Glu-1 Alleles and Prediction of Bread-making Quality Traits in Triticale

Polymerase chain reaction (PCR) was used to identify the allelic composition of Glu-A1, Glu-B1 and Glu-D1 loci that comprise the high-molecular-weight (HMW) glutenin subunits in 15 triticale genotypes. The Glu-A1b allele was detected most frequently (86.7%) at the Glu-A1 locus; the Glu-A1a and Glu-A...

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Bibliographic Details
Published in:	Cereal research communications Vol. 41; no. 4; pp. 562 - 572
Main Authors:	Vyhnánek, T., Halouzková, E., Martinek, P.
Format:	Journal Article
Language:	English
Published:	Cham AKADÉMIAI KIADÓ 01-12-2013 Springer International Publishing
Subjects:	Agriculture Life Sciences Plant Breeding/Biotechnology Plant Genetics and Genomics Plant Physiology Quality and Utilization HMW glutenin subunits triticale Wittmack allele-specific markers allelic variation ×
Online Access:	Get full text
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Summary:	Polymerase chain reaction (PCR) was used to identify the allelic composition of Glu-A1, Glu-B1 and Glu-D1 loci that comprise the high-molecular-weight (HMW) glutenin subunits in 15 triticale genotypes. The Glu-A1b allele was detected most frequently (86.7%) at the Glu-A1 locus; the Glu-A1a and Glu-A1c alleles were only found, respectively, in the 'Pawo' and 'Leontino' varieties. Five allelic combinations were detected at Glu-B1 [Glu-B1-1a+2o (encoding Bx7+By8), Glu-B1-1a+2s (Bx7+By18), Glu-B1-1a+2z (Bx7+By20), Glu-B1-1b+ 2a (Bx7+By8) and Glu-B1-1b+2o (Bx7+By8)]. The Glu-D1d allele (HMW subunits 5+10) was observed in breeding lines that carried translocated segments of wheat chromosome 1D. Dough mixing results indicated the Glu-D1d allele provided slight improvements in bread-making quality. Three-year results with Glu-B1b+2o/2a encoding subunits Bx7+By8/By8 exhibited positive affects in bread-making quality. These subunits were detected in varieties 'Mungis' and 'Pawo'.
ISSN:	0133-3720 1788-9170
DOI:	10.1556/CRC.2013.0025