Engineering wheat-grain proteins to suit processing requirements: studies on wheat quality in the CSIRO Wheat Research Unit
1986
Wrigley, C.W. (Commonwealth Scientific and Industrial Research Organization, North Ryde (Australia). Wheat Research Unit)
Studies of durum wheat breeding lines showed that 2 groups of gliadin proteins and low-molecular-weight glutenin polypeptides were related to quality. A valuable selection tool is a close association between glume colour, gliadin 42-45 and pasta-making quality. Testing of a wide range of bread wheats gave high correlations with protein composition and resistance to dough extension, work input to dough mixing and loaf volume. Ready identification of the direct gene products makes quality-type directly amenable to genetic manipulation. Collaborative investigations of copy DNA clones and somaclonal variation in the protein composition and quality of durum wheats is in progress. Highly specific monoclonal antibodies are providing information about relationships between gluten proteins and between cereal genotypes.
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by Commonwealth Scientific and Industrial Research Organisation
