Marker-assisted Selection for Recognizing Wheat Mutant Genotypes Carrying HMW Glutenin Alleles Related to Baking Quality

Overview

Journal ScientificWorldJournal

Publisher Wiley

Specialty Biology

Date 2014 Jun 3

PMID 24883389

Citations 1

Authors

Mohammad Javad Zamani

Mohammad Reza Bihamta

Behnam Naserian Khiabani

Zahra Tahernezhad

Mohammad Taher Hallajian

Marzieh Varasteh Shamsi

Affiliations

Soon will be listed here.

Abstract

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).

Citing Articles

RNA-Seq transcriptome profiling of immature grain wheat is a technique for understanding comparative modeling of baking quality.

Ahmadi-Ochtapeh H, Soltanloo H, Ramezanpour S, Yamchi A, Shariati V Sci Rep. 2024; 14(1):10940.

PMID: 38740888 PMC: 11091171. DOI: 10.1038/s41598-024-61528-y.

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