Cereal Biotechnology

Cover......Page 1
Cereal biotechnology......Page 2
ISBN 9781855734982......Page 3
Contents......Page 4
Contributors......Page 8
1.1 Cereals: an introduction......Page 10
1.1.1 Wheat......Page 12
1.1.3 Rice......Page 15
1.1.6 Rye......Page 16
1.2.1 History of plant breeding......Page 17
1.2.3 Breeding strategies for in-breeding crops......Page 20
1.2.4 Breeding strategies in out-breeding crops......Page 21
1.3 Biotechnology: an introduction......Page 22
1.5 Sources of further information and advice......Page 23
1.6 References......Page 24
2.1 Introduction......Page 25
2.2 Issues in successful transformation......Page 27
2.3 Target tissues for transformati on......Page 28
2.3.2 Microspo res......Page 29
2 .3.3 Immature zygot ic embr yos......Page 32
2.4 Delivery of DNA......Page 33
2 .4.1 Polyethyl eneglycol (PE G) and ele ctroporat ion......Page 34
2.4.2 Biol istics......Page 35
2 .5.1 Selectable marke rs......Page 36
2.5.2 Reg eneratio n under sel ective condit ions......Page 37
2.6.2 Tissue-specif ic pr omoters......Page 39
2.7.2 Mal ting related......Page 41
2 .7.4 Baking quality......Page 42
2.8.2 Accep tance of transgenic wheat and barley......Page 43
2.9 Sources of further infor mation and advice......Page 44
2.10 References......Page 45
3.1 Introduction......Page 50
3 .2.1 Protoplast -based techno logies......Page 51
3 .2.2 Biolistic s......Page 53
3.2.3 Agrobacterium -mediat ed transformati on......Page 54
3.2.4 Microi njectio n, silicon carbide whiskers and ele ctrical pr ocedures......Page 56
3.3 Target tissues for rice and maize transformation......Page 57
3.4 Vectors for rice and maiz e transform ation......Page 59
3.5 Examples of agronomically useful genes introduced into rice and maize......Page 62
3.6 Summary: problems, limit ations and future trends......Page 64
3.7 Sources of further infor mation and advice......Page 67
3.9 References......Page 68
5.1 Introduction......Page 97
5.2.2 Problems of escape of herbicide genes to weeds......Page 98
5.3.1 Disease resistance......Page 99
5.3.4 Environmental impact of disease resistance......Page 100
5.4.1 Importance of cere als in human and anim al nutrition......Page 101
5.5 Improved processing propert ies (productivity, quality,safety)......Page 102
5.5.1 Introduction to the range of processes that might be manipulated geanetically......Page 103
5.5.2 Wheat utilisation......Page 105
5.5.3 Beer production......Page 106
5.7 Summary: future prospects and limitations......Page 109
5.8 Sources of further information and advice......Page 110
5.9 References......Page 111
6.1.1 Plant breeding......Page 113
6.1.2 Phenotype......Page 114
6.1.3 Genotype......Page 115
6.2.2 Molecular markers......Page 116
6.2.3 Genetic maps......Page 119
6.3 Characters......Page 122
6.3.1 QTL detection......Page 123
6.3.2 QTLs reported......Page 124
6.4.1 Varietal identification......Page 125
6.4.2 Germplasm analysis......Page 126
6.4.4 Marker-assisted selection......Page 128
6.4.5 Back cross conversions......Page 129
6.5.2 DNA chips......Page 130
6.5.4 Recombinant chromosome substitution lines (RCSLs)......Page 131
6.7 Sources of further information and advice......Page 132
6.8 References......Page 133
7.1.1 Current status of GM crop development......Page 143
7.1.2 Concerns surrounding GM crops......Page 145
7.2.1 Principles of risk assessment......Page 146
7.2.2 Impact of plant species......Page 148
7.2.4 Mechanisms of transgene transmission......Page 149
7.2.5 Multiple transgenes and transgene stability......Page 150
7.3.1 Impact on agricultural systems......Page 151
7.3.3 Impact on insects and animals......Page 152
7.3.4 Impact on human health......Page 154
7.4.1 International picture......Page 155
7.4.2 UK regulatory process......Page 156
7.4.4 Food labelling......Page 159
7.5 Public perceptions......Page 160
7.5.1 American versus European response......Page 161
7.6.1 Post-commercialisation regulatory systems......Page 163
7.7 References......Page 164
8.1 Introduction......Page 167
8.2 Composition of cereals......Page 168
8.2.2 Importance of starch damage to milling and baking......Page 169
8.2.3 Starch biochemistry......Page 170
8.3.1 Scale and scope of milling......Page 172
8.3.2 Mill types and technology......Page 173
8.4 Cereal requirements for milling......Page 175
8.4.3 Wheat grain hardness......Page 176
8.5 Use of cereals in baking......Page 177
8.6 Bread baking......Page 178
8.6.2 Chemistry of bread making......Page 179
8.8.1 Role of biotechnology......Page 181
8.8.2 Breeding and selection problems......Page 182
8.8.3 Impact of biotechnology......Page 183
8.9 Bibliography......Page 184
8.10 References......Page 186
9.1 Introduction......Page 188
9.2 Fundamentals of malting, brewing and distilling......Page 189
9.3.1 Importance of barley variety......Page 191
9.3.2 Pre-treatment of grain......Page 193
9.3.3 Steeping......Page 194
9.3.4 Germination......Page 195
9.3.7 By-products......Page 196
9.3.9 Alternatives to malt......Page 198
9.4.2 Milling......Page 199
9.4.3 Mashing......Page 201
9.4.4 Wort separation......Page 202
9.4.7 Fermentation and maturation......Page 203
9.4.8 Finishing and packaging......Page 204
9.5 Distilling industry: current practice......Page 205
9.5.1 Raw materials......Page 207
9.5.2 Milling, cooking, conversion and separation......Page 208
9.5.3 Fermentation......Page 209
9.5.4 Distillation......Page 210
9.5.6 Neutral and compounded spirits......Page 211
9.6 Summary: limitations in current practice and the role of biotechnology......Page 212
9.7 Sources of further information and advice......Page 214
9.8 References......Page 216
10.1.1 Trends in cereal production......Page 221
10.1.2 Cereal yields......Page 223
10.1.3 UK regional distribution of the major cereals......Page 224
10.1.4 Grain quality and market outlets......Page 225
10.2 Varietal selection......Page 231
10.3 Crop establishment......Page 232
10.4 Crop nutrition......Page 233
10.5 Weed control......Page 236
10.6 Disease control......Page 237
10.7 Pest control......Page 238
10.8 Harvesting and grain storage......Page 239
10.9 References and further reading......Page 240
11.1 Improving cereal production and quality: a global challenge......Page 241
11.2 Potential of cereal biotechnology......Page 242
11.3 Biotechnology in commercial practice......Page 243
11.4 Problems facing the cereal biotechnology industry......Page 244
11.5 The future......Page 245