Wheat breeding for the improved bread-making quality using PCR based markers of glutenins

https://doi.org/10.17221/20/2008-CJGPBCitation:Kocourková Z., Bradová J., Kohutová Z., Slámová L., Vejl P., Horčička P. (2008): Wheat breeding for the improved bread-making quality using PCR based markers of glutenins. Czech J. Genet. Plant Breed., 44: 105-113.
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The relation between high-molecular-weight (HMW) glutenin subunits and bread-making quality could enable selection for improved bread-making quality in early stages of breeding process. The composition of HMW glutenin subunits was investigated in F2 and F7 progenies derived from the cross between winter wheat varieties Sulamit and Clever. The presence of Glu-A1 (AxNull and Ax1), Glu-B1 (Bx6+By8 and Bx 17+By18) and Glu-D1 alleles (x 5+Dy10 and Dx 2+Dy12) was monitored using a PCR based assay. Segregation of alleles corresponded with the theoretically assumed 1:2:1 Mendelian ratio in F2 generation, however, the values of χ2-test in F7 generation indicated a strong affection of allelic frequencies by the breeding process. Significant variation was also observed in Glu-1 score frequency between F2 and F7 generation. These changes were probably caused by deliberate phenotypic selection for important agronomical traits. SDS and Zeleny sedimentation tests, mixographic parameter breakdown and HMW glutenin composition were analyzed in F7 to reveal the effects of different combinations of HMW glutenin alleles on the bread-making quality characters. The results showed statistically significant differences in the contribution of HMW glutenin alleles. In general, the alleles Ax1, Bx17+By18 and Dx5+Dy 10 can be considered as markers of good baking quality. The data presented in this paper suggest that heterozygous constitution may also have a positive effect on bread-making quality.
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