Variability of protein and gluten content in bread wheat lines with introgressions into chromosome 5B from related species

被引：0

作者：

Shchukina, L. V. ^{[1
]}

Klykov, A. G. ^{[2
]}

Murugova, G. A. ^{[2
]}

Shamanin, V. P. ^{[3
]}

Pozherukova, V. E. ^{[3
]}

Lepekhov, S. B. ^{[4
]}

Chebatareva, M. V. ^{[4
]}

Petin, V. A. ^{[4
]}

Boerner, A. ^{[5
]}

Pshenichnikova, T. A. ^{[1
]}

机构：

[1] RAS, Inst Cytol & Genet, SB, Novosibirsk 630090, Russia

[2] FSBSIFSC Agr Biotechnol Far East Named A K Chaiki, Ussuriysk, Russia

[3] Omsk State Agrarian Univ Named PA Stolypin, Omsk, Russia

[4] Fed Altai Sci Ctr Agrobiotechnol, Barnaul, Russia

[5] Leibniz Inst Plant Genet & Crop Plant Res IPK, Gatersleben, OT, Germany

来源：

EUPHYTICA | 2024年 / 220卷 / 11期

基金：

俄罗斯科学基金会;

关键词：

Common wheat; Alien introgressions; Protein content; Gluten content; Chromosome; 5B; Grain quality; Yield components; GRAIN PROTEIN; AEGILOPS-SPELTOIDES; GENES; DIVERSITY; GPC-B1;

D O I：

10.1007/s10681-024-03429-9

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

Numerous accessions with introgressions in bread wheat result from distant hybridization. However, only a small number of them were used in modern cultivars to improve important traits such as grain protein and gluten content. The aim of this study was to investigate the phenotypic impact of introgressions transferred to bread wheat chromosome 5B from T. durum and Ae. speltoides on these grain quality traits. For this purpose, two lines that carried introgressions of different size in chromosome 5B were developed in the genetic background of cv. Saratovskaya 29 (S29). One line had an introgression from Aegilops speltoides in the distal region of the long arm of the chromosome, whereas the other line had an introgression from Triticum durum in the centromeric region. Transfer of introgressions from donors to the recipient was confirmed using microsatellite markers. The lines were studied in remote geographical areas and in the greenhouse. They showed a significant increase in protein and gluten content across all environments by 1% and 4%, respectively, with the greatest effect under normal moisture conditions. The lines retained high rheological and mixing dough properties characteristic of S29. The studies verified the loci QGlc.ipk-5B and QDsa.ipk-5B associated with gluten content and dough resistance to mixing previously identified in the ITMI mapping population. We also confirmed the association of the 5B introgressions with decreased thousand kernel weight.

引用

页数：13

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