Cereal seed composition and end use quality
Lead Research Organisation:
Rothamsted Research
Department Name: UNLISTED
Abstract
Abstracts are not currently available in GtR for all funded research. This is normally because the abstract was not required at the time of proposal submission, but may be because it included sensitive information such as personal details.
Technical Summary
Cereals are the major arable crops in the UK and provide food, feed and raw materials for industry. Different end uses require different composition in terms of the amounts and compositions of the major grain components: starch, protein and cell wall polysaccharides. This project therefore uses a range of approaches (including metabolomics, transcriptomics and transgenesis) to dissect the pathways and mechanisms that determine cereal grain composition and to exploit this information to tailor the composition for traditional and novel end use requirements.
Specific targets are:-
1. Manipulating the amounts and composition of wheat endosperm cell walls for health (dietary fibre), feed and processing (distilling, biofuels).
2. Understanding the mechanisms by which proteins determine grain mechanical and functional properties.
3. Manipulating the patterns of gene expression and pathways of protein trafficking and deposition to develop novel wheats with improved processing properties.
Specific targets are:-
1. Manipulating the amounts and composition of wheat endosperm cell walls for health (dietary fibre), feed and processing (distilling, biofuels).
2. Understanding the mechanisms by which proteins determine grain mechanical and functional properties.
3. Manipulating the patterns of gene expression and pathways of protein trafficking and deposition to develop novel wheats with improved processing properties.
Planned Impact
unavailable
Organisations
People |
ORCID iD |
| Peter Shewry (Principal Investigator) |
Publications
Funatsuki W
(2010)
Dough properties of transgenic wheat transformed with Cys-mutated LMW glutenin genes
in Proceedings of 10th International Gluten Workshop
Garino C
(2010)
Isolation, cloning, and characterization of the 2S albumin: a new allergen from hazelnut.
in Molecular nutrition & food research
Gil-Humanes J
(2011)
Suppression of gliadins results in altered protein body morphology in wheat.
in Journal of experimental botany
Gil-Humanes J
(2008)
Silencing of ?-gliadins by RNA interference (RNAi) in bread wheat
in Journal of Cereal Science
Godfrey D
(2010)
Effects of crop nutrition on wheat grain composition and end use quality.
in Journal of agricultural and food chemistry
Haward SJ
(2010)
Direct real-time imaging of protein adsorption onto hydrophilic and hydrophobic surfaces.
in Biopolymers
Haward SJ
(2011)
Force spectroscopy of an elastic peptide: effect of D2O and temperature on persistence length.
in Microscopy research and technique
Holopainen UR
(2012)
Day-length effects on protein localisation affect water absorption in barley (Hordeum vulgare) grains.
in Journal of the science of food and agriculture
Hughes SA
(2008)
In vitro fermentation of oat and barley derived beta-glucans by human faecal microbiota.
in FEMS microbiology ecology
Jones H
(2009)
WHEAT: Chemistry and Technology
| Description | Identified key genes encoding enzymes of arabinoxylan synthesis in wheat and demonstrated their functions and effects on AX structure and amount by transgenesis Identified beta-glucan synthase genes in wheat and demonstrated effects on glucan structure and size by transgenesis Identified genetic sources of high arabinoxylan fibre in wheat for exploitation in breeding |
| Exploitation Route | Projects have been developed with plant breeders to develop high and low fibre wheat for human health and biofuels/distilling, respectively |
| Sectors | Agriculture Food and Drink |