Reduction of a Triticum monococcum Chromosome Segment Carrying the Softness Genes Pina and Pinb Translocated to Bread Wheat
نویسندگان
چکیده
منابع مشابه
شناسایی آلل های موثر در سختی دانه ی ارقام مختلف گندم نان به کمک نشانگرهای مولکولی
Grain hardness is the main factor for classification and end-use quality of wheat. Wheat with the hard grain texture has higher protein content and more intensive gluten that leads to production of higher bread quality. However, soft texture wheat has lower protein content and weaker gluten, which are suitable for cake and candy production. Grain hardness is determined by the Pina and Pinb gene...
متن کاملMolecular, Physicochemical and Rheological Characteristics of Introgressive Triticale/Triticum monococcum ssp. monococcum Lines with Wheat 1D/1A Chromosome Substitution
Three sets of hexaploid introgressive triticale lines, with Triticum monococcum ssp. monococcum (cultivated einkorn wheat) genes and a bread wheat chromosome 1D substituted for chromosome 1A, and one set of secondary triticale lines were evaluated for grain and flour physicochemical and dough rheological characteristics in two generations (F7 and F8). Genomic in situ hybridization (GISH) and fl...
متن کاملWheat grain hardness results from highly conserved mutations in the friabilin components puroindoline a and b.
"Soft" and "hard" are the two main market classes of wheat (Triticum aestivum L.) and are distinguished by expression of the Hardness gene. Friabilin, a marker protein for grain softness (Ha), consists of two proteins, puroindoline a and b (pinA and pinB, respectively). We previously demonstrated that a glycine to serine mutation in pinB is linked inseparably to grain hardness. Here, we report ...
متن کاملvalidation of allelic components for puroindoline genes (pina-d1/pinb-d1) and mechanical test of grain hardness in bread wheat
grain hardness is one of the most important quality characteristics of cultivated bread wheat (triticum aestivum l.) that has main effect on milling yield, particle size, and water absorption of wheat flour. kernel hardness is mainly controlled by ha locus on the short arm of chromosome 5d in bread wheat. in this study, we have employed a multifaceted approach to investigate aspects of grain ha...
متن کاملتنوع آللی ژن‌های سختی دانه (پوروایندولین a و b ) در گندم‌های تجاری و بومی ایران
Kernel hardness is one of the most important characterizations on end-use quality of bread wheat and also used for their marketing classification. Kernel texture, mainly controlled by one major locus (Ha) located on the short arm of chromosome 5D. Two tightly linked genes as puroindolin a , and b covered by this major locus and designed as Pina and Pinb respectively. When both puroindolines are...
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ژورنال
عنوان ژورنال: Crop Science
سال: 2007
ISSN: 0011-183X,1435-0653
DOI: 10.2135/cropsci2006.07.0468