Marker-Assisted Selection for Recognizing Wheat Mutant Genotypes Carrying HMW Glutenin Alleles Related to Baking Quality
Allelic diversity of HMW glutenin loci in several studies revealed that allelic combinations affect dough quality. Dx5 + Dy10 subunits are related to good baking quality and Dx2 + Dy12 are related to undesirable baking quality. One of the most regular methods to evaluate the baking quality is SDS-P...
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| Format: | Article |
| Language: | English |
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Wiley
2014-01-01
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| Series: | The Scientific World Journal |
| Online Access: | http://dx.doi.org/10.1155/2014/387912 |
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| author | Mohammad Javad Zamani Mohammad Reza Bihamta Behnam Naserian Khiabani Zahra Tahernezhad Mohammad Taher Hallajian Marzieh Varasteh Shamsi |
| author_facet | Mohammad Javad Zamani Mohammad Reza Bihamta Behnam Naserian Khiabani Zahra Tahernezhad Mohammad Taher Hallajian Marzieh Varasteh Shamsi |
| author_sort | Mohammad Javad Zamani |
| collection | DOAJ |
| description | Allelic diversity of HMW glutenin loci in several studies revealed that allelic combinations affect dough quality. Dx5 + Dy10 subunits are related to good baking quality and Dx2 + Dy12 are related to undesirable baking quality. One of the most regular methods to evaluate the baking quality is SDS-PAGE which is used to improve baking quality labs. Marker-assisted selection is the method which can recognize the alleles related to baking quality and this method is based on polymerase chain reaction. 10 pairs of specific primers related to Dx2, Dx2.1, Dx5, Dy10, and Dy12 subunits were used for recognizing baking quality of some wheat varieties and some mutant genotypes. Only 5 pairs of them could show the specific bands. All subunits were recognized by the primers except Dx2.1. Some of the primers were extracted from previous studies and the others were designed based on D genome subunits of wheat. SDS-PAGE method accomplished having confidence in these marker’s results. To realize the effect of mutation, seed storage proteins were measured. It showed that mutation had effect on the amount of seed storage protein on the mutant seeds (which showed polymorphism). |
| format | Article |
| id | doaj-art-adcde4e5371049f6899897c084d21499 |
| institution | Kabale University |
| issn | 2356-6140 1537-744X |
| language | English |
| publishDate | 2014-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | The Scientific World Journal |
| spelling | doaj-art-adcde4e5371049f6899897c084d214992025-02-03T01:27:32ZengWileyThe Scientific World Journal2356-61401537-744X2014-01-01201410.1155/2014/387912387912Marker-Assisted Selection for Recognizing Wheat Mutant Genotypes Carrying HMW Glutenin Alleles Related to Baking QualityMohammad Javad Zamani0Mohammad Reza Bihamta1Behnam Naserian Khiabani2Zahra Tahernezhad3Mohammad Taher Hallajian4Marzieh Varasteh Shamsi5Seed and Plant Improvement Institute, Fahmideh Boulevard, Karaj, IranAgriculture College, Tehran University, Karaj, IranAgricultural, Medical and Industrial Research School, Karaj, IranAgriculture College, Zanjan University, Zanjan, IranAgricultural, Medical and Industrial Research School, Karaj, IranAgriculture College, University of Payam Nour, Kaboudarahang Branch, Kaboudarahang, IranAllelic diversity of HMW glutenin loci in several studies revealed that allelic combinations affect dough quality. Dx5 + Dy10 subunits are related to good baking quality and Dx2 + Dy12 are related to undesirable baking quality. One of the most regular methods to evaluate the baking quality is SDS-PAGE which is used to improve baking quality labs. Marker-assisted selection is the method which can recognize the alleles related to baking quality and this method is based on polymerase chain reaction. 10 pairs of specific primers related to Dx2, Dx2.1, Dx5, Dy10, and Dy12 subunits were used for recognizing baking quality of some wheat varieties and some mutant genotypes. Only 5 pairs of them could show the specific bands. All subunits were recognized by the primers except Dx2.1. Some of the primers were extracted from previous studies and the others were designed based on D genome subunits of wheat. SDS-PAGE method accomplished having confidence in these marker’s results. To realize the effect of mutation, seed storage proteins were measured. It showed that mutation had effect on the amount of seed storage protein on the mutant seeds (which showed polymorphism).http://dx.doi.org/10.1155/2014/387912 |
| spellingShingle | Mohammad Javad Zamani Mohammad Reza Bihamta Behnam Naserian Khiabani Zahra Tahernezhad Mohammad Taher Hallajian Marzieh Varasteh Shamsi Marker-Assisted Selection for Recognizing Wheat Mutant Genotypes Carrying HMW Glutenin Alleles Related to Baking Quality The Scientific World Journal |
| title | Marker-Assisted Selection for Recognizing Wheat Mutant Genotypes Carrying HMW Glutenin Alleles Related to Baking Quality |
| title_full | Marker-Assisted Selection for Recognizing Wheat Mutant Genotypes Carrying HMW Glutenin Alleles Related to Baking Quality |
| title_fullStr | Marker-Assisted Selection for Recognizing Wheat Mutant Genotypes Carrying HMW Glutenin Alleles Related to Baking Quality |
| title_full_unstemmed | Marker-Assisted Selection for Recognizing Wheat Mutant Genotypes Carrying HMW Glutenin Alleles Related to Baking Quality |
| title_short | Marker-Assisted Selection for Recognizing Wheat Mutant Genotypes Carrying HMW Glutenin Alleles Related to Baking Quality |
| title_sort | marker assisted selection for recognizing wheat mutant genotypes carrying hmw glutenin alleles related to baking quality |
| url | http://dx.doi.org/10.1155/2014/387912 |
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