[Genetic analysis of contribution of low-molecular-weight glutenin subunits to dough strength in common wheat].
Locus-specific primers of low-molecular-weight glutenin subunit (LMW-GS) genes and gliadin bands tightly linked to LMW-GS genes were analyzed to evaluate the effect of LMW-GS genes on dough strength in common wheat (Triticum aestivum L.). Analysis of the F9 progeny from two crosses '99G45/Jing771' and 'Pm97034/J771' showed that the LMW-GS genes located at the Glu-B3 locus from the three parents had six Cysteine, but 'PB' (define) had a seven amino-acid deletion in the repetitive to 'GB' and 'JB' (define these abbreviations) and amino-acid substitution, two of which would be expected to cause changes in hydrophilicity.
Wu
Fang
F
Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu 610041, China. wfwufang@yahoo.com.cn
Liu
Ying-Hua
YH
Liu
Lin
L
Deng
Guang-Bing
GB
Yu
Mao-Qun
MQ
Chen
Xiao
X
D000595:Amino Acid Sequence; D001939:Bread / Q000191:economics; D030541:Databases, Genetic; D005433:Flour; D005903:Gliadin / Q000737:chemistry / Q000235:genetics; D005983:Glutens / Q000737:chemistry / Q000235:genetics*; D008969:Molecular Sequence Data; D008970:Molecular Weight; D016133:Polymerase Chain Reaction / Q000379:methods; D016415:Sequence Alignment; D017422:Sequence Analysis, DNA; D014908:Triticum / Q000235:genetics* / Q000502:physiology
D005983:Glutens; D005903:Gliadin; C037302:glutenin