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Award details
Wheat modification for wholemeal stability
Reference
D13346
Principal Investigator / Supervisor
Professor John Harwood
Co-Investigators /
Co-Supervisors
Professor Huw Jones
,
Professor Peter Kille
Institution
Cardiff University
Department
School of Biosciences
Funding type
Research
Value (£)
172,264
Status
Completed
Type
Research Grant
Start date
01/12/2000
End date
01/12/2003
Duration
36 months
Abstract
Deterioration of wholemeal flour is thought to be initiated by lipase-catalysed degradation of triacylglycerols. The resulting free fatty acids are subsequently metabolised by the lipoxygenase pathway leading to further off-flavours and other undesirable products. We have cloned a wheat lipase and will use this, as well as knowledge of transformation methods for wheat in order to test the proposition that changing endogenous lipase activity will have a significant effect on flour stability. This will be done by transforming wheat by particle bombardment and testing the modified lines. In addition, we will express the lipase heterologously in order to identify characteristics of further potential use. This proposal represents a timely utilisation of information and expertise in two centres to address a topic within the BBSRCs identified priority areas.
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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