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International joint venture research project produces experimental wheat variety with 70 per cent amylose content

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Australia
June 6, 2007

International collaboration between the GRDC, CSIRO and French farmer-owned company, Limagrain Céréales Ingrédients, has produced an experimental wheat variety with a 70 per cent amylose content, the major component of starch.

CSIRO grains researcher, Dr Matthew Morell discussed the $A12.5 million joint venture research project into high amylose wheat (HAW) at the BIO 07 conference in Boston, USA.

"Using RNAi gene silencing techniques, researchers can define the genetic changes required to generate HAW, which will help develop conventionally bred and GM wheat varieties," Dr Morell said.

"Increasing wheat's resistant starch levels could lead to reduced colorectal cancer risk and improved blood glucose control.

"New high fibre barleys, high amylose wheat varieties and oilseeds rich in omega-3 fatty acids are part of the suite of new grains being developed in the CSIRO Food Futures Flagship program that will produce grain based foods to help improve bowel and heart health," he said.

Other news from CSIRO, from Limagrain

 

 

 

 

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