Opportunities for manipulating the seed protein composition of wheat and barley in order to improve quality.
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.
Shewry
P R
PR
Department of Agricultural Sciences, University of Bristol, AFRC Institute of Arable Crops Research, Long Ashton, UK.
Tatham
A S
AS
Halford
N G
NG
Barker
J H
JH
Hannappel
U
U
Gallois
P
P
Thomas
M
M
Kreis
M
M
D000595:Amino Acid Sequence; D004044:Dietary Proteins / Q000235:genetics*; D001467:Hordeum / Q000235:genetics*; D008969:Molecular Sequence Data; D010940:Plant Proteins / Q000235:genetics*; D030821:Plants, Genetically Modified / Q000235:genetics*; D012639:Seeds / Q000235:genetics; D014170:Transformation, Genetic / Q000235:genetics; D014908:Triticum / Q000235:genetics*
D004044:Dietary Proteins; D010940:Plant Proteins