Molecular Characterization of Different Triticum monococcum ssp. monococcum Glu-A1mx Alleles
Counts：DateTime：2016-08-30 11:16:38 Source: Wheat Research Institute
H.Y Li1, Z.L. Li1, X.X. Zeng1, L.B. Zhao1, G. Chen1, C.L. Kou1, S.Z. Ning1, Z.W. Yuan1, Y.L. Zheng1, D.C. Liu1, L.Q. Zhang1*
1. Triticeae Research Institute, Sichuan Agricultural University, Chengdu, 611130, China
*Corresponding author; E-mail: zhanglianquan1977@126.com; Phone: +86-28-82650313; Fax: +86-28-82650350;
Cereal Research Communications ，DOI: http://dx.doi.org/10.1556/0806.44.2016.006
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Abstract
High-molecular-weight glutenin subunits (HMW-GSs) are important seed storage proteins associated with bread-making quality in common wheat (Triticum aestivum L., 2n = 6x = 42, AABBDD). Variation in the Glu-A1x locus in common wheat is scare. Diploid Triticum monococcum ssp. monococcum (2n = 2x = 14, AmAm) is the first cultivated wheat. In the present study, allelic variations at the Glu-A1mx locus were systematically investigated in 197 T. monococcum ssp. monococcum accessions. Out of the 8 detected Glu-A1mx alleles, 5 were novel, including Glu-A1m-b, Glu-A1m-c, Glu-A1m-d, Glu-A1m-g, and Glu-A1m-h. This diversity is higher than that of common wheat. Compared with 1Ax1 and 1Ax2*, which are present in common wheat, these alleles contained three deletions/insertions as well as some single nucleotide polymorphism variations that might affect the elastic properties of wheat flour. New variations in T. monococcum probably occurred after the divergence between A and m and are excluded in common wheat populations. These allelic variations could be used as novel resources to further improve wheat quality.
Keywords:genetic resourcesglutenincultivated einkornquality breeding
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