Analysis of allelic state of genes responsible for baking properties in allocytoplasmic wheat hybrids

A collection of allocytoplasmic hybrids of common wheat (AWH) was screened for the allelic state of genes responsible for baking properties (high-molecular glutenins, puroindolines, and Waxy ). The possibility of the introgression of the Waxy gene of T. timopheevii into the wheat genome was demonstr...

Full description

Saved in:

Bibliographic Details
Published in:	Russian journal of genetics Vol. 49; no. 5; pp. 530 - 538
Main Authors:	Klimushina, M. V., Divashuk, M. G., Mokhammed, T. A. K., Semenov, O. G., Karlov, G. I.
Format:	Journal Article
Language:	English
Published:	Dordrecht SP MAIK Nauka/Interperiodica 01-05-2013
Subjects:	Animal Genetics and Genomics Biomedical and Life Sciences Biomedicine Human Genetics Microbial Genetics and Genomics Plant Genetics Triticum aestivum Poly Merase Chain Reaction Wild Type Allele Amylose Content Common Wheat Null Allele
Online Access:	Get full text
Tags:	Add Tag No Tags, Be the first to tag this record!

Description
Summary:	A collection of allocytoplasmic hybrids of common wheat (AWH) was screened for the allelic state of genes responsible for baking properties (high-molecular glutenins, puroindolines, and Waxy ). The possibility of the introgression of the Waxy gene of T. timopheevii into the wheat genome was demonstrated in several AWH lines using the set of molecular markers. Allelic gene variants responsible for the bread-making quality were revealed in 22 AWH lines, which make it possible to detect the most superior lines for both molecular-genetic analysis and applied research.
Bibliography:	ObjectType-Article-2 SourceType-Scholarly Journals-1 ObjectType-Feature-1 content type line 23
ISSN:	1022-7954 1608-3369
DOI:	10.1134/S1022795413050074