Genetic dissection reveals effects of interaction between high-molecular-weight glutenin subunits and waxy alleles on dough-mixing properties in common wheat

Journal of genetics

Cailing Sun¹  Jichun Tian1¹  Shuna Hu¹  Jiansheng Chen¹  Zhiying Deng¹  Shouyi Wang¹  Feifei Zheng¹  Yongxiang Zhang¹  Xinye Zhang¹  Junnan Chen¹ 

[1]the Glu-A1 and Glu-D1 loci have greater impacts on Mixograph properties compared to the Wx-1 loci and the effects of Glu-D1d and Glu-D1h on dough mixing are better than those of Glu-D1f and Glu-D1new1 in this population

[2]$$

关键词: wheat;    high-molecular-weight glutenin subunits;    waxy proteins;    dough-mixing properties;    molecular mapping;    Triticum aestivum L.;   

DOI  :  

学科分类：生物科学（综合）

来源: Indian Academy of Sciences

【 摘 要 】

The glutenin and waxy loci of wheat are important determinants of dough quality. This study was conducted to evaluate the effects of high-molecular-weight glutenin (HMW-GS) and waxy alleles on dough-mixing properties. Molecular mapping was used to investigate these effects on Mixograph properties in a population of 290 (Nuomai1 × Gaocheng8901) recombinant inbred lines (RILs) from three environments in the harvest years 2008, 2009 and 2011. The results indicated the following:the Glu-A1 and Glu-D1 loci have greater impacts on Mixograph properties compared to the Wx-1 loci and the effects of Glu-D1d and Glu-D1h on dough mixing are better than those of Glu-D1f and Glu-D1new1 in this population;

【 授权许可】

Unknown