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Metabolic control of texture in plant-derived foods
Reference
D06470
Principal Investigator / Supervisor
Dr Christopher Brett
Co-Investigators /
Co-Supervisors
Professor Keith Waldron
Institution
University of Glasgow
Department
IBLS Division of Biochemistry & Molecula
Funding type
Research
Value (£)
184,480
Status
Completed
Type
Research Grant
Start date
01/10/1996
End date
01/04/2000
Duration
42 months
Abstract
Diferulate cross-linking of plant-cell-wall polysaccharides is a major factor determining food texture. Synthesis, cross-linking and turnover of feruloylated polysaccharides will be studied in etiolated bean stems, maize seedlings and storage roots of beet. Radiolabelled arabinose and cinnamic acid will be used as tracers. Cellular sites of feruloylation and diferulate cross-linking will be determined. Turnover of feruloylated arabinose, ferulic acid and diferulic acid will be investigated by pulse-chase experiments. The relationship between ferulic acid metabolism and the texture and mechanical properties of the tissues will be investigated by Instron analysis.
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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