Award details

The biochemical and molecular basis for grain texture in wheat

Reference	D13577
Principal Investigator / Supervisor	Professor Peter Shewry
Co-Investigators / Co-Supervisors	Professor Huw Jones
Institution	Rothamsted Research
Department	Plant Biology & Crop Science
Funding type	Research
Value (£)	157,456
Status	Completed
Type	Research Grant
Start date	02/04/2001
End date	01/01/2005
Duration	45 months

Abstract

Grain texture is a major character determining functionality in wheat, influencing both milling and baking performance. It is controlled by a single locus (Ha) on chromosome 5D of breadwheat, the absence of this locus from tetraploid durum wheat resulting an ultrahard texture. We intend to determine the molecular basis for grain texture, and the role of puroindolines and other proteins associated with the surface of the starch granule, using an in vitro starch binding system for protein engineering and transgenic durum wheat as in vivo test system. This will demonstrate the potential for producing types of bread and durum wheats with novel textural characteristics for food and feed uses, using wide crossing or genetic engineering.

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

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

export PDF file

back to list new search