کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
9474554 | 1322384 | 2005 | 11 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Identification and characterization of a novel LMW-s glutenin gene of a Canadian Western Extra-Strong wheat
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کلمات کلیدی
SDSIGEPALSDSSNILBDWBPbHMWPAGECBBLMWDAFRT-PCRDTTCoomassie Brilliant Blue - Coomassie درخشان آبیpolyacrylamide gel electrophoresis - الکتروفورز ژل پلی آکریل آمیدBromophenol Blue - بروموفنول آبیbase pairs - جفت پایهNear-isogenic line - خط نزدیک نزدیکtwo-dimensional - دو بعدیdithiothreitol - دیتیوتریتولPeak time - ساعات پرمشغلهsodium dodecyl sulfate - سدیم دودسیل سولفات2D PAGE - صفحه 2DDNA marker - نشانگر DNAglutenin subunit - واحد گلوتنینreverse transcription-polymerase chain reaction - واکنش زنجیره ای رونویسی-پلیمراز معکوسHigh-molecular-weight - وزن مولکولی بالاlow-molecular-weight - وزن کم مولکولیBread-making quality - کیفیت نان سازی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
علوم زراعت و اصلاح نباتات
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چکیده انگلیسی
A near-isogenic line (NIL) into which low-molecular-weight glutenin subunits (LMW-GSs) were introduced from a Canadian Western Extra-Strong wheat cultivar (Triticum aestivum L.), 'Glenlea', into a Japanese spring wheat cultivar, 'Harunoakebono', had a much better bread-making quality than does Harunoakebono. LMW-GSs associated with good bread-making quality of the NIL and the allelic LMW-GS in Harunoakebono were monitored by two-dimensional polyacrylamide gel electrophoresis in BC5F2 progenies derived from a cross between Harunoakebono and Glenlea. The results show that LMW-GSs associated with good bread-making quality consist of five LMW glutenin components that co-segregate in a segregating population and that the allelic LMW-GS derived from Harunoakebono is also composed of five LMW glutenin components that co-segregate. N-terminal amino acid sequences of the five LMW glutenin components start with serine residues (LMW-s). Reverse transcription-polymerase chains reactions using primers specific to an LMW glutenin gene were performed for Harunoakebono, the NIL and Glenlea and amplified a novel LMW-s glutenin gene for Glenlea and the NIL and another LMW-s glutenin gene for Harunoakebono. Genomic PCRs using primers designed on the basis of internal sequences of the genes, s-F1/s-R2, were performed for the segregating population and amplified two DNA fragments that correspond to the LMW-s glutenin genes in reverse transcription-polymerase chain reaction and are, respectively, linked to LMW glutenin components from Glenlea associated with good bread-making quality and the allelic components from Harunoakebono. The results suggest that a novel LMW-s glutenin gene encodes LMW glutenin components associated with good bread-making quality.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Cereal Science - Volume 41, Issue 1, January 2005, Pages 47-57
Journal: Journal of Cereal Science - Volume 41, Issue 1, January 2005, Pages 47-57
نویسندگان
W. Maruyama-Funatsuki, K. Takata, H. Funatsuki, T. Tabiki, M. Ito, Z. Nishio, A. Kato, K. Saito, E. Yahata, H. Saruyama, H. Yamauchi,