Barley with very low levels of hordeins
AssigneesCommonwealth Scientific and Industrial Research Organisation, Grains Research and Development Corporation
InventorsGregory John Tanner, Crispin Alexander Howitt, Michelle Lisa Colgrave, Malcolm James Blundell
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Abstract
The present invention relates to methods of producing a food or malt-based beverage suitable for consumption by a subject with Coeliac's disease. In particular, the present invention relates to methods of producing a food or malt-based beverage with very low levels of hordeins. Also provided are barley plants which produce grain that can be used in the methods of the invention.
Claims18
A method of producing a food or malt-based beverage ingredient, or a food or a malt-based beverage, from barley grain comprising 50 ppm or less hordeins, the method comprising:
- (i) processing barley grain comprising 50 ppm or less hordeins to produce malt, wort, flour or wholemeal, and/or
- (ii) mixing barley grain comprising 50 ppm or less hordeins, or malt, wort, flour or wholemeal produced from said grain, with at least one other food or beverage ingredient,
- wherein:
- a) the barley grain is homozygous for a genetic variation of the Hor2 locus where most or all of the B-hordein encoding genes in the Hor2 locus have been deleted relative to the Hor2 locus of wild-type barley grain, or wherein the malt, wort, flour or wholemeal produced from said grain comprises DNA which comprises the genetic variation of the Hor2 locus where most or all of the B-hordein encoding genes in the Hor2 locus have been deleted relative to the Hor2 locus of wild-type barley grain,
- b) the barley grain is homozygous for a genetic variation at the Hor3 locus of barley which results in the grain lacking D-Hordein, or wherein the malt, wort, flour or wholemeal produced from said grain comprises DNA which comprises the genetic variation at the Hor3 locus of barley which results in the grain lacking D-hordein, and
- c) the barley grain is homozygous for a genetic variation at the Lys3 locus of barley which results in the grain lacking C-hordeins, or wherein the malt, wort, flour or wholemeal produced from said grain comprises DNA which comprises the genetic variation at the Lys3 locus which results in the grain lacking C-hordeins,
- thereby producing the food or malt-based beverage ingredient, or food or malt-based beverage.
A barley grain comprising about 50 ppm or less hordeins, or a barley plant which produces grain comprising about 50 ppm or less hordeins, wherein:
- a) the grain is homozygous for a genetic variation of the Hor2 locus where most or all of the B-hordein encoding genes in the Hor2 locus have been deleted relative to the Hor2 locus of wild-type barley grain,
- b) the grain is homozygous for a genetic variation at the Hor3 locus which results in the grain lacking D-hordeins, and
- c) the grain is homozygous for a genetic variationat the Lys3 locus of barley which results in the grain lacking C-hordeins.
Dependencies are inferred from the claim text.