Wheat kernel proteins, gliadins, glutenins and waxy proteins, have been extensively studied because of their strong association to quality traits of durum and bread wheat. Advances in technologies have greatly contributed to the knowledge on these classes of proteins, encoded by genes respectively at Gli-1, Glu-1 and Wx-1 loci, shedding also light on structure-function relationships. Novel alleles have been detected at these loci and new genotypes with the best allele composition have been used in breeding program to produce improved varieties. During the last twenty years, wild and cultivated, diploid, tetraploid and hexaploid wheat from in situ and ex-situ collections, have been analysed by different techniques in order to detect additional genetic resources and to identify new alleles useful for wheat improvement. Through biochemical and molecular approaches new allelic variants at gliadin, glutenin and waxy loci have been detected, widening the number of genotypes with different protein components, potentially useful for breeders. These novel alleles, through crosses and back-crosses, have been introduced into bread and durum wheat cultivars known for their good gluten qualities. Progenies have been selected for suitable quality traits by electrophoretic, chromatographic and PCR analyses and different sets of isogenic durum and bread wheat lines have been produced. Characterization and evaluation of new wheat lines carried out by complementary techniques will be presented and discussed.
Wheat Kernel Proteins and Evaluation of Wheat Genetic Resources
Margiotta B;Colaprico G;Urbano M
2010-01-01
Abstract
Wheat kernel proteins, gliadins, glutenins and waxy proteins, have been extensively studied because of their strong association to quality traits of durum and bread wheat. Advances in technologies have greatly contributed to the knowledge on these classes of proteins, encoded by genes respectively at Gli-1, Glu-1 and Wx-1 loci, shedding also light on structure-function relationships. Novel alleles have been detected at these loci and new genotypes with the best allele composition have been used in breeding program to produce improved varieties. During the last twenty years, wild and cultivated, diploid, tetraploid and hexaploid wheat from in situ and ex-situ collections, have been analysed by different techniques in order to detect additional genetic resources and to identify new alleles useful for wheat improvement. Through biochemical and molecular approaches new allelic variants at gliadin, glutenin and waxy loci have been detected, widening the number of genotypes with different protein components, potentially useful for breeders. These novel alleles, through crosses and back-crosses, have been introduced into bread and durum wheat cultivars known for their good gluten qualities. Progenies have been selected for suitable quality traits by electrophoretic, chromatographic and PCR analyses and different sets of isogenic durum and bread wheat lines have been produced. Characterization and evaluation of new wheat lines carried out by complementary techniques will be presented and discussed.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
