The functional grains group undertakes research that characterizes the functional properties of grains. These properties are determined by physical measurements and chemical composition analysis.
Data generated from the centre will be used in an ongoing basis by the Functional Grains Centre consortium partners: Sunrice, Graingrowers Ltd., NSW DPI, MSM Milling, Woods Grains, CSIRO Werribee, Flavour Makers, Teys, and the researchers at CSU.
Data collection contains:
- Chemical composition of grains generated using: HPLC, Mass Spec, GC
- Physical properties of grains as measured by: RVA, Doughlab, Rheometer
- Functional properties of grains: Reagent based assays, Cellular based assays
The collection is expected to grow by 10TB per year for 3 years, with maximum individual file size of 50 MB. Data will be analysed in laboratories on local PCs/Laptops using proprietary software.
Creation of existing data has been funded by grants from ARC, GRDC, the CRC for Sustainable Rice production and CSU. The majority of the funding for the next 3 years will be from the ARC Industrial Transformation Training Centre for Functional Grains.
Research will be made available to researchers within and outside of the Functional Grain Centre (subject to IP restrictions). At the completion of ARC Industrial Transformation Training Centre in December 2017, all data that has not been commercialized will be released into the public domain.
The database of grain functionality parameters will be useful for future comparative analysis of different grains sample properties. Over time, this database will collate the features of different grain species and varieties and document the variation in composition and functionality of grains grown under different conditions.