Cereal biotechnology Edited by Peter C Morris and James H Bryce Published by Woodhead Publishing Limited Abington Hall, Abington Cambridge CB1 6AH England Published in North and South America by CRC Press LLC 2000 Corporate Blvd, NW Boca Raton FL 33431 USA First published 2000, Woodhead Publishing Limited and CRC Press LLC ß 2000, Woodhead Publishing Limited The authors have asserted their moral rights. Conditions of sale This book contains information obtained from authentic and highly regarded sources. Reprinted material is quoted with permission, and sources are indicated. Reasonable efforts have been made to publish reliable data and information, but the authors and the publishers cannot assume responsibility for the validity of all materials. Neither the authors nor the publishers, nor anyone else associated with this publication, shall be liable for any loss, damage or liability directly or indirectly caused or alleged to be caused by this book. 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Woodhead Publishing Limited ISBN 1 85573 498 2 CRC Press ISBN 0 8493 0899 2 CRC Press order number: WP0899 Cover design by The ColourStudio Project managed by Macfarlane Production Services, Markyate, Hertfordshire Typeset by MHL Typesetting Limited, Coventry Printed by T J International, Padstow, Cornwall, England Related titles from Woodhead’s food science, technology and nutrition list: Kent’s technology of cereals (ISBN: 1 85573 361 7) N L Kent and A D Evers This well established textbook provides an authoritative and comprehensive study of cereal technology. Food machinery (ISBN: 1 85573 269 6) L M Cheng This book provides a general technical and mechanical background for the basic processing machinery now used for making snacks, baked goods and confectionery. It covers the basic principles, machine design, function, operation and output. Wheat – Chemistry and utilization (ISBN: 1 56676 348 7) H J Cornell and A W Hoveling This book provides the reader with extensive new information on wheat components that will be useful in improving utilization of wheat and the formulation of new and up-graded wheat-based food products. Details of these books and a complete list of Woodhead’s food science, technology and nutrition titles can be obtained by: • visiting our web site at www.woodhead-publishing.com • contacting Customer Services (e-mail: [email protected]; fax: +44 (0)1223 893694; tel: +44 (0)1223 891358 ext. 30; address: Woodhead Publishing Ltd, Abington Hall, Abington, Cambridge CB1 6AH, England) If you would like to receive information on forthcoming titles in this area, please send your address details to: Francis Dodds (address, tel. and fax as above; e-mail: [email protected]). Please confirm which subject areas you are interested in. Contents List of contributors . ................................................ ix 1 Introduction ...................................................... 1 P. C. Morris and J. H. Bryce, Heriot-Watt University, Edinburgh 1.1 Cereals: an introduction ...................................... 1 1.2 Plant breeding . ...................................... 8 1.3 Biotechnology: an introduction . ........................ 13 1.4 The structure of this book . ............................... 14 1.5 Sources of further information and advice . ................. 14 1.6 References . ................................................ 15 2 The genetic transformation of wheat and barley ............... 17 R. C. Schuurink and J. D. Louwerse, Heriot-Watt University, Edinburgh 2.1 Introduction . ................................................ 17 2.2 Issues in successful transformation . ........................ 19 2.3 Target tissues for transformation . ........................ 20 2.4 Delivery of DNA . ...................................... 25 2.5 Selection and regeneration . ............................... 28 2.6 Promoters . ................................................ 31 2.7 Examples of transformed wheat and barley . ................. 33 2.8 Summary: problems and future trends . ................. 35 2.9 Sources of further information and advice . ................. 36 2.10 References . ................................................ 37 vi Contents 3 The genetic transformation of rice and maize .................. 43 M. R. Davey, H. Ingram, K. Azhakanandam and J. B. Power, University of Nottingham 3.1 Introduction . ........................................... 43 3.2 Approaches to the transformation of maize and rice . ..... 44 3.3 Target tissues for rice and maize transformation . ..... 50 3.4 Vectors for rice and maize transformation . ............... 52 3.5 Examples of agronomically useful genes introduced into rice and maize . ........................................... 55 3.6 Summary: problems, limitations and future trends . ..... 57 3.7 Sources of further information and advice . ............... 60 3.8 Internet sites . ........................................... 61 3.9 References . ........................................... 61 4 Product development in cereal biotechnology .................. 71 D. McElroy, Maxygen Inc., Redwood City 4.1 Introduction . ........................................... 71 4.2 Commercial targets for cereal biotechnology . ............... 72 4.3 Problems in cereal biotechnology . ...................... 74 4.4 Efficacy screening of commercial traits . ............... 75 4.5 Molecular breeding of transgenic plants . ............... 78 4.6 Molecular quality control for transgenic plants . ..... 79 4.7 Intellectual property and freedom to operate . ............... 81 4.8 Regulatory issues and risk assessment . ...................... 82 4.9 Product release and marketing strategies . ............... 84 4.10 Product development: a practical example . ............... 84 4.11 Future trends . ........................................... 88 4.12 References . ........................................... 89 5 Using biotechnology to add value to cereals .................... 91 R. J. Henry, Southern Cross University, Lismore 5.1 Introduction . ........................................... 91 5.2 Weed control (productivity, quality, safety) . ............... 92 5.3 Disease resistance (productivity, quality, safety) . ..... 93 5.4 Improved nutritional properties (quality, safety) . ..... 95 5.5 Improved processing properties (productivity, quality, safety) . ..................................................... 96 5.6 Improved cereal quality control (quality, safety) . ..... 103 5.7 Summary: future prospects and limitations . ............... 103 5.8 Sources of further information and advice . ............... 104 5.9 References . ........................................... 105 6 Molecular biological tools in cereal breeding ................... 107 W. Thomas, Scottish Crop Research Institute, Dundee 6.1 Introduction . ........................................... 107 Contents vii 6.2 Markers . ................................................ 110 6.3 Characters . ................................................ 116 6.4 Deployment of molecular markers . ........................ 119 6.5 Future prospects . ...................................... 124 6.6 Conclusions . ................................................ 126 6.7 Sources of further information and advice . ................. 126 6.8 References . ................................................ 127 7 Risk assessment and legislative issues ........................... 137 W. Cooper, formerly NIAB, Cambridge and J. B. Sweet, NIAB, Cambridge 7.1 Introduction . ................................................ 137 7.2 Risk assessment and avoidance: general principles .......... 140 7.3 Assessing the impact of genetically modified crops .......... 145 7.4 How is biotechnology regulated? . ........................ 149 7.5 Public perceptions . ...................................... 154 7.6 Future developments in the regulatory process . .......... 157 7.7 References . ................................................ 158 8 Current practice in milling and baking ......................... 161 A. Lynn, Scottish Agricultural College, Auchincruive 8.1 Introduction . ................................................ 161 8.2 Composition of cereals . ...................................... 162 8.3 Use of cereals in milling . ............................... 166 8.4 Cereal requirements for milling . ........................ 169 8.5 Use of cereals in baking . ............................... 171 8.6 Bread baking . ................................................ 172 8.7 Biscuit manufacture . ...................................... 175 8.8 Summary