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Food Technology and Biotechnology, Vol. 54 No. 1, 2016.

Short communication, Note

https://doi.org/10.17113/ftb.54.01.16.4119

Identification of Alleles of Puroindoline Genes and Their Effect on Wheat (Triticum aestivum L.) Grain Texture

Mária Presinszká ; Department of Plant Biology, Faculty of AgriSciences, Mendel University in Brno, Brno, Czech Republic
Klára Štiasna ; Department of Plant Biology, Faculty of AgriSciences, Mendel University in Brno, Brno, Czech Republic
Tomáš Vyhnánek ; Department of Plant Biology, Faculty of AgriSciences, Mendel University in Brno, Brno, Czech Republic
Václav Trojan ; Department of Plant Biology, Faculty of AgriSciences, Mendel University in Brno, Brno, Czech Republic
Eva Mrkvicová ; Department of Animal Nutrition and Forage Production, Faculty of AgriSciences, Mendel University in Brno, Brno, Czech Republic
Luděk Hřivna ; Department of Food Technology, Faculty of AgriSciences, Mendel University in Brno, Brno, Czech Republic
Ladislav Havel ; Department of Plant Biology, Faculty of AgriSciences, Mendel University in Brno, Brno, Czech Republic

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Abstract

Grain hardness is one of the most important quality characteristics of wheat (Triticum aestivum L.). It is a significant property of wheat grains and relates to milling quality and end product quality. Grain hardness is caused by the presence of puroindoline genes (Pina and Pinb). A collection of 25 genotypes of wheat with unusual grain colour (blue aleurone, purple and white pericarp, yellow endosperm) was studied by polymerase chain reaction (PCR) for the diversity within Pina and Pinb (alleles: Pina-D1a, Pina-D1b, Pinb-D1a, Pinb- -D1b, Pinb-D1c and Pinb-D1d). The endosperm structure was determined by a non-destructive method using light transfl ectance meter and grain hardness by a texture analyser. Genotype Novosibirskaya 67 and isogenic ANK lines revealed hitherto unknown alleles at the locus for the annealing of primers of Pinb-D1. Allele Pinb-D1c was found to be absent from each genotype. The mealy endosperm ranged from 0 to 100 % and grain hardness from 15.10 to 26.87 N per sample.

Keywords

grain hardness; mealiness; vitreousness

Hrčak ID:

155105

URI

https://hrcak.srce.hr/155105

Publication date:

31.3.2016.

Article data in other languages: croatian

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