Keywords

Common Wheat, Polish Wheat, Gliadin, Genetic Improvement

Abstract

In order to study the improvement effect of Polish wheat on common wheat gliadin, acid polyacrylamide gel (A-PAGE) electrophoresis technology was used to detect the gliadin sites of 13 progeny lines of 60 Polish wheat ¡Á common wheat. .The results show that there are abundant mutation types in gliadin in the hybrid between Polish wheat and common wheat, and a total of 34 gliadin bands with different mobility were produced, including 2 in the ¦Á region, 24 in the ¦Â region, and 4 in the ¦Ã region. There are 4 bands in the ¦Ø region. Each strain has 7 to 21 bands, and most strains have 12 to 19 bands, with an average of 15.68 bands. Gliadin genetic diversity index (H’) and polymorphism information content (PIC ) analysis results show that the ¦Â region has the most abundant gliadin composition, while the ¦Á region has the lowest. There is a large genetic variation among the test materials, and it can be clustered into 4 categories at the GD value of 0.38. The Polish wheat gliadin band is in The frequency of occurrence in BC<,1F<,2 is higher than that in BC<,2, and the variation is more abundant. Four new bands that both parents do not have appeared in the hybrid offspring. The analysis shows that Polish wheat is more susceptible to common wheat alcohol solubility. The improvement of protein has a very obvious effect.   For further details regarding this article and its research, please do not hesitate to contact our team for assistance. Original research done by Wang Yanmin, Wang Zhulin, Xi Yajun, Liu Shudong  

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