1a.Objectives (from AD-416):
The objectives of this cooperative research are to resolve the underlying molecular and genetic basis(es) of wheat grain quality, specifically traits that confer consumer acceptance and greater marketability.
1b.Approach (from AD-416):
The molecular structure and regulation of important genetic traits, identification of heritable genetic variance, including quantitative trai loci, effects on processing and food product quality (flour color, grain texture, etc.), and the means of efficiently measuring quality will be sought in consultation with the ADODR and published literature. Traits of immediate interest include grain texture (hard or soft), product discoloration due to polyphenol oxidase and variation in product rheology, texture due to starch structure and composition, and fiber including arabinoxylans.
This subordinate contributes to parent project: Objective 1. In cooperation with breeders and geneticists, identify and facilitate the manipulation of genetic variation of end use quality characteristics in western wheat; and Objective 3. Identify and manipulate the biochemical constituents of wheat to improve the nutritional functionality of grain and flour, specifically dietary fiber and antioxidant content. This report serves to document research conducted under a Specific Cooperative Agreement with Washington State University. The parent project is 5348-43440-006-00D. Several genetic systems are highly relevant to wheat grain quality and utilization. These include the genes responsible for soft kernel texture, an enzyme that plays a primary role in product discoloration, important non-starch carbohydrates (fiber) of wheat grain and flour, and starch composition content. The primary collaborators on this SCA are a scientist and graduate students at Washington State University. Successful collaborations on the enzyme and fiber have spawned the award of an AFRI competitive grant during a previous round of funding. A PhD student stipend and other AFRI monies are expended through this SCA. Progress: over 1,000 Regional nursery samples were milled and baked; the soft wheat results were written up and published.