Document Type : Research Paper
Authors
1
MSc., Department of Agronomy and Plant Breeding, College of Aboureihan, University of Tehran, Tehran, Iran
2
Associate Professor, Department of Agronomy and Plant Breeding, College of Aboureihan, University of Tehran, Tehran, Iran
3
Assistant Professor, Institution of Agronomy and Plant Breeding, Karaj, Iran
4
Associate Professor, Institution of Agronomy and Plant Breeding, Karaj, Iran
Abstract
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.
Keywords
)