Bread wheat (TriticumaestivumL.) is an important crop not only for its yield potential, but also for special physical properties of its grain storage proteins (gluten) which can be used to create diverse food products. Composition and quantity of these proteins, affect dough properties and glutenare containing glutenin and gliadin.Availability of genetic resources and awareness about genetic structure and inheritance of traits is necessary to breed cultivars as well as to create varieties with high yield. Simple sequence repeat (SSR) markers generated from expressed sequence tag (EST) sequences that were associated with the HMW- Glutenin and LMW-glutenin Subunits genes were used to investigate genetic diversity in 70 F₂ plants in a cross between two bread wheat cultivars. More than 70% polymorph bands were obtained from 9 bands in EST-SSR molecular markers system. Also this markers were used to evaluation of mendelian diversity between F₂ progenies. According to calculated χ2, disttrubution of EST-SSR bonds in F₂ individuals with 95% probability were matched to Mendelian variation and it was expected that the proportion of 1: 2: 1was observed between the F2 progenies. Clustering the individuals lead to four clusters and F₁ and both parents were in separate groups that show the outstanding potential of diversity for selection based on high bakery quality in progeny of investigated cultivars.

Keywords: bakery quality, glutenin, wheat and EST-SSR

Full-Text [PDF 529 kb]   (403 Downloads)