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Marker-assisted selection of high molecular weight glutenin alleles related to bread-making quality in Iranian common wheat (Triticum aestivum L.)

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Abstract

Bread-making quality in hexaploid wheats is a complex trait. It has been shown that the amount and composition of protein can influence dough rheological properties. The high-molecular-weight (HMW) glutenins are encoded by a complex locus, Glu-1, on the long arm of group-1 homoeologus chromosome of the A, B and D genomes. In this work we used PCR-based DNA markers as a substitution tool to distinguish wheat bread-making quality. We detected PCR-based DNA markers for coding sequence of Glu-A1x, Glu-B1x and Glu-D1x to be 2300 bp, 2400 bp and 2500 bp respectively. DNA markers related to coding sequence of Glu-A1y, Glu-B1y and Glu-D1y were; 1800 bp, 2100 bp and 1950 bp, however, the repetitive region of their coding sequence were shown to be about 1300 bp, 1500 bp and 1600 bp. The results demonstrate that the size variation was due to different lengths of the central repetitive domain. Good or poor bread-making quality in wheat is associated with two allelic pairs of Glu-D1, designated 1Dx5-1Dy10 and IDx2-1Dy12. The 1Bx7 allele has moderate-to-good quality score. The specific DNA markers, of 450 bp, 576 bp, 612 bp and 2400 bp respectively were characterized for 1Dx5, 1Dy10, 1Dy12 and 1Bx7 alleles. These markers are very important in screening of wheat for bread-making quality.

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Acknowledgements

This research was supported by Department of Agronomy and Plant Breeding of University of Tehran. Authors would like to appreciate the Institute of Seed and Plant Improvement of Iran for kindly providing wheat genotypes.

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Authors and Affiliations

  1. Department of Agronomy and Plant Breeding sciences, College of Aburaihan, University of Tehran, P. O. Box 3391653775, Pakdasht, Iran

    ALI IZADI-DARBANDI

  2. Department of Agronomy and Plant Breeding, College of Agricultural and Natural Resources, University of Tehran, P. O. Box 31587-77871, Karaj, Iran

    BAHMAN YAZDI-SAMADI

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  1. ALI IZADI-DARBANDI
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  2. BAHMAN YAZDI-SAMADI
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Correspondence to ALI IZADI-DARBANDI.

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[Izadi-Darbandi A. and Yazdi-Samadi B. 2012 Marker-assisted selection of high molecular weight glutenin alleles related to bread-making quality in Iranian common wheat (Triticum aestivum L.). J. Genet. 91, xx–xx]

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IZADI-DARBANDI, A., YAZDI-SAMADI, B. Marker-assisted selection of high molecular weight glutenin alleles related to bread-making quality in Iranian common wheat (Triticum aestivum L.). J Genet 91, 193–198 (2012). https://doi.org/10.1007/s12041-012-0169-z

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