%0 Journal Article
%T Use of Recombinant Lines of Wheat for Study of Association Between High Molecular Weight Glutenin Subunits and Flour Quality Characteristics
%A Abdolmajid Rezai
%J Journal of Science and Technology of Agriculture and Natural Resources
%D 1997
%I Isfahan University of Technology
%X The relation between high molecular weight glutenin subunit alleles and flour quality traits have been studied for 117 recombinant inbred lines (RILs) derived by single seed descend to F7 from a cross of Anza, a low quality cultivar, and Inia, a high quality cultivar, containing different alleles at 3 GLU-1 seed storage protein loci. RILs were classified by SDS-PAGE for the 8 possible combinations of the alleles. The allelic variation at the GLU-D1 locus accounted for most of the variation observed in SDS-sedimentation, mixing time and tolerance, and protein content. The GLU-D1 allele encoding the subunits 5+10 was superior to its allelic counterpart, encoding 2+ 12. All three loci had significant single locus additive effects for SDS-sedimentation volume and mixing tolerance. The additive effects of GLU-D1 locus on mixing time and protein content were also significant. The epistatic additive effects were mostly negative and with the exception of ¦ÁAB and ¦ÁAD for SDS-sedimentation volume were not significant.
%K Epistatic effects
%K SDS-sedimentation volume
%K SDS-PAGE
%K Mixograph
%U http://jstnar.iut.ac.ir/browse.php?a_code=A-10-2-272&slc_lang=en&sid=1