Genes encoding storage proteins are primarily responsible for storage protein synthesis in the endosperm. However, the final grain quality is determined not only by protein synthesis but also by the correct folding and sorting and deposition into protein bodies via complex pathways with quality control mechanisms. Understanding of these is currently limited in all cereals, in spite of protein quality being of prime significance for commercial and nutritional reasons.
Swinburne University of Technology
This project will investigate the roles of two important gene families that are involved in providing certain characteristics to rice elongation cooking and the wheat flour/dough properties which are of prime importance to the food industry. This will lead to molecular genetic information that can be used for cultivar selection and novel germplasm identification, which can be used for breeding purposes.
Project Start Date
Saturday, April 1, 2006
Project Completion Date
Monday, August 31, 2009
Journal Articles From Project
Frontier technologies for building and transforming Australian industries
RIC-Extension, sustainability and human capital