Construction of barley with reduced gel protein content

In barley, the formation of D-hordein constituting gel protein is to be reduced. This reduction in the formation of D-hordein causes a reduction of gel protein because D-hordein fraction decreases in the gel protein; and in addition, it brings about the transformation (reduction) of proteins other t...

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Bibliographic Details
Main Authors Hirota, Naohiko, Kihara, Makoto, Ito, Kazutoshi
Format Patent
LanguageEnglish
Published 11.07.2006
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Summary:In barley, the formation of D-hordein constituting gel protein is to be reduced. This reduction in the formation of D-hordein causes a reduction of gel protein because D-hordein fraction decreases in the gel protein; and in addition, it brings about the transformation (reduction) of proteins other than D-hordein which constitute the gel protein from the gel protein. Therefore, by introducing into barley D-hordein expression suppressing vector 1 capable of suppressing the D-hordein formation and transforming the barley therewith, it is possible to attain the reduction of gel protein based on the reduction in the D-hordein formation.