Advertisement

Improvement of Cereal Quality by Genetic Engineering

  • Robert J. Henry
  • John A. Ronalds

Table of contents

  1. Front Matter
    Pages i-xiii
  2. Development of Techniques for Transformation of Cereals

    1. Front Matter
      Pages 1-1
    2. R. I. S. Brettell, D. A. Chamberlain, A. M. Drew, D. McElroy, B. Witrzens, E. S. Dennis
      Pages 3-9
    3. Indra K. Vasil, Vimla Vasil, Vibha Srivastava, Ana M. Castillo, Michael E. Fromm
      Pages 11-14
    4. K. J. Scott, D. G. He, S. Karunaratne, A. Mouradov, E. Mouradova, Y. M. Yang
      Pages 15-20
    5. K. K. Kartha, N. S. Nehra, R. N. Chibbar
      Pages 21-30
    6. Hirofumi Uchimiya, Seiichi Toki
      Pages 31-36
    7. D. A. Somers, K. A. Torbert, W. P. Pawlowski, H. W. Rines
      Pages 37-46
    8. D. McElroy, W. Zhang, D. Xu, B. Witrzens, F. Gubler, J. Jacobsen et al.
      Pages 55-69
    9. S. K. Dhir, M. E. Pajeau, M. E. Frommn, J. E. Fry
      Pages 71-75
  3. Genetic Engineering of Cereal Protein Quality

    1. Front Matter
      Pages 77-77
    2. P. R. Shewry, A. S. Tatham, N. G. Halford, J. Davies, N. Harris, M. Kreis
      Pages 79-86
    3. Olin D. Anderson, Ann E. Blechl, Frank C. Greene, J. Troy Weeks
      Pages 87-95
    4. F. Bekes, O. Anderson, P. W. Gras, R. B. Gupta, A. Tam, C. W. Wrigley et al.
      Pages 97-103
    5. D. Lafiandra, R. D’Ovidio, B. Margiotta
      Pages 105-111
  4. Genetic Engineering of Cereal Starch Quality

    1. Front Matter
      Pages 113-113
    2. Jack Preiss, David Stark, Gerard F. Barry, Han Ping Guan, Yael Libal-Weksler, Mirta N. Sivak et al.
      Pages 115-127
    3. R. J. Henry, G. McKinnon, I. A. Haak, P. S. Brennan
      Pages 129-132
  5. Improvement of Barley Quality by Genetic Engineering

    1. Front Matter
      Pages 133-133
    2. Sietske Hoekstra, Marion van Zijderveld, Sandra van Bergen, Frits van der Mark, Freek Heidekamp
      Pages 139-144
  6. Regulation of Cereal Genetic Engineering

    1. Front Matter
      Pages 145-145
    2. Simon Brooke-Taylor, Clive Morris, Carolyn Smith
      Pages 147-152
    3. H. L. Ko, R. J. Henry
      Pages 153-157
  7. Back Matter
    Pages 173-174

About this book

Introduction

If I had to nominate an area of food production in which science has played a major role in addressing product quality to meet market needs I would not pass by the intimate rela­ tionship of cereaI chemistry with cereaI plant breeding programs. In Australia, cereaI chemistry and product quality labs ha ve long been associated with wheat and barley breeding programs. Grain quality characteristics have been principal factors determining registration of new cultivars. This has not been without pain in Australia. On the one hand some cultivars with promising yield and agronomic characteristics have been rejected on the basis of quality characteristics, and for a period our breeders imposed selection regimes based on yield which resulted in declining quality characteristics. In the end the market provides the critic al signals. For many years Australia held a commanding market position on the basis of a single quality image, initiaHy based on bulked wheat of fair/average quality (FAQ). Later this was improved by segregation into four broad classes* based around Australian Standard White (ASW). This is no longer a viable marketing strategy. We were probably a little slow in rec­ ognising the mosaic of present day wheat markets, but now have up to 18 different grades available. Around the world wheat is a grain with many end uses. Its use in bread is expanding.

Keywords

chemistry development genetic engineering genetic transformation protein wheat

Editors and affiliations

  • Robert J. Henry
    • 1
  • John A. Ronalds
    • 2
  1. 1.Queensland Agricultural Biotechnology Centre Gehrmann LaboratoriesUniversity of QueenslandSt. LuciaAustralia
  2. 2.Division of Plant IndustryCSIRONorth RydeAustralia

Bibliographic information