CONSTRUCTION OF BARLEY WITH DECREASED GEL PROTEIN CONTENT
The amount of D-hordein, which constitutes gel proteins, formed in barley is decreased. The decrease in the D-hordein yield causes not only a decrease in the gel proteins due to the decrease in the D-hordein fraction in the gel proteins but also the migration (decrease) of proteins other than D-hord...
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Main Authors | , , |
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Format | Patent |
Language | English French Japanese |
Published |
22.02.2001
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Edition | 7 |
Subjects | |
Online Access | Get full text |
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Abstract | The amount of D-hordein, which constitutes gel proteins, formed in barley is decreased. The decrease in the D-hordein yield causes not only a decrease in the gel proteins due to the decrease in the D-hordein fraction in the gel proteins but also the migration (decrease) of proteins other than D-hordein, which constitute the gel proteins, from the gel proteins. Accordingly, a decrease in the D-hordein yield in barley and, in its turn, a decrease in the gel proteins can be achieved by transferring a D-hordein expression regulatory vector 1, whereby the D-hordein yield can be regulated, into barley to thereby transform the barley.
Selon l'invention, la quantité de D-hordéine, qui constitue les protéines gels, formée dans l'orge est réduite. La réduction du rendement de D-hordéine entraîne non seulement une réduction des protéines gels due à la réduction de la fraction de D-hordéine dans les protéines gels, mais également la migration (réduction) des protéines autres que la D-hordéine, qui constituent les protéines gels, à partir des protéines gels. En conséquence, une réduction du rendement de D-hordéine dans l'orge et une réduction des protéines gels peuvent être obtenues par transfert d'un vecteur 1 régulateur de l'expression de D-hordéine, permettant la régulation du rendement de D-hordéine, dans l'orge, pour ainsi transformer cette dernière. |
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AbstractList | The amount of D-hordein, which constitutes gel proteins, formed in barley is decreased. The decrease in the D-hordein yield causes not only a decrease in the gel proteins due to the decrease in the D-hordein fraction in the gel proteins but also the migration (decrease) of proteins other than D-hordein, which constitute the gel proteins, from the gel proteins. Accordingly, a decrease in the D-hordein yield in barley and, in its turn, a decrease in the gel proteins can be achieved by transferring a D-hordein expression regulatory vector 1, whereby the D-hordein yield can be regulated, into barley to thereby transform the barley.
Selon l'invention, la quantité de D-hordéine, qui constitue les protéines gels, formée dans l'orge est réduite. La réduction du rendement de D-hordéine entraîne non seulement une réduction des protéines gels due à la réduction de la fraction de D-hordéine dans les protéines gels, mais également la migration (réduction) des protéines autres que la D-hordéine, qui constituent les protéines gels, à partir des protéines gels. En conséquence, une réduction du rendement de D-hordéine dans l'orge et une réduction des protéines gels peuvent être obtenues par transfert d'un vecteur 1 régulateur de l'expression de D-hordéine, permettant la régulation du rendement de D-hordéine, dans l'orge, pour ainsi transformer cette dernière. |
Author | HIROTA, NAOHIKO KIHARA, MAKOTO ITO, KAZUTOSHI |
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Discipline | Medicine Chemistry Sciences |
DocumentTitleAlternate | ORGE OBTENUE PAR CONSTRUCTION PRESENTANT UNE TENEUR REDUITE EN PROTEINES GELS |
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RelatedCompanies | HIROTA, NAOHIKO KIHARA, MAKOTO SAPPORO BREWERIES LIMITED ITO, KAZUTOSHI |
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Snippet | The amount of D-hordein, which constitutes gel proteins, formed in barley is decreased. The decrease in the D-hordein yield causes not only a decrease in the... |
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SubjectTerms | BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING ORGANIC CHEMISTRY PEPTIDES PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS VINEGAR WINE |
Title | CONSTRUCTION OF BARLEY WITH DECREASED GEL PROTEIN CONTENT |
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