High amylose wheat starch and wheat containing the same

Details High amylose wheat starch and wheat containing the same High amylose wheat starch and wheat containing the same

2006-02-21

2006-02-21

Grunberg, Anne Marie (Department: 1661)

Synthetic resins or natural rubbers -- part of the class 520 ser

Synthetic resins

Processes of preparing a desired or intentional composition...

C127S029000, C127S032000, C127S038000, C127S065000, C127S067000, C127S071000, C106S649000, C106S652000, C106S724000, C106S730000, C106S805000, C426S463000, C426S484000, C426S622000, C536S102000, C536S056000

Reexamination Certificate

active

07001939

ABSTRACT:
Wheat starch of the present invention is obtained from endosperm of a seed of wheat which is modified to lack starch granule protein-1 (SGP-1). The wheat starch has an apparent amylose content of about 35% or more. Wheat flour of the present invention is obtained from endosperm of a seed of wheat which is modified to lack SGP-1. Wheat of the present invention is modified to lack SGP-1. The wheat flour and the wheat comprise wheat starch which has an apparent amylose content of about 35% or more.

REFERENCES:
Technology of Cereals (4thedition) by Kent, N.L.; Evers, A.D.; 1994; Pergamon, pp 53-77.
M. Takaoka, et al.,J. Agric. Food Chemistry, vol. 45, No. 8, pp. 2929-2934 (1997).
M. Yamamori, et al.,Theor. Appl. Genet., 93, pp. 275-281 (1996).
O. Nelson, et al.,Annu. Rev. Plant Physiol. Plant Mol. Biol., 46, pp. 475-488 (1995).
H. Satoh,Nippon Nogeikagaku Kaishi, vol. 68, No. 11, pp. 1577-1580 (1994).
L. Curtis Hannah, et al.,Scientia Horticulturae, 55, pp. 177-184 (1993).
M. Gao, et al.,The Plant Cell, vol. 10, pp. 399-412 (Mar. 1998).
J.C. Shannon et al.,Genetics and Physiology of Starch Development, Chapter III, pp. 56-59 (1984).

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