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Genetic variability for waxy genes in Argentinean bread wheat germplasm
Vanzetti, L.S.; Pflüger, L.A.; Rodriguez-Quijano, M.; Carrillo, J.M. & Helguera, M.
Abstract
Amylose and amylopectin are the two polysaccharides
that constitute starch in bread wheat and the enzyme
GBSSI (Granule-bound starch synthase I), also known as
waxy protein, is responsible for amylose synthesis in
storage tissues. Decrease of the amylose content in
starch has been associated with the lack of waxy
protein(s). In this work, different sets of PCR markers
were used to characterize the genetic variability of waxy
loci from 103 Argentinean bread wheat cultivars. For
the Wx-A1 locus, Wx-A1a and a novel molecular allele
designed Wx-A1g were detected. Wx-B1 locus showed
three alleles (Wx-B1a, Wx-B1b, Wx-B1e), and Wx-D1
locus showed only the Wx-D1a allele. Novel single-locus
allele specific markers for Wx-A1b, Wx-B1b and Wx-
D1b null alleles were also described. To our best
knowledge this is the first study focused to characterize
the genetic variability for waxy genes in bread wheat
cultivars from South America.
Keywords
characterization, molecular markers, Triticum aestivum L., starch, waxy genes, wheat
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