밀 고분자 글루테닌 조성 분석을 위한 유전자 특이 분자표지 선발

• 영문명: Validation and Selection of Functional Allele-specific Molecular Markers to Analyze High-Molecular-Weight Glutenin Subunit Composition in Wheat
• 발행기관: 한국육종학회
• 저자명: 신동진(Dongjin Shin) 차진경(Jin-Kyung Cha) 이소명(So-Myeong Lee) 고종민(Jong-Min Ko) 이종희(Jong-Hee Lee)
• 간행물 정보: 『한국육종학회지』Vol.52 No.3, 235~243쪽, 전체 9쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2020.09.30

영문 초록

The high-molecular-weight glutenin subunit (HMW-GS) composition of wheat is the main factor controlling gluten strength related to bread baking quality. Reported molecular markers for HMW-GS were validated and selected for improved breeding efficiency in South Korean wheat breeding programs. Sodium dodecyl sulfate polyacrylamide gel electrophoresis, lab-on-a-chip electrophoresis, sequence-tagged site (STS) markers, and Kompetitive Allele-Specific PCR were performed to re-evaluate the known HMW-GS of 14 wheat cultivars. Glu-A1b and Glu-A1c alleles were separated by the STS marker, UMN19, and KASP marker, namely Glu-Ax1/2*_SNP, at Glu-1 loci. At the Glu-B1 locus, Glu1-By8 and Glu1-By9 could be distinguished from Glu-B1b and Glu-B1c alleles by two STS markers, namely ZSBy8 and ZSBy9a, respectively. Glu1-Bx17 and Glu1-7OE could respectively be separated from non-Glu-B1i and non-Glu-B1al alleles by cauBx642 and BX7OE_866_SNP. The Glu-D1d allele, used to determine bread baking quality, could easily be distinguished from other alleles by Glu-D1d_SNP at Glu-D1 loci. Validated molecular markers in this study could therefore be used to select wheat lines for good bread baking quality in South Korean wheat breeding programs.

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키워드

Wheat High-molecular-weight glutenin subunit molecular marker KASP