한국 및 외국 밀 품종의 high molecular weight glutenin subunit 조성 비교

• 영문명: Comparison of high molecular weight glutenin subunit composition between Korean and introduced wheat varieties(triticum aestivum L.)
• 발행기관: 한국육종학회
• 저자명: 박동수(Dong Soo Park) 한상익(Sang Ik Han) 현종내(Jong Nae Hyun) 권순종(Soon Jong Kweon) 서득룡(Duck Yong Suh) 곽용호(Yong Ho Kwack)
• 간행물 정보: 『한국육종학회지』Vol.29 No.4, 393~398쪽, 전체 6쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 1997.12.30

영문 초록

Sixty one wheat varieties bred in Korea and foreign countries were fractioned by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) to compare with their HMW (high molecular weight) glutenin subunit composition each other. In Korean wheat varieties, the variability of HMW glutenin subunit composition and the value of BMQ (bread making quality) based on Glu - 1 quality score were very low compared with those of introduced varieties. Varieties having subunit 2.2+12 bred in Korea were about sixty five percent. It was pecularly high frequency compared with that of other countries. But varieties having subunit 5+10 coded by Glu-D1 were very rare. This results suggest that the screening of bread wheat breeding materials by HMW glutenin subunit would be possible, and that also could be used as a new bread wheat breeding strategies for high bread making quality in Korea.

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키워드

Triticum aestivum L. Glutenin Electrophoresis Bread making quality