Improvement of Cereal Quality by Genetic Engineering

1. Front Matter

   Pages i-xiii

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2. Development of Techniques for Transformation of Cereals

   1. Front Matter

      Pages 1-1

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   2. Assessment of Methods for the Genetic Transformation of Wheat

      • R. I. S. Brettell, D. A. Chamberlain, A. M. Drew, D. McElroy, B. Witrzens, E. S. Dennis

      Pages 3-9

   3. Genetic Transformation of Wheat

      • Indra K. Vasil, Vimla Vasil, Vibha Srivastava, Ana M. Castillo, Michael E. Fromm

      Pages 11-14

   4. Approaches to Genetic Transformation in Cereals

      • K. J. Scott, D. G. He, S. Karunaratne, A. Mouradov, E. Mouradova, Y. M. Yang

      Pages 15-20

   5. Genetic Engineering of Wheat and Barley

      • K. K. Kartha, N. S. Nehra, R. N. Chibbar

      Pages 21-30

   6. Genetic Engineering in Rice Plants

      • Hirofumi Uchimiya, Seiichi Toki

      Pages 31-36

   7. Genetic Engineering of Oat

      • D. A. Somers, K. A. Torbert, W. P. Pawlowski, H. W. Rines

      Pages 37-46

   8. Transgenic Grain Sorghum (Sorghum bicolor) Plants via Agrobacterium

      • Ian Godwin, Rachel Chikwamba

      Pages 47-53

   9. Development of Promoter Systems for the Expression of Foreign Genes in Transgenic Cereals

      • D. McElroy, W. Zhang, D. Xu, B. Witrzens, F. Gubler, J. Jacobsen et al.

      Pages 55-69

   10. Anthocyanin Genes as Visual Markers for Wheat Transformation

       • 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

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   2. Improvement of Barley and Wheat Quality by Genetic Engineering

      • P. R. Shewry, A. S. Tatham, N. G. Halford, J. Davies, N. Harris, M. Kreis

      Pages 79-86

   3. Progress Towards Genetic Engineering of Wheat with Improved Quality

      • Olin D. Anderson, Ann E. Blechl, Frank C. Greene, J. Troy Weeks

      Pages 87-95

   4. The Contributions To Mixing Properties of 1D HMW Glutenin Subunits Expressed in a Bacterial System

      • F. Bekes, O. Anderson, P. W. Gras, R. B. Gupta, A. Tam, C. W. Wrigley et al.

      Pages 97-103

   5. Studies of High Molecular Weight Glutenin Subunits and Their Encoding Genes

      • D. Lafiandra, R. D’Ovidio, B. Margiotta

      Pages 105-111

4. Genetic Engineering of Cereal Starch Quality

   1. Front Matter

      Pages 113-113

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   2. Prospects for the Production of Cereals with Improved Starch Properties

      • Jack Preiss, David Stark, Gerard F. Barry, Han Ping Guan, Yael Libal-Weksler, Mirta N. Sivak et al.

      Pages 115-127

   3. Genetic Engineering of Resistance to Starch Hydrolysis Caused by Pre-Harvest Sprouting

      • 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

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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.

• chemistry
• development
• genetic engineering
• genetic transformation
• protein
• wheat
• Tree Biology

• Queensland Agricultural Biotechnology Centre Gehrmann Laboratories, University of Queensland, St. Lucia, Australia

  Robert J. Henry

• Division of Plant Industry, CSIRO, North Ryde, Australia

  John A. Ronalds

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