EFFECT OF HMW AND LMW GLUTENIN ALLELES ON QUALITY TRAITS OF BREAD WHEAT

Basit Öğe Kaydı
dc.contributor.authorAktas, Husnu
dc.contributor.authorSener, Okan
dc.date.accessioned2024-09-18T20:26:45Z
dc.date.available2024-09-18T20:26:45Z
dc.date.issued2020
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractThis study was performed to investigate impact of HMW and LMW glutenin alleles on quality traits of bread wheat cultivars. Fifteen bread wheat varieties were used for field trails during 2012-13 and 2013-14 under irrigated conditions of Diyarbakir and Mardin locations, Turkey. We investigated the quality of varieties that have same HMW-GS (High molecular weight subunits) and different LMW-GS (Low molecular weight subunits) or vice versa. Results indicated that GluA3-c > d > e, GluB3-g > b' = i, and GluD3-b = c > a for LMW-GS, and GluB1-7+8 > GluB1-17+18; GluD1-5+10 > GluD1-2+12 for HMW-GS have higher extensograph dough energy, extensibility, resistance, also higher farinograph stability time, gluten index and grain hardness values. The overall evaluation of the results obtained from this study demonstrated that GluA1-1 or 2*, GluB1-7+8 and GluD1-5+10 for HMW glutenin alleles and GluA3-d, GluB3-g and b, GluD3-c for LMW glutenin alleles are associated with a strong gluten structure and accordingly selection of lines harboring these alleles can contribute to the development of genotypes with high quality in wheat breeding programs.en_US
dc.description.sponsorshipMustafa Kemal University, Hatay, Turkey, Graduate School of Natural and Applied Sciencesen_US
dc.description.sponsorshipThis study was supported by the Mustafa Kemal University, Hatay, Turkey, Graduate School of Natural and Applied Sciencesen_US
dc.identifier.doi10.2298/GENSR2001257A
dc.identifier.endpage271en_US
dc.identifier.issn0534-0012
dc.identifier.issn1820-6069
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-85087113979en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage257en_US
dc.identifier.urihttps://doi.org/10.2298/GENSR2001257A
dc.identifier.urihttps://hdl.handle.net/20.500.12483/10520
dc.identifier.volume52en_US
dc.identifier.wosWOS:000535652400021en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSerbian Genetics Socen_US
dc.relation.ispartofGenetika-Belgradeen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectHMWen_US
dc.subjectLMWen_US
dc.subjectgluteninen_US
dc.subjectqualityen_US
dc.subjectrheologyen_US
dc.subjectdoughen_US
dc.titleEFFECT OF HMW AND LMW GLUTENIN ALLELES ON QUALITY TRAITS OF BREAD WHEATen_US
dc.typeArticleen_US

Dosyalar

Orijinal paket
Listeleniyor 1 - 1 / 1
Küçük Resim
İsim:
Tam Metin / Full Text
Boyut:
819.69 KB
Biçim:
Adobe Portable Document Format
İndir

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu