Effect Of Hmw And Lmw Glutenın Alleles On Qualıty Traıts Of Bread Wheat
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Tarih
2020
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Genetika
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
This study was performed to investigate impact of HMW and LMW glutenin alleles on quality traits of bread wheat cultivars. Fifteen bread wheat varieties were used for field trails during 2012-13 and 2013-14 under irrigated conditions of Diyarbakir and Mardin locations, Turkey. We investigated the quality of varieties that have same HMW-GS (High molecular weight subunits) and different LMW-GS (Low molecular weight subunits) or vice versa. Results indicated that GluA3-c > d > e, GluB3-g > b' = i, and GluD3-b = c > a for LMW-GS, and GluB1-7+8 > GluB1-17+18; GluD1-5+10 > GluD1-2+12 for HMW-GS have higher extensograph dough energy, extensibility, resistance, also higher farinograph stability time, gluten index and grain hardness values. The overall evaluation of the results obtained from this study demonstrated that GluA1-1 or 2*, GluB1-7+8 and GluD1-5+10 for HMW glutenin alleles and GluA3-d, GluB3-g and b, GluD3-c for LMW glutenin alleles are associated with a strong gluten structure and accordingly selection of lines harboring these alleles can contribute to the development of genotypes with high quality in wheat breeding programs.
Açıklama
Anahtar Kelimeler
Hmw, Lmw, Glutenin, Quality, rheology, dough
Kaynak
Genetika
WoS Q Değeri
Q4
Scopus Q Değeri
Cilt
52
Sayı
1
