Controlling and Stabilizing Color, Shelf-life and Off-Flavoring in Wheat-Based Food Products


Status: Available for Collaboration

Contact: Nick Zelver, 406-994-7706

Montana State University is seeking wheat breeders interested in developing varieties where end-product food properties such as color, shelf-life and off-flavoring can be optimized. 

Overview: Controlling and Stabilizing Color, Shelf-life and Off-Flavoring in Wheat-Based Food Products

Advanced Durum Lines (EJ-2015-ADVD) 


Status: Exclusively Optioned

Overview: Advanced Durum Lines

Durum Lines Available

2004 World collection of Durum - stem solidness ratings

 

Baldy Safflower Variety (WDM-2015-BALDY) 


Status: Exclusively Licensed

Overview: Spineless White Safflower Variety - Baldy - for habitat, forage, coverage, and grain production

  

Research to Commercialization Collaboration Opportunity: Pre-Harvest Sprouting Resistant Wheat


Status: Available for Collaboration or Licensing

Contact: Nick Zelver, 406-994-7706

Pre-harvest sprouting in wheat has a high economic cost for grain producers and end users. MSU researchers are seeking an industry collaborator to pursue two key genes regulating PHS.

Pre-Harvest Sprouting Resistant Wheat

MNR180 a Rust Resistant, Non-GMO Mutant in Wheat (HL-2013-MNR180)


Status: Available for Licensing

Contact: Nick Zelver, 406-994-7706

Finding: A mutagenesis-derived broad-spectrum disease resistance locus in wheat. This mutant (MNR180) enhances resistance to three rusts with the characteristics of delayed disease development at the seedling stage and completed resistance at the adult plant stage.

MNR180 a Rust Resistant, Non-GMO Mutant in Wheat

Enhancement and Backcrossing of Wheat Rust Resistance Gene (HL-2010-STRES)


Status: Available for Licensing

Contact: Nick Zelver, 406-994-7706

Finding: A mutagenesis-derived broad-spectrum disease resistance locus in wheat. MSU is seeking an industry partner to move this research into a commercial variety.

Backcrossing of wheat rust resistance gene

Non-Transgenic Mutations in Wheat to Create Grain Hardness Variations (GMJ-2013-PIN)


Status: Available for Licensing

Contact: Nick Zelver, 406-994-7706

A series of new puroindoline alleles via EMS mutagenesis that create defined levels of grain hardness and texture.   These alleles could be used to impart the following traits:

  • Group 1: Super soft wheat.  Decreased grain hardness of a soft wheat and increase in break flour yield, reduced starch damage and water absorption. 
  • Group 2: Enhanced milling yield soft wheat.  Increased grain hardness of a soft wheat to increase overall milling yield and reduce sifting time.
  • Group 3: High milling yield hard wheat.  Decreased grain hardness of a hard wheat increases overall milling yield and reduces flour ash levels.
  • Group 4: High water absorption hard wheat.  Increase grain hardness of a hard wheat increases starch damage in flour.

Non-Transgenic Mutations in Wheat to Create Grain Hardness Variation