TY - JOUR T1 - Use of Recombinant Lines of Wheat for Study of Association Between High Molecular Weight Glutenin Subunits and Flour Quality Characteristics TT - رابطه بین زیر واحدهای گلوتنین با وزن مولکولی بالا با خصوصیات کیفی آرد در لاین های نوترکیب گندم JF - JSTNAR JO - JSTNAR VL - 1 IS - 1 UR - http://jstnar.iut.ac.ir/article-1-272-en.html Y1 - 1997 SP - 19 EP - 29 KW - Epistatic effects KW - SDS-sedimentation volume KW - SDS-PAGE KW - Mixograph N2 - The relation between high molecular weight glutenin subunit alleles and flour quality traits have been studied for 117 recombinant inbred lines (RILs) derived by single seed descend to F7 from a cross of Anza, a low quality cultivar, and Inia, a high quality cultivar, containing different alleles at 3 GLU-1 seed storage protein loci. RILs were classified by SDS-PAGE for the 8 possible combinations of the alleles. The allelic variation at the GLU-D1 locus accounted for most of the variation observed in SDS-sedimentation, mixing time and tolerance, and protein content. The GLU-D1 allele encoding the subunits 5+10 was superior to its allelic counterpart, encoding 2+ 12. All three loci had significant single locus additive effects for SDS-sedimentation volume and mixing tolerance. The additive effects of GLU-D1 locus on mixing time and protein content were also significant. The epistatic additive effects were mostly negative and with the exception of αAB and αAD for SDS-sedimentation volume were not significant. M3 ER -