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.
3. Progress Report:
This report serves to document research conducted under a Specific Cooperative Agreement with Washington State University. The parent research is 5348-43440-005-00D. Several genetic systems are highly relevant to wheat grain quality and utilization (cf. parent project). These include polyphenol oxidase (PPO), an enzyme that plays a primary role in product discoloration, arabinoxylans, important non-starch carbohydrates of wheat grain and flour, puroindolines, the genes responsible for soft kernel texture, and starch amylose content. Successful collaborations on polyphenol oxidase and arabinoxylans have spawned the award of an AFRI competitive grant during a previous round of funding. A PhD student has been secured and her stipend and other AFRI monies are expended through this SCA. Progress: over 1,000 Regional nursery samples have been obtained and milling and baking tests were completed. ADODR monitoring: Cooperator's performance is monitored frequently via face-to-face meetings, and e-mail and phone communication; program goals and accomplishments are regularly reviewed and adjusted as necessary; budget activity and expenditures are monitored on ARS's behalf.