In previous work, we have shown that when the gene that codes for an enzyme called chitinase was incorporated into plants, these plants were much less susceptible to insect pest attack. This enzyme destroys an important structural component within the insects and when they eat the plants having this gene, the chitinase acts to destroy them. Current studies are centered on determining the specific relationships between the structure of this enzyme and its functions. When a specific tryptophan amino acid residue in this enzyme was converted to a phenylalanine or a glycine residue, the enzyme was less effective at destroying insects. Such results provide important information about the structure that is needed for optimum activity and may eventually lead to the development of a more effective plant protection system.
Wheat has three waxy proteins that affect the amount of amylose present in the starch.
True waxy wheats lack all three waxy proteins and have very little amylose. Amylose content affects noodle quality, shelf-life, and the pulp quality of paper. This study was designed to determine if the number of waxy proteins present could be detected using NIR spectroscopy of starch from several ground kernels. Results showed differences in absorption characteristics between all sample groups. True waxy wheats were easily differentiated from partially waxy and normal wheats.