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

doi:10.1007/BF01976021

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

^*Corresponding author for this work

Research output: Contribution to journal › Review article › peer-review

29 Citations (Scopus)

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 language	English
Pages (from-to)	3-12
Number of pages	10
Journal	Transgenic Research
Volume	3
Issue number	1
DOIs	https://doi.org/10.1007/BF01976021
Publication status	Published - Jan 1994
Externally published	Yes

Keywords

Wheat
barley
breadmaking quality
chymotrypsin inhibitors
gluten proteins
nutritional quality

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10.1007/BF01976021

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

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.",

keywords = "Wheat, barley, breadmaking quality, chymotrypsin inhibitors, gluten proteins, nutritional quality",

author = "Shewry, {Peter R.} and Tatham, {Arthur S.} and Halford, {Nigel G.} and Barker, {Jackie H.A.} and Ulrich Hannappel and P. Gallois and M. Thomas and Martin Kreis",

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AU - Shewry, Peter R.

AU - Tatham, Arthur S.

AU - Halford, Nigel G.

AU - Barker, Jackie H.A.

AU - Hannappel, Ulrich

AU - Gallois, P.

AU - Thomas, M.

AU - Kreis, Martin

PY - 1994/1

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N2 - 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.

AB - 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.

KW - Wheat

KW - barley

KW - breadmaking quality

KW - chymotrypsin inhibitors

KW - gluten proteins

KW - nutritional quality

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JO - Transgenic Research

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

Abstract

Keywords

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