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dc.contributor.advisorChairperson, Graduate Committee: Jack Martin; Michael Giroux (co-chair)en
dc.contributor.authorKammeraad, Jakob Darbyen
dc.contributor.otherMichael J. Giroux, Andrew C. Hogg and John M. Martin were co-authors of the article, 'Mutagenesis-derived puroindoline alleles in Triticum aestivum and their impacts on milling and bread quality' in the journal 'Journal of cereal chemistry' which is contained within this thesis.en
dc.date.accessioned2018-02-27T16:05:32Z
dc.date.available2018-02-27T16:05:32Z
dc.date.issued2016en
dc.identifier.urihttps://scholarworks.montana.edu/xmlui/handle/1/14326en
dc.description.abstractThe lack of natural allelic variation in genes impacting wheat quality limits the ability to make improvements based on selection among natural variation. Improvements to wheat quality can be made by generating new alleles in quality related genes via ethyl methane sulfonate mutagenesis. A series of novel puroindoline alleles were selected because each imparted a unique level of grain hardness. The impact of each allele upon wheat milling properties was tested by creating isolines in two wheat varieties. The results demonstrated that specific levels of grain hardness associated with individual puroindoline alleles result in modified break and total flour yield and modified flour particle size. A similar project was undertaken to create modified forms of several glutenin genes, which impact wheat flour mixing properties. The creation of novel glutenin alleles resulted in major loss of gluten function in nonsense mutations, while missense mutations generally did not significantly impact protein quality traits. Generating novel alleles in genes that have limited natural allelic variation is worthwhile, which is reinforced with the unique milling properties created in the puroindoline study. However, the application of EMS mutagenesis may not be equally useful for all genes impacting quality traits, since the generation of novel glutenin alleles did not result in significant improvements to wheat protein quality.en
dc.language.isoenen
dc.publisherMontana State University - Bozeman, College of Agricultureen
dc.subject.lcshWheaten
dc.subject.lcshFlouren
dc.subject.lcshPlant geneticsen
dc.subject.lcshGlutenen
dc.titleGenerating novel milling and baking properties in bread wheat via the development of novel puroindoline and glutenin allelesen
dc.typeThesisen
dc.rights.holderCopyright 2016 by Jakob Darby Kammeraaden
thesis.degree.committeemembersMembers, Graduate Committee: Philip L. Bruckner.en
thesis.degree.departmentPlant Sciences & Plant Pathology.en
thesis.degree.genreThesisen
thesis.degree.nameMSen
thesis.format.extentfirstpage1en
thesis.format.extentlastpage80en
mus.relation.departmentPlant Sciences & Plant Pathology.en_US
mus.data.thumbpage26en


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