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Optimising wheat grain shape and size for improved processing quality

Project summary

The cereal endosperm is a major source of calories and protein for much of the world’s population. Significant increases in cereal yields over the last century helped prevent wide scale famine and improved food stability across the world. However, this has mainly been associated with an increase in the number of kernels per meter squared rather than significant changes in grain size. The vast majority of wheat though is consumed in the form of white flour, which is obtained from the inner core of the grain during milling. Grain size and shape are known to be important parameters in determining flour yield and quality, although the relationship with basic length, width, or height measurements is not simple. Mathematical 3D models of grain shape, however, have recently highlighted the importance of the depth and morphology of the crease region of the grain. Size and overall shape of barley grains is also important to brewers and distillers since both factors are known to influence the rate and uniformity of starch mobilization during malting, while grain shape, defined as the ratio between length and width, is a hugely important end-user trait in rice. Despite this, our knowledge of those processes and the genes, which directly effect grain development is very limited and hence are ability to alter or select for improved grain shape poor. We have, therefore put together a coordinated multi-disciplinary programme of research including six major UK laboratories currently engaged in research in seed development and milling technology to address this. Our work not only involves direct forward genetic approaches in wheat and barley but is also utilising the latest research from the model species Arabidopsis and maize. By targeting end user quality traits our current programme offers the opportunity to increase yields and crop value without increasing inputs.


Presentation

(Pdf SlideShow, 0.9Mb)

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The project team

RRes Peter Shewry, Alison Huttly, Sabine Gubatz, Graham King, Huw jones, Rowan Mitchell
JIC John Snape, John Doonan, Vasilis Gegas, Simon Griffiths
SCRI David Leader, Arnis Druka, Jill Alexandex
University of Bath Rod Scott, Melissa Spielman
University of Oxford Rod Scott, Hugh Dickinson, Na Li
University of Manchester Grant Campbell






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