کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4516487 | 1322358 | 2009 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
The gluten protein and interactions between components determine mixograph properties in an F6 recombinant inbred linepopulation in bread wheat
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کلمات کلیدی
MPWMRSMixographTriticum aestivum L.HMW-GSLMW-GSMPTMPHRILsmixograph peak timeRecombinant inbred lines - خطوط درونی نوترکیبhigh molecular weight glutenin subunit - واحد مولکولی با وزن بالا گلوتنینlow molecular weight glutenin subunit - واحد مولکولی کم گلوتنینGluten protein - پروتئین گلوتنhigh performance liquid chromatography - کروماتوگرافی مایع با کارایی بالاHPLC - کروماتوگرافی مایعی کارا
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
علوم زراعت و اصلاح نباتات
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
One hundred and sixty-eight F6 recombinant inbred lines (RILs) derived from Chinese wheat cultivars, PH82-2 and Neixiang188, were used to determine the cumulative effects of HMW-GS and LMW-GS composition and quantity of gluten protein fractions on dough mixograph properties. A wide range of variation for all parameters in the RILs was detected. Major gene loci of HMW-GS were associated with variation in mixograph characters, but accounted for no more than 25.3% of the phenotypic variations. Glu-D1, together with Glu-B3, played the most important role in determining the properties. Additive effects of HMW-GS and LMW-GS showed major contributions to most of the variation of mixograph parameters, and epistatic effects were also important and could be counter to additive effects of individual loci. The quantity of gluten protein fractions, especially the quantity of glutenin, LMW-GS, and Glu-B3, showed highly significant correlations with most of the quality parameters, but the correlation coefficients were influenced by grain hardness, protein content, or both. Protein quality could be greatly improved through increasing the quantity of glutenin, while holding desirable composition of HMW-GS and LMW-GS alleles, with an appropriate ratio of quantity of glutenin to gliadin.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Cereal Science - Volume 50, Issue 2, September 2009, Pages 219-226
Journal: Journal of Cereal Science - Volume 50, Issue 2, September 2009, Pages 219-226
نویسندگان
Yong Zhang, Jianwei Tang, Jun Yan, Yelun Zhang, Yan Zhang, Xianchun Xia, Zhonghu He,