Determining cereal quality

Details Determining cereal quality Determining cereal quality

C - Chemistry, Metallurgy

12

P

167/139, 530/17,

C12P 21/08 (2006.01) A61K 39/395 (2006.01) C07K 5/08 (2006.01) C07K 7/06 (2006.01) C07K 16/16 (2006.01) C07K 17/00 (2006.01) C12N 5/18 (2006.01) C12Q 1/68 (2006.01) G01N 33/53 (2006.01) G01N 33/543 (2006.01) G01N 33/577 (2006.01) G01N 33/68 (2006.01)

Patent

CA 1336689

The three amino acid sequence TCP (threonine-cysteine- proline) has been found, in wheat glutenin, to correspond to good bread-making qualities in wheat flour. This sequence, and 32 nine amino acid sequences containing it, can be detected by amino acid analysis of the glutenin, by specific monoclonal antibodies or by analysis (eg nucleotide sequence analysis or hybridisation assays) of the wheat genome

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