High Molecular Weight Glutenins and Isozymes

ISBN-13: 9783848406067 / Angielski / Miękka / 384 str.

Tazeen Mohsin; Farzana Nasir Naqvi

Opis

High molecular weight glutenin subunits are the key factors that influence bread making quality of common wheat. A number of HMW glutenin subunits have been detected using SDS-PAGE within each locus i.e. Glu-A1, Glu-B1 and Glu-D1 in common wheat. Particularly, alleles encoding the HMW glutenin subunits are associated with different dough properties of wheat. Of these, the allelic variation at the Glu-D1 locus has a particularly strong effect. Current study was undertaken with the main objective to study and characterize a group of synthetic elite genotypes for their high molecular weight glutenin subunit alleles in order to rank these elites for their bread making quality traits. For this, a total of 45 synthetic elites were picked from the elite set of 95 entries released by CIMMYT.

O autorze

Dr.Tazeen Mohsin is working as Assistant Professor in the Department of Genetics, University of Karachi, Pakistan. Her research focus on biochemical genetics of plant. She has been awarded Doctorate on her work pertaining towards biochemical characterization of some synthetic hexaploid wheats related to end-use quality of bread wheat.