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Journal of Plant Sciences
  Year: 2008 | Volume: 3 | Issue: 4 | Page No.: 266-276
DOI: 10.3923/jps.2008.266.276
 
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Variation for Glutenin and Waxy Alleles and Their Effect on Quality Properties in Sichuan Wheat Landraces

Y. X. Liu, W. Li, H. P. Chen, Y. M. Wei, G. Y. Chen, Y .L. Lu and Y .L. Zheng

Abstract:
Genetic variation of high-molecular-weight glutenin subunits (HMW-GS), low-molecular-weight glutenin subunit (LMW-GS) genes, waxy locus (Wx) and quality characters, including protein content, wet gluten content, sodium dodecyl sulfate (SDS) sedimentation value and dough rheologic properties, were investigated in sixty-seven Sichuan landraces wheat in China. The relationship between these genetic variation and quality characters were also estimated. Alleles Glu-A1c (98.5%), Glu-B1b (98.5%) and Glu-D1a (100%), were dominant alleles at Glu-A1, Glu-B1 and Glu-D1 locus, respectively. Five, three and five types of different LMW-GS allele compositions were also identified and a (frequencies 74.5%), f (61.2%) and i (55.2%) were the dominant types at the Glu-A3, Glu-B3 and Glu-D3 loci, respectively. Significant difference (p<0.05) between types a and d at Glu-A3 locus were found in protein content, sedimentation value, wet gluten content and stability time, difference (p<0.01) between types g and h at Glu-B3 locus in sedimentation value, development time and breakdown time and difference (p<0.01) between types k and m on wet gluten content. All of the landraces carried the wild type Wx-A1a and Wx-B1a alleles. These information could be useful to marker-assisted select for different end-use quality wheat.
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How to cite this article:

Y. X. Liu, W. Li, H. P. Chen, Y. M. Wei, G. Y. Chen, Y .L. Lu and Y .L. Zheng, 2008. Variation for Glutenin and Waxy Alleles and Their Effect on Quality Properties in Sichuan Wheat Landraces. Journal of Plant Sciences, 3: 266-276.

DOI: 10.3923/jps.2008.266.276

URL: https://scialert.net/abstract/?doi=jps.2008.266.276

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