Award details

Exploitation of the unique genetic variability of peas in the production of food and non-food ingredients

Reference	BBS/E/J/00001129
Principal Investigator / Supervisor	Professor Clifford Hedley
Co-Investigators / Co-Supervisors
Institution	John Innes Centre
Department	John Innes Centre Department
Funding type	Research
Value (£)	109,018
Status	Completed
Type	Institute Project
Start date	01/05/1998
End date	30/04/2001
Duration	36 months

Abstract

The main objectives of the project are to exploit the unique genetic variability available for peas in the production of functional ingredients and to contribute to the creation of a stable market situation for the pea crop in the EU. The JIC has two main research activities within the project, to provide the material for the whole project, including the genetic analysis, multiplication, distribution and agronomic assessment, and to undertake analytical studies on starch and soluble carbohydrates. The main methods to be used for these studies are wide-angle X-ray diffraction, differential scanning spectroscopy and polarised microscopy. Methods will be developed for determining the total crystallinity and the polymorph content and composition of the starches as well as for the arrangement, or architecture, of these polymorphs within the starch granules. With regard to the soluble carbohydrate analyses, seed samples will be analysed by using gas chromatography.

Summary

unavailable

Committee	Closed Committee - Agri-food (AF)
Research Topics	X – not assigned to a current Research Topic
Research Priority	X – Research Priority information not available
Research Initiative	X - not in an Initiative
Funding Scheme	X – not Funded via a specific Funding Scheme

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