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Article

Genetic dissection reveals effects of interaction between high-molecular-weight glutenin subunits and waxy alleles on dough-mixing properties in common wheat.

Journal of genetics - 1 Apr 2013

Deng Zhiying, Hu Shuna, Zheng Feifei, Chen Junnan, Zhang Xinye, Chen Jiansheng, Sun Cailing, Zhang Yongxiang, Wang Shouyi, Tian Jichun

Abstract excerpt

The glutenin and waxy loci of wheat are important determinants of dough quality. This study was conducted to evaluate the effects of high-molecular-weight glutenin (HMW-GS) and waxy alleles on dough-mixing properties. Molecular mapping was used to investigate these effects on Mixograph properties in a population of 290 (Nuomai1 x Gaocheng8901) recombinant inbred lines (RILs) from three environments in the harvest...

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PMID: 23640407
DOI: 10.1007/s12041-013-0232-4

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