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Specificity of combinations of qualitative and quantitative characteristics of glucovine in genotypes of allocytoplasmatic spruce wheat with allel of wild type Wx-B1a
- Authors: Semenov OG1, Divashur MG2,3, Haitembu G.S.4, Plushikov VG1, Hupacaria TI2, Vvedenskiy VV1, Pochtovyy AA5
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Affiliations:
- Рeoples’ Friendship University of Russia (RUDN University)
- Russian State Agrarian University
- All-Russia Research Institute of Agricultural Biotechnology
- Ministry of Agriculture, Water and Forestry
- Lomonosov Moscow State University
- Issue: Vol 13, No 1 (2018)
- Pages: 14-25
- Section: Crop production
- URL: https://agrojournal.rudn.ru/agronomy/article/view/18079
- DOI: https://doi.org/10.22363/2312-797X-2018-13-1-14-25
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Abstract
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, 117198M 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, RussiaGerhard 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, NamibiaV 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, 117198T 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, 127550V 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, 117198A 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, 119991References
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