Barley with low levels of hordeins
AssigneesCommonwealth Scientific and Industrial Research Organisation, The Walter and Eliza Hall Institute of Medical Research, Grains Research and Development Corporation, Melbourne Health
InventorsGregory John Tanner, Crispin Alexander Howitt
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Abstract
The present invention relates to methods of producing a food or malt-base 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 low levels of hordeins. Also provided are barley plants which produce grain that can be used in the methods of the invention.
Claims17
A barley plant which produces barley grain comprising about 25% or less of the level of total hordeins when compared to grain from a corresponding wild-type barley plant, wherein the barley grain is homozygous for:
- (a) a deletion of most or all of the B-hordein encoding genes at the Hor2 locus of barley and (b) a mutation in a Lys3 gene whereby the barley grain comprising the mutation comprises 25% or less of the level of C-hordein when compared to the corresponding wild-type barley grain.
Dependencies are inferred from the claim text.