We investigated a self-pollinated homozygous population of common winter wheat, F→∞ 24/04 × Odesskaya krasnokolosaya, for variants of beta-amylase and the aggregation ability of the protein complex of seed via disulfide bonds. It was found that variation in the electrophoretic types of this enzyme was due to four isoenzymes. Two of them (a and b) are doubled and controlled by separate loci with independent inheritance. Isoenzyme c was due to three dominant factors, and four loci were responsible for d. Analysis of the number of -S-S- bonds of five genotypes, which were harvested in 2013 and differed in the types of beta-amylase, showed that some of them were significantly different from others in this indicator. In general, the samples were grouped by the type of this enzyme, forming the following continuous series with respect to aggregation ability: I ≥ B ≥ F ≥ D ≥ G or 59.13 ± 3.18 ≥ 56.65 ± 2.46 ≥ 52.54 ± 2.24 ≥ 50.16 ± 1.67 ≥ 48.63 ± 6.25 of cond. units. Significant differences were observed for this property between groups B > D and I > D. Therefore, genotypes having types I and B have a positive influence on the rheological properties of dough.
Russian Journal of Genetics – Springer Journals
Published: Nov 15, 2014
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