Cereal Biotechnology

262 Pages·2000·2.683 MB·English

by  Peter C. Morris, James H. Bryce

Cereal biotechnology
Edited by
Peter C Morris and James H Bryce
Published byWoodhead Publishing Limited
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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 .................................................... 175
8.9 Bibliography ................................................. 178
8.10 References ................................................... 180
9 Current practice in malting, brewing and distilling ............ 183
R. G. Anderson, Marchington Zymoscience, Uttoxeter
9.1 Introduction .................................................. 183
9.2 Fundamentals of malting, brewing and distilling ............. 184
9.3 Malting industry: current practice ............................ 186
9.4 Brewing industry: current practice ........................... 194
9.5 Distilling industry: current practice .......................... 200
9.6 Summary: limitations in current practice and the role of
biotechnology ................................................ 207
9.7 Sources of further information and advice ................... 209
9.8 References ................................................... 211
viii Contents
10 Current practice in cereal production............................ 217
E. J. Evans, University of Newcastle
10.1 Introduction ................................................. 217
10.2 Varietal selection ............................................ 227
10.3 Crop establishment .......................................... 228
10.4 Crop nutrition ............................................... 229
10.5 Weed control ................................................ 232
10.6 Disease control .............................................. 233
10.7 Pest control .................................................. 234
10.8 Harvesting and grain storage ................................ 235
10.9 References and further reading .............................. 236
11 Summary and conclusions ....................................... 237
P. C. Morris, G. H. Palmer and J. H. Bryce, Heriot-Watt University,
Edinburgh
11.1 Improving cereal production and quality: a global
challenge .................................................... 237
11.2 Potential of cereal biotechnology ............................ 238
11.3 Biotechnology in commercial practice ....................... 239
11.4 Problems facing the cereal biotechnology industry .......... 240
11.5 The future ................................................... 241
Index ............ ...................................................... 243
Contributors
Chapters 1 and 11 Chapter 3
Dr Peter Morris and Dr James Bryce Dr M R Davey
Department of Biological Sciences Faculty of Science
Heriot-Watt University University Park
Riccarton Nottingham NG7 2RD
Edinburgh EH14 4AS
Tel: [phone]
Scotland
Fax: [phone]
Tel: [phone] E-mail: [email protected]
Fax: [phone]
E-mail: [email protected] Chapter 4
Dr David McElroy
Director of Agricultural Business
Chapter 2
Operations
Dr R Schuurink and Ms J Louwerse Maxygen Inc
Department of Biological Sciences 515 Galveston Drive
Heriot-Watt University Redwood City
Riccarton CA 94063
Edinburgh EH14 4AS USA
Scotland
Tel: [phone]
Tel: [phone] Fax: [phone]
Fax: [phone] E-mail: [email protected]
x Contributors
Chapter 5 Chapter 8
Professor Robert Henry Dr Andrew Lynn
Centre forPlantConservationGenetics Food Standards & Product
Southern Cross University Technology Department
PO Box 157 SAC
Lismore Auchincruive
NSW Ayr KA6 5HW
AUSTRALIA Scotland
Tel: [phone] Tel: [phone]
Fax: [phone] Fax: [phone]
E-mail: [email protected] E-mail: [email protected]
Chapter 6 Chapter 9
Dr Bill Thomas Dr Ray Anderson
Scottish Crop Research Institute High Ridge
Invergowrie Marchington
Dundee DD2 5DA Uttoxeter
Scotland Staffs ST14 8LH
Tel: [phone] Tel: [phone]
Fax: [phone] E-mail:
E-mail: [email protected] [email protected]
Chapter 7 Chapter 10
Dr Wendy Cooper Dr Eric Evans
PO Box 686 Department of Agriculture
Norwich NR5 0PZ University of Newcastle
Newcastle upon Tyne NE1 7RU
Tel: [phone]
E-mail: [email protected] Tel: [phone]
Fax: [phone]
Dr Jermy Sweet E-mail: [email protected]
National Institute of Agricultural
Botany
Huntingdon Road
Cambridge CB3 0LE
Tel: [phone]
Fax: [phone]
1
Introduction
P. C. Morris and J. H. Bryce, Heriot-Watt University, Edinburgh
1.1 Cereals: an introduction
CerealsowetheirEnglishnametotheRomangoddessCeres,thegiverofgrain,
indicative of the antiquity and importance of cereals (Hill 1937). This
importance is still very much the case today; cereals of one sort or another
sustain the bulk of mankind’s basic nutritional needs, both directly and
indirectlyasanimalfeed.Itisprimarilythegrainsofcerealsthatareusefultous,
although the vegetative parts of the plant may be used as fodder or for silage
production, and straw is used for animal bedding.
Cereals are members of the large monocotyledonous grass family, the
Gramineae.Thefloweringorgansarecarriedonastemcalledtherachis,which
may be branched, and in turn bears spikelets which may carry more than one
flowerateachnodeoftherachilla(Fig.1.1).Thespikeletsmaybeorganisedina
loose panicle as in sorghum, oats and some millets, or in a tight spike, as in
wheat. The length of the internodes of the rachis and of the rachilla, and the
number of flowers at each node of the spikelet determine the overall
architecture. Each spikelet is subtended by two bracts or leaf-like organs
termed the glumes,andeach flower inthe spikelet isenclosedintwobract-like
organscalledthelemmaandpalea.Thelemmamaybeextendedtoformalong
awn. In some cereals or cereal varieties the lemma and palea may remain
attachedtothegrain;thesearetermedhulledorhuskedgrains,suchasoatsand
most barleys, as opposed to naked grains such as most wheats and maize (Fig.
1.1).
The cereals, with the exception of maize, are dioecious. Each flower bears
both male organs; the three anthers (six in rice), and female organs; the ovary
which carries two feathery stigmas. In maize, the male flowers are borne in