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Molecular
markers for predicting end-products quality of wheat (Triticum
aestivum L.)
Ahmed L.
Abdel-Mawgood
Plant Production Department, King Saud University, and
Center of Excellence in Biotechnology Research, Riyadh
11451, P.O. Box 2460, Saudi Arabia. E-mail:
almawgood@yahoo.com.
Accepted 27 June, 2008 |
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The high molecular weight glutenin subunits (HMW-GS) are key
factors in bread making quality since they are major
contributors of glutenin elasticity and polymer formation of
wheat dough. DNA markers for quality traits are currently
used by wheat breeders for direct measurement of these
traits without waiting for advancing generations of breeding
materials to conduct biochemical tests. The goal of this
study was to use DNA markers for screening newly developed
Saudi wheat varieties for the presence of HMW-GS genes. Four
new Saudi wheat lines (KSU 102, KSU 103, KSU 105 and KSU
106) and two American cultivars Yecora rojo and West Bread
(popular in the Kingdom) were utilized in screening for the
presence of the HMW-GS using primers covering the three
wheat genomes. From the A genome, Ax2* was used. While two
sets of primer pairs were used in the B genome. One primer
pair for the Bx7 allele and another primer pair for By8
allele. From the D genome, primer pairs for Dx2/Dx5 and
another primer pair for Dy10/Dy12 were used. Our results
showed that both KSU 102 and 106 were missing Ax2* in the
Glu alleles A1 and contain the Dy12 in the Glu-D1 locus
which is indication of the poor bread making quality. On the
other hand KSU 103 and 105 contained subunit Ax2* as well as
Dx5 and Dy10 indicates that these two varieties are of
moderate bread making quality. In contrast, both West Bread
and Yecora Rojo contained all the five genes indicating that
these two cultivars are of good quality.
Key words:
DNA markers, wheat varieties, high molecular weight glutenin,
quality traits. |
