2012 Fiscal Year Final Research Report
Evaluation of wheat flour quality by artificial proteins using a seed storage protein gene bank
| Project/Area Number |
23780004
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| Research Category |
Grant-in-Aid for Young Scientists (B)
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| Allocation Type | Multi-year Fund |
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| Research Field |
Breeding science
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| Research Institution | Tottori University |
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Principal Investigator |
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| Project Period (FY) |
2011 – 2012
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| Keywords | 品質・成分 / コムギ / 野生種 / グルテニン / 人工タンパク質 |
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| Research Abstract |
The structure and expression level of the seed storage protein contained about 10% in wheat flour, especially glutenin effects on dough strength greatly. In this study, I searched for novel glutenins related to the strong dough which is appropriate for bread-making in common wheat with the alien chromosome of a wild plant. As a result, several novel glutenins which were not influenced by phosphorylation werefound out. Furthermore, to evaluate the effect on the dough strength by one molecule of glutenin, I established the system to make the artificial protein of glutenin
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