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

مراجع

Brnalard, G., Autran, J. C. and Monneveux, P. 1989. High molecular weight glutenin subunit in durum wheat (T. durum). Theoretical and applied Genetics 78: 353-358.##Butow, B. J., Ma, W., Gale, K. R., Cornish, G. B., Rampling, L., Larroque, O., Morell, M. K. and Bekes, F. 2003. Molecular discrimination of Bx7 alleles demonstrates that a highly expressed high-molecular-weight glutenin allele has a major impact on wheat flour dough strength. Theoretical and Applied Genetics 107: 1524-1532.##Dvoracek, V., Bradova, J., Capouchova, I., Prohaskova, A. and Papouskova, L. 2013. Intra-varietal polymorphism of gliadins and glutenins within wheat varieties grown in the Czech Republic and its impact on grain quality. Czech Journal of Genetics and Plant Breeding 49: 140-148.##Fatehi, F., Maleki, M., Salavati, A., Bihamta, M. R., Zali, A. A. and Hoseinzadeh, A. H. 2007. Determining relationship between HMW-GS and bread making quality in bread wheat. Iranian Journal of Field Crop Sciences 39: 52-43. (In Persian with English Abstract).##Graveland, A. 1980. Extraction of wheat proteins with sodium dodecyl sulphate. Annual Technology Agriculture 29:113-123.##Gupta, R. B., Khan, K. and Macritche, F. 1993. Biochemical basic of flour properties in bread wheats. I. Effects of variation in the quantity and size distribution of polymeric protein. Journal of Cereal Chemistry 18: 23-41.##Horvat, D., Drezner, G., Jurković, Z., Šimić, G., Magdić, D. and Dvojković, K. 2006. The importance of high molecular weight glutenin subunits for wheat quality evaluation. Journal Poljoprivreda 12: 53-57.##Johansson, E. and Svensson, G. 1995. Proteins contribution of the high molecular weight glutenin subunit 21* to bread making quality of Swedish wheats. Journal of Cereal Chemistry 72: 287-290.##Jones, S. S. and Cadle, M. M. 1997. Effect of variation at GluD-1 on Glu-B wheat end-use quality. Plant Breeding 116: 69-72.##Jurkovic, Z., Sudar, R., Drezner, G. and Horvat, D. 2000. The HMW glutenin subunit composition of OS wheat cultivars and their relationship with bread-making quality. Cereal Research Communication 28: 271-277.##Kolster, P., Vaneuwijk, F. A. and Vangelder, W. M. G. 1991. Additive and epistatic effects of allelic variation of the HMW glutenin subunit loci in determining the bread-making quality of breeding lines of wheat. Euphytica 55: 277-285.##Laemmli, U. K. 1970. Cleavage of structural proteins during the assembly of resistance to bacteriophage T4. Annual Reviews of Phytopathology 227: 680-685.##Lawrence, G. J. and Shepherd, K. W. 1980. Variation in glutenin protein subunits of wheat. Australian Journal of Biological Sciences 33: 221-233.##Mehrazar, E., Mohammadi, M., Najafi, G. and Darbandi, A. 2013. Relationship between high molecular weight Glutenin subunits and grain quality traits in bread wheat cultivars. Seed and Plant Improvement Journal 4: 823-838. (In Persian with English Abstract).##Najafian, G. 2001. Investigation of the effects of kernel protein content on expression of quality attributes in four cultivars of bread wheat as related to their HMW glutenin subunits. Journal of Agricultural Science 32: 501-513. (In Persian with English Abstract).##Nikoseresht, R., Najafian, G., Mir-Fakhraie, R. Gh. and Dehghani, H. 2009. Evaluation of bread making quality of bread wheat cultivars and lines using SDS sedimentation volume and high molecular weight glutenin subunits. Seed and Plant Improvement Journal 3: 373-383. (In Persian with English Abstract).##Payne, P. I., Corfield, K. G. and Blackman, J. A. 1979. Identification of a high-molecular-weight subunit of glutenin whose presence correlates with bread-making quality in wheats of related pedigree. Theoretical and Applied Genetics 55: 153-159. ##Payne, P. I., Holt, L. M. and Law, C. N. 1981. Structural and genetical studies on the high-molecular-weight subunits of wheat glutenin. Part 1: Allelic variation in subunits amongst varieties of wheat (Triticum aestivum). Theoretical and Applied Genetics 60: 229-236.##Payne, P. l. and Lawerence, G. J. 1983. Catalogue of alleles for the comple gene loci Glu-A1, Glu-B1 and Glu-D1 which code for HMW subunits of gluten in hexaploid wheat. Cereal Research Communication 11: 29-35.##Payne, P. I. 1987. Genetics of wheat storage proteins and the effect of allelic variation on bread-making quality. Annul Reviews of Plant Physiology 38: 141-153.##Payne, P. I., Nightingale, M. A., Krattiger, A. F. and Holt, L. M. 1987. The relationship between HMW glutenin subunit composition and the breed-making quality of Birtish-grow wheat varieties. Journal of Sciences Food and Agriculture 40: 51-65.##Peltonen, J., Salopelto, J. and Hannu, R. 1993. The optimal combination of HMW glutenin subunits coded at gene loci Glu-A1 and Glu-B1 for bread-making quality in Scandinavian wheats. Journal of Herediras 118: 71-78.##Pomeranz, Y. 1988. Wheat chemistry and technology. American Association of Cereal Chemists. 562 p.##Rodriguez, Q. M. and Carrilo, J. 1994. Relationship between high molecular weight glutenin subunits and gluten strength in Spanish landraces of Triticum aestivum ssp. vulgare. Investigacion-Agraria, Production-Y-Proteccion-Vegetales 9: 327-339. (In Spanish).##Shewry, P. R. and Tatham, A. S. 1990. The prolamin storage proteins of cereal seeds: Structure and evolution. Biochemical Journal 267: 1-12.##Singh, N. K., Donovan, G. R., Macritchie, F. 1990. Use of sonication and size-exclusion high-performance liquid chromatography in the study of wheat flour proteins. II. Relative quantity of gluten in as a measure of bread-making quality. Journal of Cereal Chemistry 67: 161-170.##Sontag, T., Salovaara, H. and Payne, P. I. 1986. The high molecular-weight glutenin subunit composition of wheat varieties bred in Finland. Journal of Agricultural Science 58: 151-156.##Strohm, T. S., Payne, P. I. and Salovaara-Ulla, H. 1996. Effect of allelic variation of glutenin subunits and gliadins on baking quality in the progeny of tow biotypes of bread wheat cv. Ulla. Cereal Science 24: 115-124.##Svensson, G. 1989. Breeding for improved baking quality. Sveriges Utsadesforenings Tidskrift 99: 117-120.##Uhlen, A. K. 1990. The composition of high molecular weight glutenin subunits in Norwegian wheats and their relation to bread-making quality. Norwegian Journal of Agricultural Science 4: 1-17.##Wang, Y. G., Khan, K., Hareland, G. and Nygard, G. 2007. Distribution of protein composition in bread wheat flour mill streams and relationship to bread making quality. Journal of Cereal Chemistry 84: 271-275.##Weegels, P. T., Hamer, R. J. and Speip, L. 1987. Gene location for flour quality in winter wheat using reciprocal chromosome substitution. Crop Science 27: 667-681.##Weegels, P. L., Hamer, R. J. and Schofield, J. D. 1996. Functional properties of wheat glutenin. Journal of Cereal Sciences 23: 1-18.
تحقیقات غلات
دوره 7، شماره 2
شهریور 1396
صفحه 185-194

فایل ها

هم رسانی

ارجاع به این مقاله

آمار