| Molecular and biochemical characterization of puroindoline a and b alleles in Chinese landraces and historical cultivars Theoretical and Applied Genetics 112:400-409 |
| Chen,F.,He,Z.,Xia,X.C.,Xia,L.Q.,Zhang,X.Y.,Lillemo,M.,Morris,C.F. |
| Kernel hardness that is conditioned by puroindoline
genes has a profound effect on milling, baking
and end-use quality of bread wheat. In this study, 219
landraces and 166 historical cultivars from China and 12
introduced wheats were investigated for their kernel
hardness and puroindoline alleles, using molecular and
biochemical markers. The results indicated that frequencies
of soft, mixed and hard genotypes were 42.7,
24.3, and 33.0%, respectively, in Chinese landraces and
45.2, 13.9, and 40.9% in historical cultivars. The frequencies
of PINA null, Pinb-D1b and Pinb-D1p genotypes
were 43.8, 12.3, and 39.7%, respectively, in hard
wheat of landraces, while 48.5, 36.8, and 14.7%, respectively,
in historical hard wheats. A new Pinb-D1 allele,
designated Pinb-D1t, was identified in two landraces,
Guangtouxianmai and Hongmai from the Guizhou
province, with the characterization of a glycine to arginine
substitution at position 47 in the coding region of
Pinb gene. Surprisingly, a new Pina-D1 allele, designated
Pina-D1m, was detected in the landrace Hongheshang,
from the Jiangsu province, with the characterization of a
proline to serine substitution at position 35 in the coding
region of Pina gene; it was the first novel mutation found
in bread wheat, resulting in a hard endosperm with PINA
expression. Among the PINA null genotypes, an allele
designed as Pina-D1l, was detected in five landraces with
a cytosine deletion at position 265 in Pina locus; while
another novel Pina-D1 allele, designed as Pina-D1n, was
identified in six landraces, with the characterization of an
amino acid change from tryptophan-43 to a ‘stop’ codon
in the coding region of Pina gene. The study of puroindoline
polymorphism in Chinese wheat germplasm
could provide useful information for the further understanding
of the molecular basis of kernel hardness in
bread wheat.
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