The combined use of proper genetic material and analytical tools have been critical in establishing the role of the high molecular weight glutenin subunits (HMW-GS) in affecting flour bread-making properties. In order to understand the correlation between number and type of HMW-GS and quality properties of bread wheat doughs and gain information on glutenin polymer composition, we are currently developing new bread wheat lines with an altered number and composition of HMW-GS, based on the triple HMW-GS null previously produced by Lawrence et al. Extensive analysis of bread wheat landraces have permitted to identify rare alleles at the different Glu-l loci and null forms lacking x- and/or y-type subunits. Combination of the different null Glu-l alleles has resulted in the production of further genotypes with unusual HMW-GS composition.
Development of NILs of bread wheat differing in high molecular weight glutenin subunits and their use in quality related studies
B Margiotta;G Colaprico;
2004
Abstract
The combined use of proper genetic material and analytical tools have been critical in establishing the role of the high molecular weight glutenin subunits (HMW-GS) in affecting flour bread-making properties. In order to understand the correlation between number and type of HMW-GS and quality properties of bread wheat doughs and gain information on glutenin polymer composition, we are currently developing new bread wheat lines with an altered number and composition of HMW-GS, based on the triple HMW-GS null previously produced by Lawrence et al. Extensive analysis of bread wheat landraces have permitted to identify rare alleles at the different Glu-l loci and null forms lacking x- and/or y-type subunits. Combination of the different null Glu-l alleles has resulted in the production of further genotypes with unusual HMW-GS composition.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
