Glutenin Genes and Their Uses

Technology Description:

The invention is directed to methods of improving flour by altering glutenin content in seeds of wheat and non-wheat plants. Wheat is one of the most important crops in the world due to its ability to be grown in a wide range of local conditions, and to the unique properties of wheat flours and doughs. Wheat flours and doughs allow processing into a wide range of food products including various types of breads, pasta and noodles, cakes and biscuits. The invention relates to methods of introducing a recombinant construct comprising a glutenin gene into a parental plant. In particular, it relates to nucleic acids and methods for altering glutenin content of plants. The invention should enable the baking industry to develop a variety of higher-value end products.

Reference:

Please refer to Patent Number 5,985,351, "Glutenin Genes and Their Uses," which issued on November 16, 1999, and is a division of S.N. 08/897,659, which was filed on July 21, 1997, now U.S. Patent Number 5,914,450, which issued on June 22, 1999, and is a CIP of S.N. 08/785,716, which was filed on January 16, 1997.

Inventors:

Ann E. Blechl Crop Improvement/Utilization Research Albany, CA  94710 (510) 559-5716 / Fax: (510) 559-5777	Olin D. Anderson (Same as first inventor) (510) 559-5773 oanderson@pw.usda.gov	Kimberly A. Torbert University of Minnesota St. Paul, MN  55108
Howard W. Rines Plant Science Research Saint Paul, MN 55108-6026 (612) 625-5220 / Fax: (612) 649-5058 rines001@tc.umn.edu	David A. Somers University of Minnesota St. Paul, MN 55108