Oat Methods and Protocols
The volume provides detailed protocols that have been developed or modified exclusively for the study of oat. The topics discussed in this book are a selection of various molecular biology and biotechnology methods, such as the application of molecular ma
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Oat Sebastian Gasparis Editor
Methods and Protocols
Methods
in
Molecular Biology
Series Editor John M. Walker School of Life and Medical Sciences University of Hertfordshire Hatfield, Hertfordshire, AL10 9AB, UK
For further volumes: http://www.springer.com/series/7651
Oat Methods and Protocols
Edited by
Sebastian Gasparis Department of Functional Genomics, Plant Breeding & Acclimatization Inst. National Research Institute, Blonie, Poland
Editor Sebastian Gasparis Department of Functional Genomics Plant Breeding & Acclimatization Inst. National Research Institute Blonie, Poland
ISSN 1064-3745 ISSN 1940-6029 (electronic) Methods in Molecular Biology ISBN 978-1-4939-6680-6 ISBN 978-1-4939-6682-0 (eBook) DOI 10.1007/978-1-4939-6682-0 Library of Congress Control Number: 2016961427 © Springer Science+Business Media LLC 2017 This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. The publisher, the authors and the editors are safe to assume that the advice and information in this book are believed to be true and accurate at the date of publication. Neither the publisher nor the authors or the editors give a warranty, express or implied, with respect to the material contained herein or for any errors or omissions that may have been made. Photo Credit: Yuliya Yanushevska Printed on acid-free paper This Humana Press imprint is published by Springer Nature The registered company is Springer Science+Business Media LLC The registered company address is: 233 Spring Street, New York, NY 10013, U.S.A.
Preface Oat is a cereal grain belonging to the genus Avenae which contains more than 20 species occurring at three ploidy levels, diploid, tetraploid, and hexaploid. The primary cultivated oat (Avena sativa L.) is a hexaploid (2n = 6x = 42) consisting of three genomes, AA, CC, and DD. Hexaploid oat is cultivated worldwide in all agricultural regions which have a moderate climate and is used mainly for production of feed and food. With respect to the production quantity, from an economic standpoint oat is significantly less important when compared to main cereals such as rice, maize, wheat, and barley; however, the particular chemical composition of oat grains makes it unique among other cereal species. The most important properties of oat grain are a high level of proteins rich in exogenous amino acids, high levels of unsaturated fatty
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