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GLUTENIN GENES AND THEIR USES
See also: US Patent Office Full Record

Patent Number: 5650558
Docket Number: 11795
Serial Number: 8586331
Date Patented: 07/22/1997
Patent Number: 5650558
Docket Number: 11795
Serial Number: 8586331
Date Patented: 07/22/1997
Patent Number: 5650558
Docket Number: 11795
Serial Number: 8586331
Date Patented: 07/22/1997

Agricultural Research Service

Date Issued:
July 22, 1997

Abstract:
The invention is a gene assembled in vitro, which can be introduced into wheat for increasing or decreasing gluten content. The result is a wheat variety with superior flour for either the bread or cake industry. Wheat varieties considered unsuitable for making bread or cake can be enhanced by changes in gluten content, resulting in improved dough strength. The technology is applicable to growing wheat during times of the year or in areas of the country where such production would be otherwise impossible. The technology is applicable to companies engaged in the production of transgenic plants or seeds. Companies involved in the manufacture of baked goods would also benefit from the technology.

Inventors:
Ann E. Blechl
USDA, ARS, WRRC
800 Buchanan Street
Albany, CA 94710
(510) 559-5716 / Fax: (510) 559-5777
E-mail: ablechl@pw.usda.gov
Olin D. Anderson
USDA, ARS, WRRC
800 Buchanan Street
Albany, CA 94710
(510) 559-5773 / Fax: (510) 559-5777
E-mail: oandersn@pw.usda.gov

*Also, refer to Patent No. 6,174,725, which issued January 16, 2001.
Agency:
Agricultural Research Service
Date Filed:
January 12, 1996

Abstract:
The invention is a method of altering the glutenin content of wheat seeds, as well as the plants and seeds made by this process. Wheat varieties with inferior baking properties can be enhanced by addition of glutenin genes. Changes in glutenin content result in changes in flour dough strength and mixing properties.

Inventors:
Ann E. Blechl Olin D. Anderson
USDA, ARS, WRRC USDA, ARS, WRRC
800 Buchanan Street 800 Buchanan Street
Albany, CA 94710 Albany, CA 94710
(510) 559-5716 (510) 559-5773

(510) 559-5777 -- fax (510) 559-5777 -- fax

e-mail: ablechl@pw.usda.gov e-mail: oandersn@pw.usda.gov

Industry Keywords:

biotechnology, wheat, gluten, genetic engineering, bread, cake, oriental noodle, cookie, flour noodle, cookie, flour

Gluten Genes and Their Uses

Technology Description:

The invention is a gene assembled in vitro, which can be introduced into wheat for increasing or decreasing gluten content. The result is a wheat variety with superior flour for either the bread or cake industry. Wheat varieties considered unsuitable for making bread or cake can be enhanced by changes in gluten content, resulting in improved dough strength. The technology is applicable to growing wheat during times of the year or in areas of the country where such production would be otherwise impossible. The technology is applicable to companies engaged in the production of transgenic plants or seeds. Companies involved in the manufacture of baked goods would also benefit from the technology.

Reference:

Please refer to Patent Number 5,650,558, which issued on July 22, 1997.

Inventors:

Ann E. Blechl
USDA, ARS, WRRC
800 Buchanan Street
Albany, CA 94710
(510) 559-5716 / Fax: (510) 559-5777
ablechl@pw.usda.gov


Olin D. Anderson
USDA, ARS, WRRC
800 Buchanan Street
Albany, CA 94710
(510) 559-5773 / Fax: (510) 559-5777
oandersn@pw.usda.gov


 

 

 

 
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