Separate effects on gluten strength of Gli-1 and Glu-3 prolamin genes on chromosomes 1A and 1B in durum wheat |
| |
| Institution: | 1. Department of Chemistry and Biochemistry, The University of Kitakyushu, 1-1, Hibikino, Wakamatsu-ku, Kitakyushu, Fukuoka 808-0135, Japan;2. CREST, Japan Science and Technology Agency, 4-1-8, Honcho, Kawaguchi-shi, Saitama 332-0012, Japan;1. College of Life Science, Hebei Normal University, No.20 Road East. 2nd Ring South, Yuhua District, Shijiazhuang, Hebei 050024, China;1. Canadian Center for Vaccinology, Dalhousie University, IWK Health Centre, and Nova Scotia Health Authority, Nova Scotia, Canada;2. School of Nursing, St. Francis Xavier University, Nova Scotia, Canada;3. Department of Pediatrics, Dalhousie University, Nova Scotia, Canada;4. Department of Community Health and Epidemiology, Dalhousie University, Nova Scotia, Canada;5. Department of Medicine, Dalhousie University, Nova Scotia, Canada;6. Department of Microbiology & Immunology, Dalhousie University, Nova Scotia, Canada;7. School of Nursing, Dalhousie University, Nova Scotia, Canada;8. Acadia University, Nova Scotia, Canada;9. Vaccine Evaluation Center, British Columbia Children’s Hospital, University of British Columbia, British Columbia, Canada;10. Institut national de santé publique du Québec, Université Laval, Québec, Canada;1. Laboratory of Biochemistry, Wageningen University, Dreijenlaan 3, 6703HA Wageningen, The Netherlands;2. Department of Plant Systems Biology, VIB, Technologiepark 927, B-9052 Ghent, Belgium;3. Department of Plant Biotechnology and Bioinformatics, Ghent University, Technologiepark 927, B-9052 Ghent, Belgium |
| |
| Abstract: | Two recombinants between Gli-A1 and Glu-A3 prolamin genes and seven between Gli-B1 and Glu-B3 obtained from two crosses of durum wheat were classified on the basis of the prolamin alleles at the Glu-A1, Gli-A1, Glu-A3, Gli-A2, Glu-B1, Gli-B1 and Glu-B3 loci. The separate effects on gluten strength of gliadin genes at Gli-1 and low Mr glutenin subunit genes at Glu-3 were estimated by comparing the SDS-sedimentation test values of the recombinants with those of the same progeny having the same prolamin composition, except for the recombined alleles. The results showed clearly that low Mr glutenin subunit genes at Glu-A3 and Glu-B3, rather than gliadin genes at Gli-A1 and Gli-B1, were responsible for the differences in gluten strength. |
| |
| Keywords: | |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
