Analysis of allelic state of genes responsible for baking properties in allocytoplasmic wheat hybrids
2013
Klimushina, M. V. | Divashuk, M. G. | Mokhammed, T. A. K. | Semenov, O. G. | Karlov, G. I.
A collection of allocytoplasmic hybrids of common wheat (AWH) was screened for the allelic state of genes responsible for baking properties (high-molecular glutenins, puroindolines, and Waxy). The possibility of the introgression of the Waxy gene of T. timopheevii into the wheat genome was demonstrated in several AWH lines using the set of molecular markers. Allelic gene variants responsible for the bread-making quality were revealed in 22 AWH lines, which make it possible to detect the most superior lines for both molecular-genetic analysis and applied research.
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