马鸿翔Ma HongXiang

正高级

正高级 博士生导师 硕士生导师

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所在单位:农学院

学历:博士研究生毕业

办公地点:文汇路校区农学楼26-123

在职信息:在职

主要任职:Distinguished Professor

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Molecular Characterization and Marker Development of the HMW-GS Gene from Thinopyrum elongatum for Improving Wheat Quality

发布时间:2023-07-13 点击次数:

DOI码:10.3390/ijms241311072
发表刊物:Int. J. Mol. Sci.
关键字:wheat relatives; high-molecular-weight glutenin subunit; quality; molecular marker
摘要:The quality of wheat primarily depends on its storage protein quality, especially in regards to gluten content and high-molecular-weight glutenin subunits (HMW-GS). The number of HMW-GS alleles is limited in bread wheat (Triticum aestivum L.), whereas it is abundant in wheat relatives. Therefore, HMW-GS alleles from wheat relatives could provide a potential for improving quality in wheat breeding. Thinopyrum elongatum (EE) is one of the relatives of wheat. The E genome is closely related to the ABD genome in wheat; therefore, Th. elongatum is often used as an excellent exogenous gene donor for wheat genetic improvement. In this study, the high-molecular glutenin subunit gene was cloned and sequenced from Th. elongatum. A specific molecular marker for identifying the Glu-1Ey subunit gene was developed and applied to detected wheat-Th. elongatum alien introgression lines. Quality analysis indicated that the substitution and addition lines containing Th. elongatum alleles significantly (p < 0.05) increased grain protein content by 3.76% to 5.11%, wet-gluten content by 6.55% to 8.73%, flour 8-MW by 0.25% to 6.35%, and bread volume value by 33.77 mL to 246.50 mL, in comparing it with Chinese Spring. The GMP content and lactic acid SRC showed significant positive correlations with flour processing quality and might be used as indicators for wheat quality. The results were expected to provide a novel route for improving processing quality in wheat quality breeding.
论文类型:SCI二区TOP
论文编号:11072
学科门类:09农业科学
一级学科:0901作物学
文献类型:SCI
卷号:24
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发表时间:2023-07-04
收录刊物:SCI

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