TAILIEUCHUNG - Marker-assisted breeding of a durum wheat cultivar for γ-gliadin and LMW-glutenin proteins affecting pasta quality
The pasta quality of durum wheat is one of the most important properties for the industry and consumers. Therefore, breeding for improved grain quality without yield penalties, using modern breeding methods, has been a primary objective in durum wheat breeding programs in recent years. | Turkish Journal of Agriculture and Forestry Research Article Turk J Agric For (2013) 37: 527-533 © TÜBİTAK doi: Marker-assisted breeding of a durum wheat cultivar for γ-gliadin and LMW-glutenin proteins affecting pasta quality 1, 1 2 Ahmet YILDIRIM *, Özlem ATEŞ SÖNMEZOĞLU , Abdulvahit SAYASLAN , 2 1 3 Mehmet KOYUNCU , Tuğba GÜLEÇ , Nejdet KANDEMİR 1 Department of Biology, Karamanoğlu Mehmetbey University, Karaman, Turkey 2 Department of Food Engineering, Karamanoğlu Mehmetbey University, Karaman, Turkey 3 Department of Field Crops, Gaziosmanpaşa University, Tokat, Turkey Received: Accepted: Published Online: Printed: Abstract: The pasta quality of durum wheat is one of the most important properties for the industry and consumers. Therefore, breeding for improved grain quality without yield penalties, using modern breeding methods, has been a primary objective in durum wheat breeding programs in recent years. In this study, 2 important gene regions that encode pasta-quality associated proteins (γ-gliadin 45 and LMW-2 glutenin) were transferred to a registered Turkish durum wheat variety, Sarıçanak-98, from a high-quality Canadian durum wheat cultivar, Kyle, through a marker-assisted backcross breeding method. Each of the F1 and backcross (BC) plants were backcrossed 4 times to the recurrent parent, and the backcrossed plants carrying the targeted gene regions in all generations were selected by markerassisted selection (MAS). DNA markers in combination with A-PAGE were used for tracking the introgression of the targeted gene regions. Transfer of Gli-B1 locus encoding γ-gliadin 45 and Glu-B3 locus encoding LMW-2 glutenin to the wheat variety Sarıçanak-98 led to a considerable increase in protein content and gluten quality. Key words: Durum wheat, Triticum durum, γ-gliadin 45, LMW-2 glutenin, backcross breeding, MAS, SSR 1. Introduction Wheat quality
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