Volume 12, Issue 35 (10-2020)                   jcb 2020, 12(35): 151-160 | Back to browse issues page

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Shadadeh M, Pahlevani M H, Zenalinezhad K, Esmaeilzadeh Moghaddam M, Bagherikia S. (2020). Evaluation of Baking Quality in Iranian Bread Wheat Cultivars using High Molecular Weight Glutenin Subunits. jcb. 12(35), 151-160. doi:10.52547/jcb.12.35.151
URL: http://jcb.sanru.ac.ir/article-1-1116-en.html
Crop and Horticultural Science Research Department, Golestan Agricultural and Natural Resources Research and Education Center, Agricultural Research, Education and Extension Organization (AREEO), Gorgan, Iran.
Abstract:   (1565 Views)
Improving the baking quality is one of the main goals in bread wheat breeding and high molecular weight (HMW) glutenin subunits compositions has a key role in bread-making quality. In the current study, HMW glutenin subunit composition and quality scores were determined in 41 Iranian commercial breed wheat cultivars using nine STS specific markers. Based on the results, the exception of two cultivars, Arvand and Roshan that had a moderate bread-making quality (quality score 6), in other cultivars bread-making quality were evaluated as desirable (quality score between 8 to 10). Eleven alleles were identified at different loci. Three alleles were on the Glu-A1, six alleles on the Glu-B1 and two alleles on the Glu-D1. The highest frequency was at Glu-A1 locus related to 2* allele (70.73%), at Glu-B1 locus related to 7+8 allele (53.66%) and Glu-D1 locus on 2+12 allele (51.22%). Among the 15 unique combinations obtained, the combination of 2*, 7+8, 2+12 (26.83%) with quality score of 8 was the most common combination of HMW glutenin subunits. The set of markers used in this study provided the ability to identify the all common HMW subunits in Iranian wheat cultivars and as accurate and confident way to replace the SDS-PAGE technique can be used.
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Type of Study: Research | Subject: بيوتكنولوژي گياهي
Received: 2020/04/3 | Revised: 2023/05/29 | Accepted: 2020/08/1 | Published: 2020/10/1

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