Simple DNA markers for genes influencing wheat quality

摘要

Specific alleles of granule bound starch synthase 1 and the puroindolines have been linked to altered wheat grain properties. Variation in high molecular weight glutenin sub-unit and low molecular weight glutenin sub-unit composition has been extensively studied and shown to have major influences on dough properties such as strength, extensibility and water adsorption, which determine the processing and end-use quality of the wheat. The monomeric gliadins are also thought to be important in determining wheat quality via their effects on the viscosity of dough and in the case of the y and co gliadins, their genetic linkage to the LMWGS loci. LMWGS and gliadins are encoded by complex multigene families present at each of the homeologous loci, Glu-3, Gli-1 and Gli-2. We have performed comparative studies using new and existing DNA sequence information to identify polymorphisms in the genes that encode many of these proteins. Using this information, we have designed simple DNA markers that facilitate the selection of specific alleles of wheat endosperm proteins in breeding programs in a high throughput format, without the requirement for gel electrophoresis or specialised equipment.