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Genetics of Seed Proteins in Wheat

  • Chapter
Book cover Seed Proteins

Part of the book series: Advances in Agricultural Biotechnology ((AABI,volume 2))

Abstract

The history of cultivated wheat has been closely interlaced with the history of civilization since the early days of agriculture. With domestication, wheat has lost its inherent ability to disseminate to such an extent that its survival today depends essentially on man. However, at the same time, it has received so much care and attention worldwide that it can rightly be regarded as the most important of all food crops. Furthermore, the range of its utilization is practically as wide as the number of regions in the world. In addition to bread, which is a staple food everywhere, wheat is used — either alone or in combination with other farm products — to prepare macaroni, spaghetti, cous-cous, fric, chappati, ingera, tortillas, rolls, crackers, cookies, biscuits, cakes, doughnuts, muffins, pancakes, waffles, noodles, piecrust, icecream cones, puddings, pizza, bulgur, rolled flakes, etc. The fact that, to this day, it provides the basic nutrition for over one billion people or about 35 to 40 percent of mankind in such a wide variety, wheat is expected to remain foremost among the staple crops for man. It is therefore appropriate, if not imperative, to improve its nutritive properties which are now limited essentially by the rather low protein content particularly compared to its high caloric level and to the low nutritive value of its proteins.

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  1. E. Porceddu
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  2. D. Lafiandra
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  3. G. T. Scarascia-Mugnozza
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  1. Institute of Genetics, University of Bonn, Germany

    Werner Gottschalk  & Hermann P. Müller  & 

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Porceddu, E., Lafiandra, D., Scarascia-Mugnozza, G.T. (1983). Genetics of Seed Proteins in Wheat. In: Gottschalk, W., Müller, H.P. (eds) Seed Proteins. Advances in Agricultural Biotechnology, vol 2. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-6801-1_4

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