Glu-1 alleles and prediction of bread-making quality traits in triticale

Vyhnánek, T. and Halouzková, E. and Martinek, P. (2013) Glu-1 alleles and prediction of bread-making quality traits in triticale. Cereal Research Communications, 41 (4). pp. 562-572. ISSN 0133-3720

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Abstract

Polymerase chain reaction (PCR) was used to identify the allelic composition of Glu-A1, Glu-B1 and Glu-D1 loci that comprise the high-molecular-weight (HMW) glutenin subunits in 15 triticale genotypes. The Glu-A1b allele was detected most frequently (86.7%) at the Glu-A1 locus; the Glu-A1a and Glu-A1c alleles were only found, respectively, in the ‘Pawo’ and ‘Leontino’ varieties. Five allelic combinations were detected at Glu-B1 [Glu-B1-1a+2o (encoding Bx7+By8*), Glu-B1-1a+2s (Bx7+By18*), Glu-B1-1a+2z (Bx7+By20*), Glu-B1-1b+2a (Bx7*+By8) and Glu-B1-1b+2o (Bx7*+By8*)]. The Glu-D1d allele (HMW subunits 5+10) was observed in breeding lines that carried translocated segments of wheat chromosome 1D. Dough mixing results indicated the Glu-D1d allele provided slight improvements in bread-making quality. Three-year results with Glu-B1b+2o/2a encoding subunits Bx7*+By8/ By8* exhibited positive affects in bread-making quality. These subunits were detected in varieties ‘Mungis’ and ‘Pawo’.

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