validation of common wheat genotypes for bread making quality using sts-pcr markers

نویسندگان

الهام مهرآذر

کارشناس ارشد رشتة اصلاح نباتات، دانشکدة کشاورزی پردیس ابوریحان دانشگاه تهران، پاکدشت، ایران علی ایزدی دربندی

دانشیار گروه زراعت و اصلاح نباتات، دانشکدة کشاورزی پردیس ابوریحان دانشگاه تهران، پاکدشت، ایران محسن محمدی

استادیار مؤسسة اصلاح و تهیة نهال و بذر، کرج، ایران گودرز نجفیان

دانشیار مؤسسة اصلاح و تهیه نهال و بذر، کرج، ایران

چکیده

bread-making quality in hexaploeid wheat is a complex trait for breeding programs. high molecular weight glutenin subunits (hmw-gs) have an important effect on dough stability and elasticity. the glu-1 loci that are encoded these subunits are located on the long arms of group-1 homologues chromosomes of the a, b and d genomes. in this work we used pcr-based dna markers to distinguish wheat bread-making quality. good and poor wheat bread-making quality is associatedwith two allelic pairs at the glu-d1 complex locus, designated1dx5–1dy10 and 1dx2–1dy12, respectively.among the glutenin subunits encoded at glu-b1, thec1bx7 allele that is usually expressed with 1by8 or 1by9 subunits, contributemoderately well to good quality. the specific dna markers as: 450, 576, 612, 527, 2373 and 669 bp respectively were characterized for 1dx5, 1dy10, 1dy12, 1by8, 1bx7 and 1dy9 alleles. inthis research, we report the development of an alternativescreening method based on dna markers at seedling stage for wheat bread making quality.

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عنوان ژورنال:
به نژادی گیاهان زراعی و باغی

جلد ۱، شماره ۲، صفحات ۱۰۱-۱۱۰

کلمات کلیدی
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