Puroindoline grain hardness alleles in CIMMYT bread wheat germplasm

文献类型： 外文期刊

第一作者： Lillemo, Morten

作者： Lillemo, Morten;Chen, Feng;Xia, nchun Xia;William, Manilal;Pena, Roberto J.;Trethowan, Richard;He, Zhonghu

作者机构：

关键词： bread wheat;synthetic wheat;grain hardness;puroindoline

期刊名称：JOURNAL OF CEREAL SCIENCE （ 影响因子：3.616； 五年影响因子：3.891 ）

ISSN： 0733-5210

年卷期： 2006 年 44 卷 1 期

页码：

收录情况： SCI

摘要： Grain hardness is an important quality parameter of bread wheat (Triticum aestivum L.) with importance for wheat classification and end use properties, and is controlled by the genes puroindoline a (Pina) and puroindoline b (Pinb). The presence of known hardness alleles was studied in a representative sample of 373 bread wheat lines from the breeding program at CIMMYT. The PINA-null mutation (Pina-D1b) was the most frequent hardness allele and present in 283 of the 328 lines with hard endosperm. All other hard wheat had the glycine to serine mutation in PINB (Pinb-D1b). A study of historically important CIMMYT bread wheat lines showed that Pina-D1b has been the dominating hardness allele since the inception of the wheat breeding program in Mexico. New puroindoline alleles have recently been introduced through the extensive use of synthetic hexaploid wheat, and the textural effects of various Aegilops tauschii-derived Pina and Pinb alleles were studied in 92 breeding lines derived from various crosses with synthetic wheat. Progeny lines with Pina-D1j/Pinb-D1i were on average 10 SKCS hardness units softer than those carrying the allelic combination Pina-DIclPinb-Dilt. Further investigation is needed to validate the potential of such minor allelic differences for the improvement of soft wheat quality. (c) 2006 Elsevier Ltd. All rights reserved.

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