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首页> 美国卫生研究院文献>other >Effect of Allelic Variation at the Glu-3/Gli-1 Loci on Breadmaking Quality Parameters in Hexaploid Wheat (Triticum aestivum L.)
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Effect of Allelic Variation at the Glu-3/Gli-1 Loci on Breadmaking Quality Parameters in Hexaploid Wheat (Triticum aestivum L.)

机译：Glu-3 / Gli-1位点的等位基因变异对六倍体小麦（Triticum aestivum L.）面包质量参数的影响

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摘要

Low molecular weight glutenin subunits (LMW-GS) encoded by the Glu-3 loci are known to contribute to wheat breadmaking quality. However, the specific effect of individual Glu-3 alleles is not well understood due to their complex protein banding patterns in SDS-PAGE and tight linkage with gliadins at the Gli-1 locus. Using DNA markers and a backcross program we developed a set of nine near isogenic lines (NILs) including different Glu-A3/GliA-1 or Glu-B3/Gli-B1 alleles in the genetic background of the Argentine variety ProINTA Imperial. The nine NILs and the control were evaluated in three different field trials in Argentina. Significant genotype-by-environment interactions were detected for most quality parameters indicating that the effects of the Glu-3/Gli-1 alleles are modulated by environmental differences. None of the NILs showed differences in total flour protein content, but relative changes in the abundance of particular classes of proteins cannot be ruled out. On average, the Glu-A3f, Glu-B3b, Glu-B3g and Glu-B3iMan alleles were associated with the highest values in gluten strength-related parameters, while Glu-A3e, Glu-B3a and Glu-B3iChu were consistently associated with weak gluten and low quality values. The value of different Glu3/Gli-1 allele combinations to improve breadmaking quality is discussed.
机译：由Glu-3基因座编码的低分子量谷蛋白亚基（LMW-GS）有助于提高小麦面包的制作质量。但是，由于单个Glu-3等位基因在SDS-PAGE中具有复杂的蛋白条带模式以及在Gli-1位点与麦醇溶蛋白的紧密连接，因此尚不十分清楚其特异性作用。使用DNA标记和回交程序，我们开发了九个近等基因系（NIL）的集合，其中包括阿根廷品种ProINTA Imperial的遗传背景中的不同Glu-A3 / GliA-1或Glu-B3 / Gli-B1等位基因。在阿根廷的三项不同的田间试验中评估了九个NIL和对照。检测到大多数质量参数的显着基因型-环境相互作用，表明Glu-3 / Gli-1等位基因的作用受到环境差异的调节。 NIL中没有一个显示面粉总蛋白质含量存在差异，但是不能排除特定类别蛋白质的丰度相对变化。平均而言，Glu-A3f，Glu-B3b，Glu-B3g和Glu-B3iMan等位基因与面筋强度相关参数的最大值相关，而Glu-A3e，Glu-B3a和Glu-B3iChu始终与弱筋膜相关。面筋和低质量值。讨论了不同的Glu3 / Gli-1等位基因组合对提高面包制作质量的价值。

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