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Introgression of useful genes from T hinopyrum intermedium to wheat for improvement of bread‐making quality
Author(s) -
Garg Monika,
Yanaka Mikiko,
Tanaka Hiroyuki,
Tsujimoto Hisashi
Publication year - 2014
Publication title -
plant breeding
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.583
H-Index - 71
eISSN - 1439-0523
pISSN - 0179-9541
DOI - 10.1111/pbr.12167
Subject(s) - glutenin , introgression , biology , chromosome , gene , common wheat , genetics , cultivar , bread making , protein subunit , food science , botany
To study the influence of genes from T hinopyrum intermedium on traits affecting the bread‐making quality of wheat, two derivatives from a putative disomic addition line in cultivar ‘Vilmorin 27’ were used in cytological, biochemical and molecular characterization. Cytological analysis suggested that one of the derivatives (Line‐1) had a terminal deletion involving the long arm of chromosome 1D (2n = 42, Del‐1 DL ”), and the other (Line‐2) was a conventional addition line, but also carried the same deletion on chromosome 1D (2n = 44, Thi”+Del‐1 DL ”). Amplification and sequencing of high‐molecular‐weight glutenin subunit ( HMW ‐ GS ) genes coded by the T h. intermedium chromosome in Line‐2 indicated the presence of one x‐type with an extra cysteine and four (rather than one) unique y‐type genes. Rheological studies of Line‐1 showed significantly lower dough strength compared to ‘Vilmorin 27’, confirming the recognized role of Glu‐1D coded HMW ‐ GS s. Line‐2 showed significantly higher dough strength compared to the background cultivar, indicating a significant potential of T h. intermedium for improvement of bread‐making quality in wheat.