Specificity of combinations of qualitative and quantitative characteristics of glucovine in genotypes of allocytoplasmatic spruce wheat with allel of wild type Wx-B1a

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As a result of screening of the allelic composition of genes associated with baking properties, a significant genotypic variety of forms of allocytoplasmic spring wheat (ATSGG) from the ATI PFUR collection was established. In addition to the altered forms, 15 genotypes were isolated as a result of recombinations and introgression, in the genome of which the presence of a allel of wild type Wx-B1a (primer 4F / 4R) was detected. Analysis of the content and quality of gluten in these forms of ACPG made it possible to differentiate these genotypes according to their functional characteristics, which are related to baking properties. The amplitude of the differences in the genotypes of the ACPG in terms of the mass fraction of gluten is from 21.7% to 37.8%, the quality of gluten according to the IDK parameters in the majority of the studied genotypes of the I-st group. The genotypes of the category of strong wheat are of particular value: No. 24 (cytoplasm T. timopheevii), in which the mass fraction of gluten is 37.8% (class of super-strong wheat), and also genotypes of the 1st class, in which the gluten content is not less than 32%, and the quality of gluten is not lower than the I-st group (IDK - 43-77 units.). These are genotypes No. 25 (the cytoplasm of T. timopheevii) and No. 29 (the cytoplasm of T.aestivum L., as a result of backcrossing). To the category of strong wheat of the 2nd class (mass fraction of gluten is not lower than 28%, and the quality of gluten is the I-st group), four genotypes are classified. The category of valuable wheat of the 3rd class includes two genotypes, in which the mass fraction of gluten is not less than 25%. However, the quality of gluten in these genotypes is not II-th group, but higher - it corresponds to the I-st group. Genotypes with a specific combination of the mass fraction of gluten characteristic of strong and valuable wheat, with the qualitative characteristics of gluten of the I-th group, expand the range of their intended use in the production of bakery products.

About the authors

O G Semenov

Рeoples’ Friendship University of Russia (RUDN University)

Author for correspondence.
Email: semenov_og@rudn.university

кандидат биологических наук, профессор департамента техносферной безопасности Аграрно-технологического института Российского университета дружбы народов

Miklukho-Maklaya st., 6, Moscow, Russia, 117198

M G Divashur

Russian State Agrarian University; All-Russia Research Institute of Agricultural Biotechnology

Email: genetics@timacad.ru

кандидат биологических наук, доцент Центра молекулярной биотехнологии РГАУ-МСХА им. К.А. Тимирязева

Timiryazevskaya st., 49, Moscow, Russia, 127550; Timiryazevskaya st., 42, Moscow, 127550, Russia

Gerhard Shangeshapwako Haitembu

Ministry of Agriculture, Water and Forestry

Email: g.haitembu@yahoo.com

кандидат сельскохозяйственных наук, научный сотрудник лаборатории аналитических услуг и разработки продуктов (отдел биотехнологии) Министерства сельского, водного и лесного хозяйства. Виндхук. Намибия

Government Office Park, Luther st., Windhoek, Namibia

V G Plushikov

Рeoples’ Friendship University of Russia (RUDN University)

Email: plyuschikov_vg@rudn.university

доктор сельскохозяйственных наук, профессор, директор Аграрно-технологического института Российского университета дружбы народов

Miklukho-Maklaya st., 6, Moscow, Russia, 117198

T I Hupacaria

Russian State Agrarian University

Email: genetics@timacad.ru

кандидат биологических наук, профессор кафедры генетики, биотехнологии, селекции и семеноводства РГАУ-МСХА им. К.А. Тимирязева

Timiryazevskaya st., 49, Moscow, Russia, 127550

V V Vvedenskiy

Рeoples’ Friendship University of Russia (RUDN University)

Email: vvedensky_vv@rudn.university

кандидат сельскохозяйственных наук, доцент, директор агробиотехнологического департамента Аграрно-технологического института Российского университета дружбы народов

Miklukho-Maklaya st., 6, Moscow, Russia, 117198

A A Pochtovyy

Lomonosov Moscow State University

Email: genetics@timacad.ru

аспирант биологического факультета Московского государственного университета имени М.В. Ломоносова

GSP-1, Leninskie Gory, Moscow, Russia, 119991


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Copyright (c) 2018 Semenov O.G., Divashur M.G., Haitembu G.S., Plushikov V.G., Hupacaria T.I., Vvedenskiy V.V., Pochtovyy A.A.

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This work is licensed under a Creative Commons Attribution 4.0 International License.

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