Cereal biotechnology

Cereal biotechnology......Page 1
Table of Contents......Page 3
Contributors......Page 7
Table of Contents......Page 0
1.1 Cereals: an introduction......Page 9
1.1.1 Wheat......Page 11
1.1.3 Rice......Page 14
1.1.6 Rye......Page 15
1.2.1 History of plant breeding......Page 16
1.2.3 Breeding strategies for in-breeding crops......Page 19
1.2.4 Breeding strategies in out-breeding crops......Page 20
1.3 Biotechnology: an introduction......Page 21
1.5 Sources of further information and advice......Page 22
1.6 References......Page 23
2.1 Introduction......Page 24
2.2 Issues in successful transformation......Page 26
2.3 Target tissues for transformati on......Page 27
2.3.2 Microspo res......Page 28
2 .3.3 Immature zygot ic embr yos......Page 31
2.4 Delivery of DNA......Page 32
2 .4.1 Polyethyl eneglycol (PE G) and ele ctroporat ion......Page 33
2.4.2 Biol istics......Page 34
2 .5.1 Selectable marke rs......Page 35
2.5.2 Reg eneratio n under sel ective condit ions......Page 36
2.6.2 Tissue-specif ic pr omoters......Page 38
2.7.2 Mal ting related......Page 40
2 .7.4 Baking quality......Page 41
2.8.2 Accep tance of transgenic wheat and barley......Page 42
2.9 Sources of further infor mation and advice......Page 43
2.10 References......Page 44
3.1 Introduction......Page 49
3 .2.1 Protoplast -based techno logies......Page 50
3 .2.2 Biolistic s......Page 52
3.2.3 Agrobacterium -mediat ed transformati on......Page 53
3.2.4 Microi njectio n, silicon carbide whiskers and ele ctrical pr ocedures......Page 55
3.3 Target tissues for rice and maize transformation......Page 56
3.4 Vectors for rice and maiz e transform ation......Page 58
3.5 Examples of agronomically useful genes introduced into rice and maize......Page 61
3.6 Summary: problems, limit ations and future trends......Page 63
3.7 Sources of further infor mation and advice......Page 66
3.9 References......Page 67
4.1.1 Product development versus process development in cereal biotechnology......Page 76
4.2 Commercial targets for cereal biotechnology......Page 77
4.3 Problems in cereal biotechnology......Page 79
4.4 Efficacy screening of commercial traits......Page 80
4 .5.1 Shortening breeding programs......Page 83
4.6 Molecular quality control for transgenic plants......Page 84
4.7 Intellectual property and freedom to operate......Page 86
4.8 Regulatory issues and risk assessment......Page 87
4.10 Product deve lopment: a practic al example......Page 89
4.10.2 Development of transgenic crops expressing B.t. transgenes......Page 90
4 .10.3 Insect resistance management......Page 91
4.10.4 Commercial goals of insect resistant corn product......Page 92
4.11 Future trends......Page 93
4.12 References......Page 94
5.1 Introduction......Page 96
5.2.2 Problems of escape of herbicide genes to weeds......Page 97
5.3.1 Disease resistance......Page 98
5.3.4 Environmental impact of disease resistance......Page 99
5.4.1 Importance of cere als in human and anim al nutrition......Page 100
5.5 Improved processing propert ies (productivity, quality,safety)......Page 101
5.5.1 Introduction to the range of processes that might be manipulated geanetically......Page 102
5.5.2 Wheat utilisation......Page 104
5.5.3 Beer production......Page 105
5.7 Summary: future prospects and limitations......Page 108
5.8 Sources of further information and advice......Page 109
5.9 References......Page 110
6.1.1 Plant breeding......Page 112
6.1.2 Phenotype......Page 113
6.1.3 Genotype......Page 114
6.2.2 Molecular markers......Page 115
6.2.3 Genetic maps......Page 118
6.3 Characters......Page 121
6.3.1 QTL detection......Page 122
6.3.2 QTLs reported......Page 123
6.4.1 Varietal identification......Page 124
6.4.2 Germplasm analysis......Page 125
6.4.4 Marker-assisted selection......Page 127
6.4.5 Back cross conversions......Page 128
6.5.2 DNA chips......Page 129
6.5.4 Recombinant chromosome substitution lines (RCSLs)......Page 130
6.7 Sources of further information and advice......Page 131
6.8 References......Page 132
7.1.1 Current status of GM crop development......Page 142
7.1.2 Concerns surrounding GM crops......Page 144
7.2.1 Principles of risk assessment......Page 145
7.2.2 Impact of plant species......Page 147
7.2.4 Mechanisms of transgene transmission......Page 148
7.2.5 Multiple transgenes and transgene stability......Page 149
7.3.1 Impact on agricultural systems......Page 150
7.3.3 Impact on insects and animals......Page 151
7.3.4 Impact on human health......Page 153
7.4.1 International picture......Page 154
7.4.2 UK regulatory process......Page 155
7.4.4 Food labelling......Page 158
7.5 Public perceptions......Page 159
7.5.1 American versus European response......Page 160
7.6.1 Post-commercialisation regulatory systems......Page 162
7.7 References......Page 163
8.1 Introduction......Page 166
8.2 Composition of cereals......Page 167
8.2.2 Importance of starch damage to milling and baking......Page 168
8.2.3 Starch biochemistry......Page 169
8.3.1 Scale and scope of milling......Page 171
8.3.2 Mill types and technology......Page 172
8.4 Cereal requirements for milling......Page 174
8.4.3 Wheat grain hardness......Page 175
8.5 Use of cereals in baking......Page 176
8.6 Bread baking......Page 177
8.6.2 Chemistry of bread making......Page 178
8.8.1 Role of biotechnology......Page 180
8.8.2 Breeding and selection problems......Page 181
8.8.3 Impact of biotechnology......Page 182
8.9 Bibliography......Page 183
8.10 References......Page 185
9.1 Introduction......Page 187
9.2 Fundamentals of malting, brewing and distilling......Page 188
9.3.1 Importance of barley variety......Page 190
9.3.2 Pre-treatment of grain......Page 192
9.3.3 Steeping......Page 193
9.3.4 Germination......Page 194
9.3.7 By-products......Page 195
9.3.9 Alternatives to malt......Page 197
9.4.2 Milling......Page 198
9.4.3 Mashing......Page 200
9.4.4 Wort separation......Page 201
9.4.7 Fermentation and maturation......Page 202
9.4.8 Finishing and packaging......Page 203
9.5 Distilling industry: current practice......Page 204
9.5.1 Raw materials......Page 206
9.5.2 Milling, cooking, conversion and separation......Page 207
9.5.3 Fermentation......Page 208
9.5.4 Distillation......Page 209
9.5.6 Neutral and compounded spirits......Page 210
9.6 Summary: limitations in current practice and the role of biotechnology......Page 211
9.7 Sources of further information and advice......Page 213
9.8 References......Page 215
10.1.1 Trends in cereal production......Page 220
10.1.2 Cereal yields......Page 222
10.1.3 UK regional distribution of the major cereals......Page 223
10.1.4 Grain quality and market outlets......Page 224
10.2 Varietal selection......Page 230
10.3 Crop establishment......Page 231
10.4 Crop nutrition......Page 232
10.5 Weed control......Page 235
10.6 Disease control......Page 236
10.7 Pest control......Page 237
10.8 Harvesting and grain storage......Page 238
10.9 References and further reading......Page 239
11.1 Improving cereal production and quality: a global challenge......Page 240
11.2 Potential of cereal biotechnology......Page 241
11.3 Biotechnology in commercial practice......Page 242
11.4 Problems facing the cereal biotechnology industry......Page 243
11.5 The future......Page 244