Award details

The impact of water availability during development on the composition and functional properties of wheat grain

Reference	D10608
Principal Investigator / Supervisor	Professor Peter Shewry
Co-Investigators / Co-Supervisors
Institution	Rothamsted Research
Department	Plant Biology & Crop Science
Funding type	Research
Value (£)	138,532
Status	Completed
Type	Research Grant
Start date	01/04/2000
End date	31/05/2003
Duration	38 months

Abstract

Environmental factors are known to have important impacts on the processing properties of wheat grain, making it difficult to predict quality in advance of harvest. We aim to determine the molecular and biophysical basis for these effects, working on the novel hypothesis that the major impact of drought and temperature stress is on the level of hydration in the developing grain. This in turn affects the assembly, deposition and biomechanical properties of gluten proteins, either directly or indirectly via effects on low Mr thiols or arabinoxylans, resulting in differences in dough rheology and hence processing quality. The results will facilitate the improvement of wheat quality and the development of predictive models and tests. (Joint with grants D10609 and D10610).

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

Associated awards:

D10609 The impact of water availability during development on the composition and functional properties of wheat grain

D10610 The impact of water availability during development on the composition and functional properties of wheat grain

I accept the terms and conditions of use (opens in new window)

export PDF file

back to list new search