رابطه الگوی نواری HMW-GS با صفات کیفیت نانوایی در لاین‌های اینبرد نوترکیب حاصل از تلاقی ارقام گندم زاگرس و نوراستار

نوع مقاله: مقاله پژوهشی

نویسندگان

1 دانشجوی کارشناسی ارشد، گروه به نژادی و بیوتکنولوژی گیاهی، دانشکده کشاورزی دانشگاه تبریز، تبریز، ایران

2 دانشیار، گروه به نژادی و بیوتکنولوژی گیاهی، دانشکده کشاورزی دانشگاه تبریز، تبریز، ایران

3 استاد، گروه به نژادی و بیوتکنولوژی گیاهی، دانشکده کشاورزی دانشگاه تبریز، تبریز، ایران

چکیده

امروزه بسیاری از برنامه­های اصلاحی گندم بر افزایش محتوای پروتئین دانه به­منظوره بهبود کیفیت نانوایی متمرکز است. در این پژوهش ابتدا تنوع ژنتیکی موجود در سه مکان ژنی Glu-A1، Glu-B1 و Glu-D1 در 28 لاین اینبرد نوترکیب گندم حاصل از تلاقی ارقام زاگرس و نورستار و 10 رقم تجاری با روش SDS-PAGE بررسی شد. سپس ارتباط بین این نوارها و برخی صفات مرتبط با کیفیت نانوایی مانند میزان گلوتن ماکروپلیمری، درصد رطوبت بذر، حجم رسوب زلنی، وزن دانه، حجم رسوب SDS، سختی دانه، وزن هکتولیتر، درصد جذب آب، شاخص گلوتن، درصد پروتئین، حجم نان و گلوتن مرطوب با استفاده از رگرسیون چندگانه خطی مورد ارزیابی قرار گرفت. بر اساس نتایج تجزیه واریانس مولکولی، تنوع قابل ملاحظه‌ای در بین و درون دو گروه ارقام تجاری و لاین‌های اینبرد نوترکیب مشاهده شد. طبق نتایج تجزیه رگرسیون، آلل­های مکان ژنی Glu-A1، به­ویژه آلل 1، بیشترین ارتباط را با صفات کیفیت نانوایی داشتند، به­طوری­که این آلل با صفات درصد پروتئین، حجم رسوب زلنی، میزان رسوب SDS، شاخص گلوتن و میزان گلوتن ماکروپلیمری رابطه مثبت و با صفت میزان گلوتن مرطوب رابطه منفی نشان داد. آلل* 2 از این مکان ژنی با صفات وزن دانه و حجم رسوب زلنی رابطه مثبت و با درصد رطوبت دانه ارتباط منفی نشان داد. آلل نول از همان مکان ژنی نیز با درصد پروتئین ارتباطمنفی و با وزن دانه ارتباط مثبت داشت. آلل 12+2 از مکان ژنیGlu-D1با حجم نان رابطه منفی و با میزان گلوتن ماکروپلیمری رابطه مثبت نشان داد. نتایج این تحقیق نشان داد که مهم­ترین آلل مؤثر بر صفات کیفیت نانوایی، آلل 1 از مکان ژنی Glu-A1بود که با گلوتن مرطوب رابطه منفی و معنی­دار و با درصد پروتئین، حجم رسوب زلنی، شاخص گلوتن و حجم رسوب SDS رابطه مثبت و معنی­داری داشت. اهمیت کاربردی این نتایج، امکان انجام گزینش سریع و مناسب ژنوتیپ­ها در نسل­های اولیه برنامه­های به­نژادی است.

کلیدواژه‌ها


عنوان مقاله [English]

Relationship between HMW-GS bands and bread making quality traits in recombinant inbred lines derived from a cross between Zagros and Norstar wheat varieties

نویسندگان [English]

  • Nasrin Akbari 1
  • Seyed Siamak Alavi Kia 2
  • Majid Norozi 2
  • Mostafa Valizadeh 3
1 M. Sc. Student, Dept. of Plant Breeding and Biotechnology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
2 Assoc. Prof., Dept. of Plant Breeding and Biotechnology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
3 Prof., Dept. of Plant Breeding and Biotechnology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
چکیده [English]

Nowadays, many breeding programs of wheat focus on improving bread making quality. Therefore, at first, existent genetic variation in three loci Glu-A1, Glu-B1 and Glu-D1 was studied among 28 recombinant inbred lines (RILs) derived from a cross between Zagros and Norstar wheat varieties and 10 commercial wheat varieties via SDS-PAGE. Then, relationships between the bands and bread making quality traits such as macro-polymeric gluten content, grain moisture percentage, Zeleni sedimentation volume, grain weight, SDS sedimentation volume, grain hardiness, hectoliter weight, water absorbance percentage, gluten index, protein percentage, bread volume and wet gluten were studied via multiple linear regression. According to analysis of molecular variance (AMOVA), a considerable variation was obtained within two groups, RILs and commercial varieties, as same as between them. Based on regression analysis, alleles from the Glu-A1 locus especially allele 1 had the most relationship with bread making quality traits, so that this allele was positively related to protein percentage, Zeleni sedimentation volume, SDS sedimentation volume, gluten index, macro-polymeric gluten content and negatively with wet gluten. Allele 2* from the mentioned locus had positive relationship with grain weight, Zeleni sedimentation volume and negative with grain moisture percentage. Null allele from the Glu-A1 locus was negatively related to protein percentage and positively to grain weight. Allele 2+12 from the Glu-D1 locus indicated positive relationship with macro-polymeric gluten content and negative with bread volume. The results of this research showed that most important allele affecting the bread making quality traits was allele 1 from the Glu-A1 locus which had a negative significant relationship with the wet gluten and positive with the protein percentage, Zeleni sedimentation volume, gluten index and SDS sedimentation volume. The practical significance of these results is the ability to quickly and appropriately select the genotypes in the early generations of breeding programs.

کلیدواژه‌ها [English]

  • Grain protein
  • Glutenin
  • SDS-PAG
  • Zeleni sedimentation volume
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