 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. |
| |
| Keywords: | Wheat barley gluten proteins chymotrypsin inhibitors nutritional quality breadmaking quality |
| 本文献已被 SpringerLink 等数据库收录！ |
|
