Identification of a new family of small prolamins in the search for better barley breads

Olga Agata Andrzejczak, Kim Hebelstrup, Esben Olesen, L Tóth, L. Pedersen, Søren Drud-Heydary Nielsen, Ulla Kidmose, Lotte Bach Larsen

Research output: Contribution to conferencePosterResearchpeer-review


Barley bread has a high content of β-glucans and other fibers which makes it a low glycemic food product; and the consuming of barley bread is associated with lower blood cholesterol levels and reduced risk of colon cancer (Mendis and Simsek., 2014; El-Khoury et al., 2012). However, using barley flour in bread making is difficult because it decreases the sensory characteristics and qualities of bread, such as color, texture, and loaf volume.
We identified the existence of a new family of barley seed Proteins (WSPN) that could be related to the qualities of barley bread. We found three WSPNs in the prolamin fraction of barley flour. They are encoded by three linked genes. None of them have previously been annotated in the barley genome. All three genes were expressed specifically in seeds and have no detectable expression in the leaves. When comparing barley varieties, we found that higher gene expression levels of the WSPN genes were correlated with better baking qualities.
Original languageEnglish
Publication date2023
Publication statusPublished - 2023
EventThe 3rd Barley Mutant Conference - Institute of Plant Science and Resources (IPSR), Okayama University, Kurashiki, Japan
Duration: 8 Oct 202310 Oct 2023


ConferenceThe 3rd Barley Mutant Conference
LocationInstitute of Plant Science and Resources (IPSR), Okayama University
Internet address


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