Genetical analysis of contribution of low-molecular-weight glutenin subunits to dough strength in common wheat (Triticum aestivum L.)

被引:27
作者
Tanaka, H [1 ]
Shimizu, R [1 ]
Tsujimoto, H [1 ]
机构
[1] Tottori Univ, Fac Agr, Lab Plant Genet & Breeding Sci, Tottori 6808553, Japan
关键词
bread-making quality; dough strength; gliadin; low-molecular-weight glutenin subunit; monosomic analysis; Triticum aestivum L;
D O I
10.1007/s10681-005-6714-6
中图分类号
S3 [农学(农艺学)];
学科分类号
0901 ;
摘要
To evaluate the effect of low-molecular-weight glutenin subunit (LMW-GS) genes on dough strength, locus-specific primers of LMW-GS genes and gliadin bands tightly linked to LMW-GS genes were analyzed in common wheat. Segregation analysis of the F-2 progeny from a cross between 'Haruhikari', a good bread-making quality cultivar, and 'Asakaze-komugi', a poor bread-making quality cultivar, showed that dough strength significantly correlated with one amplified LMW-GS gene located at the Glu-B3 locus from 'Haruhikari'. There was no specific reference to the gliadin bands identified as promising markers in the cross under study. The LMW-GS gene of 'Haruhikari' had a seven amino-acid deletion in the repetitive domain relative to 'Asakaze-komugi', as well as six amino-acid substitutions, three of which would be expected to cause changes in hydrophilicity. The presence of the LMW-GS gene and other LMW-GS genes tightly linked to it may affect the dough strength of wheat.
引用
收藏
页码:157 / 162
页数:6
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