WALTER AND ELIZA HALL INSTITUTE OF MEDICAL RESEARCH;GRAINS RESEARCH AND DEVELOPMENT CORPORATION;MELBOURNE HEALTH;COMMONWEALTH SCIENTIFIC AND INDUSTRIAL RESEARCH ORGANISATION
发明人:
HOWITT, CRISPIN ALEXANDER,TANNER, GREGORY JOHN
申请号：
NZ58346608
公开号：
NZ583466A
申请日:
2008.08.13
申请国别(地区):
NZ
年份:
2012
代理人:
摘要：
Disclosed is a method of producing a food or malt-based beverage, the method comprising mixing barley grain, or malt, flour or wholemeal produced from said grain, with at least one other food or beverage ingredient thereby producing the food or malt-based beverage, wherein the grain is from a plant which is homozygous for at least two loci for genetic variations which are an allele which deletes most or all of the B-hordein encoding genes at the Hor2 locus and a mutant allele at the Lys3 locus of barley, which results in reduced levels of at least two hordeins when compared to a wild type barley plant comprising a full complement of functional hordein genes encoding functional hordein proteins, such that the grain, malt, flour or wholemeal comprises about 25% or less of the level of hordeins when compared to grain from a corresponding wild-type barley plant or malt, flour or wholemeal produced in the same manner from grain from the corresponding wild-type barley plant.
