Bread-making quality of triticale with HMW subunits Glu-D1 5+10
2005
Buresova, I.(Zemedelsky vyzkumni ustav,s.r.o., Komeriz (Czech Republic) | Martinek, P.Zemedelsky vyzkumni ustav,s.r.o., Komeriz (Czech Republic))
Bread-making quality of triticale (x Triticosecale Wittmack) lines is assessed using HMW glutenin subunits Glu-D1 5+10. HMW glutenin subunits Glu-D1 5+10 were transferred from wheat chromosome 1D to triticale chromosome 1R. Two groups of triticale sample lines derived from the variety Presto were examined: (a) group of sample lines with simple translocation 1R.1D5+10-2 on the long arm of 1R carry the segment from 1DL with Glu-D1 5+10 where it replaced Sec-3 and (b) group of sample lines with the double translocation Valdy (1R.1D 5+10-2/WR4) where both arms of 1R carry segments of wheat chromosome 1D (on the long arm the translocation 1R.1D 5+10-2 and on the short arm 1R the translocation WR4 with a segment from 1DS, which carries Gli-D1 and Glu-D3). The lines with Glu-D1 5+10 were selected from the original samples obtained from Prof. A. J. Lukaszewski (Univ. of California, Riverside, USA). Multiplied materials were tested for bread-making quality in 2002-2004. The presence of Glu-D1 5+10 was verified using DNA markers. Bread-making quality of tested samples was compared with the variety Presto without translocation and with wheat varieties of various bread-making quality (E-C groups). The quality of samples was evaluated in accordance with standards approved for wheat. The increased number of translocations negatively correlated with grain yield and specific weight and positively correlated with protein content, Zeleny sedimentation index, machinability (no stickiness), and loaf volume of bread. There is still a problem of high amylase enzyme activity and related low values of Hagberg falling number (mean value of 62 s without significant differences). Higher bread-making quality can be influenced by appropriate combination with donors of low alpha-amylase activity.
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