Analysis of allelic state of genes responsible for baking properties in allocytoplasmic wheat hybrids

A collection of allocytoplasmic hybrids of common wheat (AWH) was screened for the allelic state of genes responsible for baking properties (high-molecular glutenins, puroindolines, and Waxy). The possibility of the introgression of the Waxy gene of T. timopheevii into the wheat genome was demonstrated in several AWH lines using the set of molecular markers. Allelic gene variants responsible for the bread-making quality were revealed in 22 AWH lines, which make it possible to detect the most superior lines for both molecular-genetic analysis and applied research. © 2013 Pleiades Publishing, Ltd.

Авторы
Klimushina M.V.1 , Divashuk M.G.1 , Mokhammed T.A.K. 2 , Semenov O.G. 2 , Karlov G.I.1
Редакторы
-
Издательство
-
Номер выпуска
5
Язык
Английский
Страницы
530-538
Статус
Опубликовано
Подразделение
-
Номер
-
Том
49
Год
2013
Организации
  • 1 Russian State Agrarian University Timiryazev' Agricultural Academy, Center for Molecular Biotechnology, Moscow, 127550, Russian Federation
  • 2 Peoples' Friendship University of Russia, Moscow, 117198, Russian Federation
Ключевые слова
amylose; glutenin; puroindoline; unclassified drug; vegetable protein; allocytoplasm; article; controlled study; cytoplasm; endosperm; genetic variability; hybrid; introgression; nonhuman; nucleotide sequence; plant gene; plant genome; priority journal; Triticum timopheevii; Waxy gene; wheat
Дата создания
19.10.2018
Дата изменения
19.10.2018
Постоянная ссылка
https://repository.rudn.ru/ru/records/article/record/2079/