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Preliminary Study On Variation Of Quality Characters Of The Progenies From A Wide Cross Between Wheat(Triticum Aestivum L.) And Rye(Secale Cereale L.)

Posted on:2003-08-01Degree:MasterType:Thesis
Country:ChinaCandidate:X MaFull Text:PDF
GTID:2133360065461736Subject:Biochemistry and Molecular Biology
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66 advance wheat lines whose female parent was a wheat cultivar Mianyangll (MYll) or a common wheat line A42912, obtained from a wide cross between wheat and rye inbred lines R3,R12 and Baili, were analyzed in this study. Three items were studied respectively as follows: 1) A pair of 1BL/1RS near-isogenic lines were identified by acid polyacrylamide gel electrophoresis (APAGE) and C-banding technique in order to assess the precise effects of the 1BL/1RS translocation on quality characteristics. 2) Lines whose electrophoretic patterns of gliadins and high-molecular-weight glutenin subunits (HMW-GS) were tried to find, in contrast to female parent type. 3) Simultaneously, some lines who had close genetic background and distinct Glu-1 alleles, identified by APAGE and sodium polyacrylamide gel electrophoresis (SDS-PAGE), were studied on correlation between HMW-GS, protein components and quality characteristics include SDS sedimentation volume and Glu-1 quality score. Results and conclusions were shown as follows:1. Six and fivelBL/IRS lines whose female parents were MYll and A42912 were identified by APAGE and C-banding techniques.2. APAGE analysis indicated that there was abundant variation of 7+9. Subunit 7+8 was slightly higher than subunit 7+9 nevertheless. The ranking of Glu-Al locus was 1 > Null. Furthermore, subunit 1 was much better than Null. Stepwise multiple regression analysis showed that the ranking of effects of alleles at Glu-1 locus on SDS sedimentation volume was Glu-Dl > Glu-Al> Glu-Bl whereas the result obtained from simple correlation analysis was Glu-Al>Glu-Dl>Glu-Bl.That resulted f...
Keywords/Search Tags:WHEAT (T. AESTIVUM), RYE (S.CEREALE), T1BL/1RS, GLIADIN, C-BANDING, HMW-GS, SDS SEDIMENTATION, QUALITY, PROTEIN COMPONENT
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