Opportunities for manipulating the seed protein composition of wheat and barley in order to improve quality

Peter R. Shewry, Arthur S. Tatham, Nigel G. Halford, Jackie H A Barker, Ulrich Hannappel, P. Gallois, M. Thomas, Martin Kreis

Research output: Contribution to journalReview articlepeer-review

Abstract

Wheat and barley are the major temperate cereals, being used for food, feed and industrial raw material. However, in all cases the quality may be limited by the amount, composition and properties of the grain storage proteins. We describe how a combination of biochemical and molecular studies has led to an understanding of the molecular basis for breadmaking quality in wheat and feed quality in barley, and also provided genes encoding key proteins that determine quality. The control of expression of these genes has been studied in transgenic tobacco plants and by transient expression in cereal protoplasts, providing the basis for the production of transgenic cereals with improved quality characteristics.

Original languageEnglish
Pages (from-to)3-12
Number of pages10
JournalTransgenic Research
Volume3
Issue number1
DOIs
Publication statusPublished - Jan 1994

Keywords

  • barley
  • breadmaking quality
  • chymotrypsin inhibitors
  • gluten proteins
  • nutritional quality
  • Wheat

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