Genetic variability of high molecular weight glutenin subunits in bread wheat from continental Portugal, Madeira and Canary Islands
نویسندگان
چکیده
منابع مشابه
Genetic Linkage Map of Glu-D1 and Allelic Variation of HMW Glutenin Subunits in Some Iranian Bread Wheat genotypes
High-molecular weight (HMW (glutenin subunits are encoded by the Glu-1 loci (Glu-A1, Glu-B1 and <sp...
متن کاملVariant high-molecular-weight glutenin subunits arising from biolistic transformation of wheat
Genetic transformation via the biolistic method has been used to introduce genes encoding natural and novel high-molecular-weight glutenin subunits (HMW-GS) into wheat. The appearance of new seed proteins of sizes not predicted by the transgene coding sequences was noted in some experiments. In this report, the identities of thirteen of these novel proteins were determined by tandem mass spectr...
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Rice (Oryza sativa L.) is a primary global food cereal. However, when compared to wheat, rice has poor food processing qualities. Dough that is made from rice flour has low viscoelasticity because rice seed lacks storage proteins that are comparable to gluten protein from wheat. Thus, current research efforts aim to improve rice flour processing qualities through the transgenic expression of vi...
متن کاملConserved cis-regulatory modules in promoters of genes encoding wheat high-molecular-weight glutenin subunits
The concentration and composition of the gliadin and glutenin seed storage proteins (SSPs) in wheat flour are the most important determinants of its end-use value. In cereals, the synthesis of SSPs is predominantly regulated at the transcriptional level by a complex network involving at least five cis-elements in gene promoters. The high-molecular-weight glutenin subunits (HMW-GS) are encoded b...
متن کاملGenetic divergence for high-molecular weight glutenin subunits (HMW-GS) in indigenous landraces and commercial cultivars of bread wheat of Pakistan.
Wheat flour quality is an important consideration in the breeding and development of new cultivars. A strong association between high-molecular weight glutenin subunits (HMW-GS) and bread making quality has resulted in the widespread utilization of HMW-GS in wheat breeding. In this study, we analyzed 242 lines of wheat, including landraces from the provinces of Punjab and Baluchistan, as well a...
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ژورنال
عنوان ژورنال: Genetic Resources and Crop Evolution
سال: 2011
ISSN: 0925-9864,1573-5109
DOI: 10.1007/s10722-011-9764-8