Department of Agriculture and Forest Sciences, University of Tuscia, 01100 Viterbo, Italy.
Institute of Biosciences and Bioresources of the National Research Council, 70126 Bari, Italy.
Int J Mol Sci. 2020 Nov 10;21(22):8450. doi: 10.3390/ijms21228450.
A bread wheat line (N11) and a disomic 2D(2R) substitution triticale line were crossed and backrossed four times. At each step electrophoretic selection for the seeds that possessed, simultaneously, the complete set of high molecular weight glutenin subunits of N11 and the two high molecular weight secalins of rye, present in the 2D(2R) line, was carried out. Molecular cytogenetic analyses of the BCF generation revealed that the selection carried out produced a disomic addition line (2n = 44). The pair of additional chromosomes consisted of the long arm of chromosome 1R (1RL) from rye fused with the satellite body of the wheat chromosome 6B. Rheological analyses revealed that the dough obtained by the new addition line had higher quality characteristics when compared with the two parents. The role of the two additional high molecular weight secalins, present in the disomic addition line, in influencing improved dough characteristics is discussed.
一个普通小麦品系（N11）和一个二体 2D（2R）代换黑麦的triticale 品系进行杂交和回交四次。在每一步中，对同时具有 N11 的全套高分子量麦谷蛋白亚基和 2D（2R）品系中存在的两种黑麦高分子量醇溶蛋白的种子进行电泳选择。BCF 代的分子细胞遗传学分析表明，所进行的选择产生了一个二体附加系（2n=44）。这对附加染色体由来自黑麦的 1R 染色体的长臂（1RL）与小麦染色体 6B 的随体融合而成。流变学分析表明，与两个亲本相比，新的附加系获得的面团具有更高的质量特性。讨论了在影响面团特性改善方面，存在于二体附加系中的两种额外的高分子量醇溶蛋白的作用。
