장수형 밀 계통의 특성 분석 II. 밀가루 및 관련 유전자 특성

• 영문명: Characterization of Korean Wheat Line with Long Spike. II. Flour Characteristics and Genetic Variations
• 발행기관: 한국육종학회
• 저자명: 강천식(Chon-Sik Kang) 손재한(Jae-Han Son) 정영근(Young-Keun Cheong) 김경훈(Kyeong-Hoon Kim) 고윤희(Yun-Hee Ko) 박종철(Jong-Chul Park) 오영진(Young-Jin Oh) 김경호(Kyoung-Ho Kim) 김보경(Bo-Kyoung Kim) 박철수(Chul Soo Park)
• 간행물 정보: 『한국육종학회지』Vol.47 No.3, 229~237쪽, 전체 9쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2015.09.30

영문 초록

Molecular markers related to flour qualities of long spike wheat lines were evaluated. Ash, wet gluten and protein content of long spike wheat lines were higher than Keumkang(Korean wheat cv.) but SDS-sedimentation volume(SDSF) was lower. Particle size and lightness of flour of long spike wheat lines showed similar to Keumkang. The high positively correlation was presented between protein content and SDSF, wet gluten and particle size, respectively. However, negatively correlation was between protein content and lightness. Through the analysis of molecular markers, we identified the genotypes of four genes, Glu-A3c, Wx-A1a, Wx-B1a and Wx-D1a. These genes had same genotypes with Keumkang. Six genes, Glu-A1c, Glu-B1c, Glu-D1a, Glu-B3g, Pina-D1and Pinb-D1b, were presented in most of the lines. Two genes, Glu-A1 and Glu-B1b, were related to higher protein contents and wet gluten. The lines containing three genotypes, Glu-D1d, Glu-B3h and Pinb-D1b, had higher ash, protein contents, SDSF and wet gluten, and lightness was darker. Through the results, we expect that long spike type wheat lines are necessary to breed wheat having high yield productivity.

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재료 및 방법

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키워드

Allelic variation Flour quality Long spike Wheat