2016 Fiscal Year Final Research Report
Development of novel breeding materials by introducing microscopic chromosome regions from the wheat wild species for expanding diversity of wheat flour quality
| Project/Area Number |
25450007
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Research Field |
Science in genetics and breeding
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| Research Institution | Tottori University |
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Principal Investigator |
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| Co-Investigator(Renkei-kenkyūsha) |
TSUJIMOTO Hisashi 鳥取大学, 乾燥地研究センター, 教授 (50183075)
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| Project Period (FY) |
2013-04-01 – 2017-03-31
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| Keywords | 品質・成分 / コムギ / 野生種 / 種子貯蔵タンパク質 |
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| Outline of Final Research Achievements |
Wheat flour quality, especially the dough strength is greatly influenced by the quality and the quantity of the seed storage protein accumulated in the endosperm. The seed storage protein of wheat wild species possesses a large diversity but has never been used as wheat flour. In this study, chromosome microscopic regions carrying the seed storage protein genes derived from the wheat wild species was introduced to a commercial Japanese wheat variety by artificial crossing. This line can respond to the processing suitability of new and diverse flour foods, lead to the development of wheat breeding material which produces wide varieties of wheat flour.
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| Free Research Field |
植物遺伝学、植物育種学
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