Introgression of useful genes from Thinopyrum intermedium to wheat for improvement of bread-making quality.

摘要

To study the influence of genes from Thinopyrum intermedium on traits affecting the bread-making quality of wheat, two derivatives from a putative disomic addition line in cultivar "Vilmorin 27" were used in cytological, biochemical and molecular characterization. Cytological analysis suggested that one of the derivatives (Line-1) had a terminal deletion involving the long arm of chromosome 1D (2n = 42, Del-1DL"), and the other (Line-2) was a conventional addition line, but also carried the same deletion on chromosome 1D (2n = 44, Thi"+Del-1DL"). Amplification and sequencing of high-molecular-weight glutenin subunit (HMW-GS) genes coded by the Th. intermedium chromosome in Line-2 indicated the presence of one x-type with an extra cysteine and four (rather than one) unique y-type genes. Rheological studies of Line-1 showed significantly lower dough strength compared to "Vilmorin 27", confirming the recognized role of Glu-1D coded HMW-GSs. Line-2 showed significantly higher dough strength compared to the background cultivar, indicating a significant potential of Th. intermedium for improvement of bread-making quality in wheat