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Glu-A3b allelinin rekombinant kendilenmiş hat popülasyonunda ekmeklik buğdayın gluten kalitesi üzerinde önemli bir etkisi vardır

Yıl 2024, Cilt: 8 Sayı: 1, 50 - 59

Nevzat Aydın Abdulvahit Sayaslan Bedrettin Demir Cemile Çıbık Sarı Erdinc Savaslı Oğuz Önder Cemal Şermet Şinasi Orhan Lütfi Demir Mesut Ersin Sönmez Tuğba Güleç

https://doi.org/10.30616/ajb.1421220

Öz

Bu çalışmaya, Tosunbey ve Tahirova2000 ekmeklik buğdaylarının melezlenmesiyle elde edilen, farklı düşük molekül ağırlıklı glutenin alt birimlerine (LMW-GS) sahip toplam 147 buğday hattı dahil edilmiştir. Genotiplerin öğütme, protein, hamur karıştırma özellikleri ölçülmüş ve LMW-GS ile ilişkileri sekiz farklı ortamda incelenmiştir. Ebeveynlerin LMW-GS'leri oldukça farklı olduğundan; hatların öğütme, protein ve hamur karıştırma özellikleri önemli ölçüde etkilenmiştir. Çavdar translokasyonunun (Glu-B3j) varlığı un verimini azaltmış, hasarlı nişasta ve protein içeriğini arttırmıştır. Glu-A3b+Glu-B3b allelik kombinasyonları protein kalitesi açısından GluA3b+Glu-B3j veya Glu-A3e +Glu-B3j allelik kombinasyonlarına göre daha iyi sonuç vermiştir. Glu-A3e yerine Glu-A3b gibi uygun Glu-3 allellerinin seçilmesiyle çavdar translokasyonunun olumsuz etkilerinin en aza indirilebileceği gözlenmiştir. Hatların LMW-GS kombinasyonları, mixolab karışımını ve termoreolojik özellikleri etkilemiştir. Bu bakımdan Glu-A3b veya Glu-B3b allellerine sahip hatlar, Glu-A3e veya Glu-B3j allellerine sahip hatlara kıyasla daha yüksek karıştırma süresi ve stabilite göstermiştir. LMW-GS allellerinin gluten kalitesi ve hamur sertliği üzerine etkisi istatistiksel olarak bb > eb > bj > ej şeklindedir. Ekmek hacmine bağlı myxolab stabilite değeri açısından; 1 = 2*, 7 + 9 > 17 +18, b > e ve b > j; karıştırma süresi açısından; 1 > 2*, 7 + 9 < 17 +18, b > e ve b > j’dir. Sonuç olarak, Glu-A3b alleli gluten kalitesini arttırmak için, Glu-B3j alleli ise protein içeriğini arttırmak için kullanılabilir. Belirli bir unlu mamul için buğdaydaki LMW-GS'nin uygun allelik kombinasyonları geliştirilebilir

Anahtar Kelimeler

Ekmeklik buğday ekmeklik kalitesi düşük moleküler ağırlıklı glutenin alt üniteleri buğday-çavdar translokasyonu

Proje Numarası

112O135

Kaynakça

  • AACCI (2000). Approved Methods of Analysis, eleventh ed. St. Paul: American Association of Cereal Chemists International (AACCI).
  • Ahn JH, Kang CS, Jeung JU, Baik BK, Pena RJ, Park CS (2014). Effect of allelic variation at the Glu-D1, Glu-A3, Glu-B3 and Pinb-D1 loci on flour characteristics and bread loaf volume. International Food Research Journal 21(3): 1177-1185.
  • Aktaş H, Baloch FS (2017). Allelic variations of glutenin subunits and their association with quality traits in wheat genotypes. Turkish Journal of Agriculture and Forestry 41: 127-134.
  • Barak S, Mudgil D, Khatkar BS (2015). Biochemical and functional properties of wheat gliadins. Critical Reviews in Food Science and Nutrition 55: 357-368.
  • Bekes F, Kemeny S, Morell M (2006). An integrated approach to predicting end-product quality of wheat. Europan Journal Agronomy 25: 155-162.
  • Bonafede MD, Tranquilli G, Pflüger LA, Peňa RJ, Dubcovsky J (2015). Effect of allelic variation at the Glu-3/Gli-1 Loci on BreaLMWking quality parameters in hexaploid wheat (Triticum aestivum L.). Journal of Cereal Science 62: 143-150.
  • Burnett CJ, Lorenz KJ, Carver BF (1995). Effect of the 1B/1R translocation in wheat on composition and properties of grain and flour. Euphytica 86: 159-166. Bushuk W (1998). Wheat breeding for end-product use. Euphytica 100: 137-145.
  • Cho SW, Roy SK, Chun JB, Cho K, Park CS (2017). Overexpression of the Bx7 high molecular weight glutenin subunit on the Glu-B1 locus in a Korean wheat landrace. Plant Biotechnology. 11: 97-105.
  • Dangi P, Chaudhary N, Khatkar BS (2019). Rheological and microstructural characteristics of low molecular weight glutenin subunits of commercial wheats. Food Chemistry 2: 297.
  • Dhaliwal AS, Mares DJ, Marshall DR (1987). Effect of 1B/1R chromosome translocation on milling and quality characteristics of bread wheats. Cereal Chemistry 64(2): 72-76.
  • Dupont FM, Chan R, Lopez R (2007). Molar fractions of HMW glutenin subunits are stable when wheat is grown under various mineral nutrition and temperature regimens. Journal of Cereal Science, 45: 134-139.
  • Elgün A, Ertugay Z, Certel M, Kotancılar HG (2002). Tahıl ve ürünlerinde analitik kalite kontrolü ve laboratuvar uygulama klavuzu (3. baskı). Erzurum: Atatürk Üniversitesi, Ziraat Fakültesi.
  • Fenn D, Lukow OM, Bushuk W, Depauw RW (1994). Milling and baking quality of 1BL/1RS translocation wheats-I. Effects of genotype and environment. Cereal Chemistry 71: 189-195.
  • Flaete NE, Uhlen AK (2003). Association between allelic variation at the combined Gli-1, Glu-3 Loci and protein quality common wheat. Journal of Cereal Science 37: 129-137.
  • Gianibelli MC, Larroque OR, MacRitchie F, Wrigley CW (2001). Biochemical, genetic, and molecular characterization of wheat endosperm proteins. Cereal Chemistry 78(6): 635-646.
  • Gobaa S, Brabant C, Kleijer G, Stamp P (2008). Effect of the 1BL.1RS Translocation and of the Glu-B3 variation on fifteen quality tests doubled haploid population of wheat (Triticum aestivum L.). Journal of Cereal Science 48: 598-603.
  • Graybosch RA (2001). Uneasy Unions: Quality effects of rye chromatin tranfers to wheat. Journal Cereal Science 33: 3-16.
  • Graybosch RA, Peterson CJ, Shelton DR, Baenziger PS (1996). Genotypic and environmental modification of wheat flour protein composition in relation to end-use quality. Crop Science 36: 296-300.
  • Gupta RB, Paul JG, Cornish GB, Palmer GA, Bekes F et al. (1994). Allelic variation at glutenin and gliadin loci, Glu-1, Glu-3 and Gli-1 of common wheats. Its Interaction Effects on Dough Properties. Journal of Cereal Science 19: 9-17.
  • Gupta RB, Singh NK, Shepherd KW (1989). The cumulative effect of allelic variation in LMW and HMW Glutenin subunits on dough properties in the progeny of two bread wheats. Theoretical and Applied Genetics 77(1): 57-64.
  • He ZH, Xia XC, Peňa RJ (2005). Composition of HMW and LMW glutenin subunits and their effects on dough properties, pan bread, and noodle quality of Chinese Bread wheats. Cereal Chemistry 82(4): 345-350.
  • Hoseney RC (1994). Principles of Cereal Science and Technology. St. Paul: American Association of Cereal Chemists.
  • ICC (2011). ICC Standard Methods. Vienna: International Association for Cereal Science and Technology (ICC).
  • Ito M, Maruyama-Funatsuki W, Ikeda TM, Nishio Z, Nagasawa K et al. (2015). Dough properties and bread-making quality-related characteristics of near-isogenic wheat carrying different Glu-B3 allelles. Breeding Science 65: 241-248.
  • Jin H, Zhang Y, Li G, Muc P, Fan Z, Xia X, He Z (2013). Effects of allellic variation of HMW-GS and LMW-GS on Mixograph properties and chinese noodle and steamed bread qualities in a set of aroona nearisogenic wheat lines. Journal of Cereal Science 57: 146-152.
  • Kim W, Johnson JW, Baenziger PS, Lukaszewski J, Gaines CS (2005). Quality effect of wheat-rye (1R) Translocation in ‘Pavon 76’. Plant Breeding 124: 334-337.
  • Lelley T, Eder C, Grausgruber H (2004). Influence of 1BL.1RS Wheat-Rye chromosome translocation on genotype by environment. Journal of Cereal Science 39: 313-320.
  • Lineback DR and Rasper VF (1988). Wheat carbohydrates. In Pomeranz Y. (edt.), Wheat Chemistry and Technology pp. 277-372.
  • Liu LHZ, Yan J, Zhang Y, Xia X, Peña J (2005). Allelic variation at the Glu-1 and Glu-3 Loci, presence of the 1B.1R translocation, and their effects on mixographic properties in chinese bread wheats. Euphytica, 142: 197-204.
  • Liu S, Griffey CA, Saghai MMA (2001). Identification of molecular markers associated with adult plant resistance to powdery mildew in common wheat cultivar. Massey 41: 1268-1275.
  • Lukaszewski AJ, Apolinarska B, Gustafson JP (1987). Introduction of the D-genome chromosomes from bread wheat into hexaploid triticale with a complete rye genome. Genome 29: 425–430.
  • MacRitchie F (2016). Seventy years of research into BreaLMWking Quality. Journal of Cereal Science 70: 123-131.
  • Maghirang EB, Lookhart GL, Bean SR, Pierce RO, Xie F, Caley MS, Wilson JD, Seabourn BW, Ram MS, Park SH, Chung OK, Dowell FE (2006). Comparison of quality characteristics and breadmaking functionality of hard red winter and hard red spring wheat. Cereal Chemistry 83: 520-528.
  • Masci S, Dovidio R, Lafianda D, Kasarda D (2000). A 1B-Coded LMW Glutenin subunit associated with quality in durum wheats shows strong similarity to a subunit present in some bread wheat cultivars. Theoretical and Applied Genetics 100(3): 396-400.
  • Moiraghi M, Vanzetti L, Pflüger L, Helguera M, Pérez GT (2013). Effect of HMW glutenins and RT on soft wheat flour cookie quality. Journal of Cereal Science 58: 424-430.
  • Patterson HD and Hunter EA (1983). The efficiency of incomplete block designs in national list and recommended list cereal variety trials. J Agri Sci 101(02):427-433.
  • Payne PI, Nightingale MA, Krattiger AF, Holt LM (1987). The relationship between HMW glutenin composition and the bread-making quality of british grown wheat varieties. Journal of Science of Agriculture 40: 51-65.
  • Pomeranz Y (1988). Composition and functionality of wheat flour components. In Pomeranz Y. (edt.), Wheat Chemistry and Technology pp. 219-370.
  • Rasheed A, Xia X, Yan Y, Appels R, Mahmood T (2014). Wheat seed storage proteins: advances in molecular genetics, diversity and breeding applications. Journal of Cereal Science 60: 11-24.
  • Shin S, Kang CS, Jeung JU, Baik BK, Woo SH et al. (2012). Influence of allelic variations of glutenin and puroindoline on flour composition, dough rheology and quality of white salted noodles from korean wheat. Korean Journal of Breeding Science 44: 406-420.
  • Singh NK and Shepherd KW (1988). Linkage mapping of genes controlling endosperm storage proteins in wheat - 1. Genes on the short arms of group 1 chromosomes. Theoretical and Applied Genetics 75: 642-650.
  • Wang R, Hai L, Zhang XY, You GX, Yan CS, Xiao SH (2009). QTL mapping for grain filling rate and yield-related traits in RILs of the Chinese winter wheat population Heshangmai x Yu8679. Theoratical Apply Genetics 118: 313-325.
  • Wang Y, Zhen S, Luo N, Han C, Lu X, Li X, Xia X, He Z, Yan Y (2016). Low molecular weight glutenin subunit gene Glu-B3h superior dough strenght and breadmaking quality in wheat (Triticum aestivum L.). Scientific Reports, 6: 271-282.
  • Weegels PL, Hamer RJ, Schofield JD (1996). Functional properties of wheat glutenin. Journal of Cereal Science 23 (1): 1-18.
  • Yasmeen F, Khurshid H, Ghafoor A (2015). Genetic divergence for high-molecular weight glutenin subunits (HMW-GS) in indigenous landraces and commercial of bread wheat of Pakistan. Genetics and Molecular Research 14: 4829-4839.
  • Zhang X, Jin H, Zhang Y, Liu D, Li G et al. (2012). Composition and functional analysis of low-molecular weight glutenin alleles with aroona near-isogenic lines of bread wheat. BMC Plant Biology 12: 243-259.
  • Zhen S, Han C, Ma C, Gu A, Zhang M et al. (2014). Deletion of the low-molecular-weight glutenin subunit allele Glu-A3a of wheat significantly reduces dough strength and BreaLMWking quality. BMC Plant Biology 14: 367-384.

Glu-A3b allele has a significant effect on gluten quality of bread wheat in a recombinant inbred line population

Yıl 2024, Cilt: 8 Sayı: 1, 50 - 59

Nevzat Aydın Abdulvahit Sayaslan Bedrettin Demir Cemile Çıbık Sarı Erdinc Savaslı Oğuz Önder Cemal Şermet Şinasi Orhan Lütfi Demir Mesut Ersin Sönmez Tuğba Güleç

https://doi.org/10.30616/ajb.1421220

Öz

In this study, a total of 147 wheat lines with variying low molecular weight glutenin subunits (LMW-GS), obtained by crossing Tosunbey and Tahirova2000 bread wheats, were included. Milling, protein, dough-mixing properties of the genotypes were measured and their relations with LMW-GS were investigated in eight different environments. As the LMW-GS of the parents were quite different; milling, protein and dough-mixing properties of the lines were significantly influenced. In this regard, presence of rye translocation (Glu-B3j) reduced flour yield and increased damaged starch and protein contents. In terms of protein quality, Glu-A3b+Glu-B3b allellic combinations were better than GluA3b+Glu-B3j or Glu-A3e +Glu-B3j allellic combinations. It was observed that negative effects of rye translocation could be minimized by selecting proper Glu-3 alleles, such as Glu-A3b instead of Glu-A3e. LMW-GS combinations of the lines influenced mixolab mixing and thermorheological properties. In this respect, the lines with Glu-A3b or Glu-B3b allelles showed increased mixing time and stability as compared to the lines with Glu-A3e or Glu-B3j allelles. The effect of LMW-GS alleles on gluten quality and dough strength was statistically bb > eb > bj > ej. In terms of myxolab stability value related to bread volume; 1 = 2*, 7 + 9 > 17 +18, b > e and b > j; in terms of mixing time; 1 > 2*, 7 + 9 < 17 +18, b > e and b > j. As a result, the Glu-A3b allele can be used to increase gluten quality, and the Glu-B3j allele can be used to increase protein content. Proper allellic combinations of LMW-GS in wheat can be developed for a given bakery product.

Anahtar Kelimeler

Bread wheat technological quality low molecular weight glutenin subunits wheat-rye translocation

Etik Beyan

Ethical approval is not required for this research.

Destekleyen Kurum

TÜBİTAK

Proje Numarası

112O135

Teşekkür

This research was carried out within the scope of TUBITAK supported project numbered 112O135.

Kaynakça

  • AACCI (2000). Approved Methods of Analysis, eleventh ed. St. Paul: American Association of Cereal Chemists International (AACCI).
  • Ahn JH, Kang CS, Jeung JU, Baik BK, Pena RJ, Park CS (2014). Effect of allelic variation at the Glu-D1, Glu-A3, Glu-B3 and Pinb-D1 loci on flour characteristics and bread loaf volume. International Food Research Journal 21(3): 1177-1185.
  • Aktaş H, Baloch FS (2017). Allelic variations of glutenin subunits and their association with quality traits in wheat genotypes. Turkish Journal of Agriculture and Forestry 41: 127-134.
  • Barak S, Mudgil D, Khatkar BS (2015). Biochemical and functional properties of wheat gliadins. Critical Reviews in Food Science and Nutrition 55: 357-368.
  • Bekes F, Kemeny S, Morell M (2006). An integrated approach to predicting end-product quality of wheat. Europan Journal Agronomy 25: 155-162.
  • Bonafede MD, Tranquilli G, Pflüger LA, Peňa RJ, Dubcovsky J (2015). Effect of allelic variation at the Glu-3/Gli-1 Loci on BreaLMWking quality parameters in hexaploid wheat (Triticum aestivum L.). Journal of Cereal Science 62: 143-150.
  • Burnett CJ, Lorenz KJ, Carver BF (1995). Effect of the 1B/1R translocation in wheat on composition and properties of grain and flour. Euphytica 86: 159-166. Bushuk W (1998). Wheat breeding for end-product use. Euphytica 100: 137-145.
  • Cho SW, Roy SK, Chun JB, Cho K, Park CS (2017). Overexpression of the Bx7 high molecular weight glutenin subunit on the Glu-B1 locus in a Korean wheat landrace. Plant Biotechnology. 11: 97-105.
  • Dangi P, Chaudhary N, Khatkar BS (2019). Rheological and microstructural characteristics of low molecular weight glutenin subunits of commercial wheats. Food Chemistry 2: 297.
  • Dhaliwal AS, Mares DJ, Marshall DR (1987). Effect of 1B/1R chromosome translocation on milling and quality characteristics of bread wheats. Cereal Chemistry 64(2): 72-76.
  • Dupont FM, Chan R, Lopez R (2007). Molar fractions of HMW glutenin subunits are stable when wheat is grown under various mineral nutrition and temperature regimens. Journal of Cereal Science, 45: 134-139.
  • Elgün A, Ertugay Z, Certel M, Kotancılar HG (2002). Tahıl ve ürünlerinde analitik kalite kontrolü ve laboratuvar uygulama klavuzu (3. baskı). Erzurum: Atatürk Üniversitesi, Ziraat Fakültesi.
  • Fenn D, Lukow OM, Bushuk W, Depauw RW (1994). Milling and baking quality of 1BL/1RS translocation wheats-I. Effects of genotype and environment. Cereal Chemistry 71: 189-195.
  • Flaete NE, Uhlen AK (2003). Association between allelic variation at the combined Gli-1, Glu-3 Loci and protein quality common wheat. Journal of Cereal Science 37: 129-137.
  • Gianibelli MC, Larroque OR, MacRitchie F, Wrigley CW (2001). Biochemical, genetic, and molecular characterization of wheat endosperm proteins. Cereal Chemistry 78(6): 635-646.
  • Gobaa S, Brabant C, Kleijer G, Stamp P (2008). Effect of the 1BL.1RS Translocation and of the Glu-B3 variation on fifteen quality tests doubled haploid population of wheat (Triticum aestivum L.). Journal of Cereal Science 48: 598-603.
  • Graybosch RA (2001). Uneasy Unions: Quality effects of rye chromatin tranfers to wheat. Journal Cereal Science 33: 3-16.
  • Graybosch RA, Peterson CJ, Shelton DR, Baenziger PS (1996). Genotypic and environmental modification of wheat flour protein composition in relation to end-use quality. Crop Science 36: 296-300.
  • Gupta RB, Paul JG, Cornish GB, Palmer GA, Bekes F et al. (1994). Allelic variation at glutenin and gliadin loci, Glu-1, Glu-3 and Gli-1 of common wheats. Its Interaction Effects on Dough Properties. Journal of Cereal Science 19: 9-17.
  • Gupta RB, Singh NK, Shepherd KW (1989). The cumulative effect of allelic variation in LMW and HMW Glutenin subunits on dough properties in the progeny of two bread wheats. Theoretical and Applied Genetics 77(1): 57-64.
  • He ZH, Xia XC, Peňa RJ (2005). Composition of HMW and LMW glutenin subunits and their effects on dough properties, pan bread, and noodle quality of Chinese Bread wheats. Cereal Chemistry 82(4): 345-350.
  • Hoseney RC (1994). Principles of Cereal Science and Technology. St. Paul: American Association of Cereal Chemists.
  • ICC (2011). ICC Standard Methods. Vienna: International Association for Cereal Science and Technology (ICC).
  • Ito M, Maruyama-Funatsuki W, Ikeda TM, Nishio Z, Nagasawa K et al. (2015). Dough properties and bread-making quality-related characteristics of near-isogenic wheat carrying different Glu-B3 allelles. Breeding Science 65: 241-248.
  • Jin H, Zhang Y, Li G, Muc P, Fan Z, Xia X, He Z (2013). Effects of allellic variation of HMW-GS and LMW-GS on Mixograph properties and chinese noodle and steamed bread qualities in a set of aroona nearisogenic wheat lines. Journal of Cereal Science 57: 146-152.
  • Kim W, Johnson JW, Baenziger PS, Lukaszewski J, Gaines CS (2005). Quality effect of wheat-rye (1R) Translocation in ‘Pavon 76’. Plant Breeding 124: 334-337.
  • Lelley T, Eder C, Grausgruber H (2004). Influence of 1BL.1RS Wheat-Rye chromosome translocation on genotype by environment. Journal of Cereal Science 39: 313-320.
  • Lineback DR and Rasper VF (1988). Wheat carbohydrates. In Pomeranz Y. (edt.), Wheat Chemistry and Technology pp. 277-372.
  • Liu LHZ, Yan J, Zhang Y, Xia X, Peña J (2005). Allelic variation at the Glu-1 and Glu-3 Loci, presence of the 1B.1R translocation, and their effects on mixographic properties in chinese bread wheats. Euphytica, 142: 197-204.
  • Liu S, Griffey CA, Saghai MMA (2001). Identification of molecular markers associated with adult plant resistance to powdery mildew in common wheat cultivar. Massey 41: 1268-1275.
  • Lukaszewski AJ, Apolinarska B, Gustafson JP (1987). Introduction of the D-genome chromosomes from bread wheat into hexaploid triticale with a complete rye genome. Genome 29: 425–430.
  • MacRitchie F (2016). Seventy years of research into BreaLMWking Quality. Journal of Cereal Science 70: 123-131.
  • Maghirang EB, Lookhart GL, Bean SR, Pierce RO, Xie F, Caley MS, Wilson JD, Seabourn BW, Ram MS, Park SH, Chung OK, Dowell FE (2006). Comparison of quality characteristics and breadmaking functionality of hard red winter and hard red spring wheat. Cereal Chemistry 83: 520-528.
  • Masci S, Dovidio R, Lafianda D, Kasarda D (2000). A 1B-Coded LMW Glutenin subunit associated with quality in durum wheats shows strong similarity to a subunit present in some bread wheat cultivars. Theoretical and Applied Genetics 100(3): 396-400.
  • Moiraghi M, Vanzetti L, Pflüger L, Helguera M, Pérez GT (2013). Effect of HMW glutenins and RT on soft wheat flour cookie quality. Journal of Cereal Science 58: 424-430.
  • Patterson HD and Hunter EA (1983). The efficiency of incomplete block designs in national list and recommended list cereal variety trials. J Agri Sci 101(02):427-433.
  • Payne PI, Nightingale MA, Krattiger AF, Holt LM (1987). The relationship between HMW glutenin composition and the bread-making quality of british grown wheat varieties. Journal of Science of Agriculture 40: 51-65.
  • Pomeranz Y (1988). Composition and functionality of wheat flour components. In Pomeranz Y. (edt.), Wheat Chemistry and Technology pp. 219-370.
  • Rasheed A, Xia X, Yan Y, Appels R, Mahmood T (2014). Wheat seed storage proteins: advances in molecular genetics, diversity and breeding applications. Journal of Cereal Science 60: 11-24.
  • Shin S, Kang CS, Jeung JU, Baik BK, Woo SH et al. (2012). Influence of allelic variations of glutenin and puroindoline on flour composition, dough rheology and quality of white salted noodles from korean wheat. Korean Journal of Breeding Science 44: 406-420.
  • Singh NK and Shepherd KW (1988). Linkage mapping of genes controlling endosperm storage proteins in wheat - 1. Genes on the short arms of group 1 chromosomes. Theoretical and Applied Genetics 75: 642-650.
  • Wang R, Hai L, Zhang XY, You GX, Yan CS, Xiao SH (2009). QTL mapping for grain filling rate and yield-related traits in RILs of the Chinese winter wheat population Heshangmai x Yu8679. Theoratical Apply Genetics 118: 313-325.
  • Wang Y, Zhen S, Luo N, Han C, Lu X, Li X, Xia X, He Z, Yan Y (2016). Low molecular weight glutenin subunit gene Glu-B3h superior dough strenght and breadmaking quality in wheat (Triticum aestivum L.). Scientific Reports, 6: 271-282.
  • Weegels PL, Hamer RJ, Schofield JD (1996). Functional properties of wheat glutenin. Journal of Cereal Science 23 (1): 1-18.
  • Yasmeen F, Khurshid H, Ghafoor A (2015). Genetic divergence for high-molecular weight glutenin subunits (HMW-GS) in indigenous landraces and commercial of bread wheat of Pakistan. Genetics and Molecular Research 14: 4829-4839.
  • Zhang X, Jin H, Zhang Y, Liu D, Li G et al. (2012). Composition and functional analysis of low-molecular weight glutenin alleles with aroona near-isogenic lines of bread wheat. BMC Plant Biology 12: 243-259.
  • Zhen S, Han C, Ma C, Gu A, Zhang M et al. (2014). Deletion of the low-molecular-weight glutenin subunit allele Glu-A3a of wheat significantly reduces dough strength and BreaLMWking quality. BMC Plant Biology 14: 367-384.
Toplam 47 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Bitki Biyoteknolojisi
Bölüm Articles
Yazarlar

Nevzat Aydın 0000-0003-3251-6880

Abdulvahit Sayaslan 0000-0001-7161-1552

Bedrettin Demir 0000-0002-8892-2282

Cemile Çıbık Sarı 0009-0008-0136-3619

Erdinc Savaslı 0000-0001-5326-4710

Oğuz Önder 0000-0002-8184-1316

Cemal Şermet 0000-0002-3428-6022

Şinasi Orhan 0000-0001-9960-8670

Lütfi Demir Bu kişi benim 0000-0002-5853-0923

Mesut Ersin Sönmez 0000-0002-0966-9216

Tuğba Güleç 0000-0002-1755-1082

Proje Numarası 112O135
Erken Görünüm Tarihi 16 Mart 2024
Yayımlanma Tarihi
Gönderilme Tarihi 18 Ocak 2024
Kabul Tarihi 1 Mart 2024
Yayımlandığı Sayı Yıl 2024 Cilt: 8 Sayı: 1

Kaynak Göster

APA Aydın, N., Sayaslan, A., Demir, B., Çıbık Sarı, C., vd. (2024). Glu-A3b allele has a significant effect on gluten quality of bread wheat in a recombinant inbred line population. Anatolian Journal of Botany, 8(1), 50-59. https://doi.org/10.30616/ajb.1421220
AMA Aydın N, Sayaslan A, Demir B, Çıbık Sarı C, Savaslı E, Önder O, Şermet C, Orhan Ş, Demir L, Sönmez ME, Güleç T. Glu-A3b allele has a significant effect on gluten quality of bread wheat in a recombinant inbred line population. Ant J Bot. Mart 2024;8(1):50-59. doi:10.30616/ajb.1421220
Chicago Aydın, Nevzat, Abdulvahit Sayaslan, Bedrettin Demir, Cemile Çıbık Sarı, Erdinc Savaslı, Oğuz Önder, Cemal Şermet, Şinasi Orhan, Lütfi Demir, Mesut Ersin Sönmez, ve Tuğba Güleç. “Glu-A3b Allele Has a Significant Effect on Gluten Quality of Bread Wheat in a Recombinant Inbred Line Population”. Anatolian Journal of Botany 8, sy. 1 (Mart 2024): 50-59. https://doi.org/10.30616/ajb.1421220.
EndNote Aydın N, Sayaslan A, Demir B, Çıbık Sarı C, Savaslı E, Önder O, Şermet C, Orhan Ş, Demir L, Sönmez ME, Güleç T (01 Mart 2024) Glu-A3b allele has a significant effect on gluten quality of bread wheat in a recombinant inbred line population. Anatolian Journal of Botany 8 1 50–59.
IEEE N. Aydın, “Glu-A3b allele has a significant effect on gluten quality of bread wheat in a recombinant inbred line population”, Ant J Bot, c. 8, sy. 1, ss. 50–59, 2024, doi: 10.30616/ajb.1421220.
ISNAD Aydın, Nevzat vd. “Glu-A3b Allele Has a Significant Effect on Gluten Quality of Bread Wheat in a Recombinant Inbred Line Population”. Anatolian Journal of Botany 8/1 (Mart 2024), 50-59. https://doi.org/10.30616/ajb.1421220.
JAMA Aydın N, Sayaslan A, Demir B, Çıbık Sarı C, Savaslı E, Önder O, Şermet C, Orhan Ş, Demir L, Sönmez ME, Güleç T. Glu-A3b allele has a significant effect on gluten quality of bread wheat in a recombinant inbred line population. Ant J Bot. 2024;8:50–59.
MLA Aydın, Nevzat vd. “Glu-A3b Allele Has a Significant Effect on Gluten Quality of Bread Wheat in a Recombinant Inbred Line Population”. Anatolian Journal of Botany, c. 8, sy. 1, 2024, ss. 50-59, doi:10.30616/ajb.1421220.
Vancouver Aydın N, Sayaslan A, Demir B, Çıbık Sarı C, Savaslı E, Önder O, Şermet C, Orhan Ş, Demir L, Sönmez ME, Güleç T. Glu-A3b allele has a significant effect on gluten quality of bread wheat in a recombinant inbred line population. Ant J Bot. 2024;8(1):50-9.
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