Summary
Pre-harvest sprouting results in significant loss of end-use quality in wheat. Several biochemical events are associated with the deterioration in quality. The production of enzymes associated with mobilisation of endosperm reserves during germination is a major factor. Several approaches to control of sprouting damage by genetic engineering have been considered. The expression of proteins capable of inhibiting the action of hydrolytic enzymes is an important option. Progress has been made towards the production of trans-genic wheat with genes encoding inhibitors of the main starch degrading enzyme, alpha-amylase.
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References
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Henry, R.J., McKinnon, G., Haak, I.A., Brennan, P.S. (1994). Genetic Engineering of Resistance to Starch Hydrolysis Caused by Pre-Harvest Sprouting. In: Henry, R.J., Ronalds, J.A. (eds) Improvement of Cereal Quality by Genetic Engineering. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2441-0_15
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DOI: https://doi.org/10.1007/978-1-4615-2441-0_15
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