Алельний склад генів пуроіндолінів та кондитерські властивості борошна зразків пшениці м'якої озимої

О. Ю. Леонов; Я. Ю. Шарипіна; З. В. Усова; К. Ю. Суворова; Т. В. Сахно

doi:10.21498/2518-1017.16.2.2020.209258

Authors

О. Ю. Леонов Plant Production Institute nd. a. V. Ya. Yuriev, NAAS of Ukraine, Ukraine https://orcid.org/0000-0001-9191-8658
Я. Ю. Шарипіна Plant Production Institute nd. a. V. Ya. Yuriev, NAAS of Ukraine, Ukraine https://orcid.org/0000-0001-5078-1608
З. В. Усова Plant Production Institute nd. a. V. Ya. Yuriev, NAAS of Ukraine, Ukraine https://orcid.org/0000-0002-0306-5809
К. Ю. Суворова Plant Production Institute nd. a. V. Ya. Yuriev, NAAS of Ukraine, Ukraine https://orcid.org/0000-0001-6658-1272
Т. В. Сахно Plant Production Institute nd. a. V. Ya. Yuriev, NAAS of Ukraine, Ukraine https://orcid.org/0000-0002-1740-4330

DOI:

https://doi.org/10.21498/2518-1017.16.2.2020.209258

Keywords:

common winter wheat, variety, line, Pina and Pinb genes, water absorption capacity, cookies

Abstract

Purpose. Identification of soft winter wheat varieties and lines from the Plant Production Institute nd. a. V. Ya. Yuryev, NAAS by allelic state of Pina–D1 and Pinb-D1 genes for targeted use in the breeding for high confectionery properties of flour.

Methods. Identification of the Pina-D1 and Pinb-D1 genes allelic state was performed by polymerase chain reaction (PCR) using allele-specific primer pairs. Confectionery properties of flour were evaluated by determining the quality indicators: the water absorption capacity (WAC) of the flour, trial baking of cookies and evaluation of its quality.

Results. According to the results of PCR analysis, 9 samples had an allelic composition of puroindoline genes (Pina-D1a and Pinb-D1a) characteristic for soft-grained varieties. Flour of the lines 'L137-26-0-2', 'L137-26-0-3' had the best confectionery properties, it had a WAC value less than 55%, cookies diameter 85 mm, cookies height 10 mm, estimation of a surface of cookies 7– 9 points, what meets the requirements for soft-grained wheat. 76% of the samples belonged to hard-grained varieties and had the corresponding alleles of the Pina-D1 or Pinb-D1 genes. In the studied sample, Pina-D1 gene is represented by 2 alleles: Pina-D1a and Pina-D1b. 27 samples had Pina-D1a allele, which also allows them to be used in breeding programs for grain quality when crossed with soft samples, 4 ones had Pina-D1b allele. As to Pinb-D1 gene, all hard grain samples had Pinb-D1b allele, and the 'Erythrospermum S 424-1 / 14' line was heterogeneous for Pinb-D1a / Pinb-D1b. The flour of these samples had typical for hard wheat quality indicators: WAC 68% and more, cookie diameter of 60–72 mm, cookie height of 13–15 mm, the surface evaluation of 1–4 points.

Conclusions. The studies allowed to differentiate the breeding material and transfer a soft winter wheat cultivar of a confectionery use 'L137-26-0-3' ('Mazurok') which has an allelic structure of puroindolins genes (Pina-D1a and Pinb-D1a) characteristic for soft-grained varieties and high confectionery flour properties for qualification examination.

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Author Biographies

О. Ю. Леонов, Plant Production Institute nd. a. V. Ya. Yuriev, NAAS of Ukraine

Leonov, O. Yu.

Я. Ю. Шарипіна, Plant Production Institute nd. a. V. Ya. Yuriev, NAAS of Ukraine

Sharypina, Ya. Yu.

З. В. Усова, Plant Production Institute nd. a. V. Ya. Yuriev, NAAS of Ukraine

Usova, Z. V.

К. Ю. Суворова, Plant Production Institute nd. a. V. Ya. Yuriev, NAAS of Ukraine

Suvorova, K. Yu.

Т. В. Сахно, Plant Production Institute nd. a. V. Ya. Yuriev, NAAS of Ukraine

Sakhno, T. V.

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