| Autor: |
Sestili F; Department of Agriculture and Forest Sciences, University of Tuscia, 01100 Viterbo, Italy., Margiotta B; Institute of Biosciences and Bioresources of the National Research Council, 70126 Bari, Italy., Vaccino P; CREA Research Centre for Cereal and Industrial Crops, 13100 Vercelli, Italy., Moscaritolo S; CREA Research Centre for Engineering and Agro-Food Processing, 00189 Rome, Italy., Giorgi D; ENEA, CASACCIA Research Center, Laboratory Biotechnologies, 00189 Rome, Italy., Lucretti S; ENEA, CASACCIA Research Center, Laboratory Biotechnologies, 00189 Rome, Italy., Palombieri S; Department of Agriculture and Forest Sciences, University of Tuscia, 01100 Viterbo, Italy., Masci S; Department of Agriculture and Forest Sciences, University of Tuscia, 01100 Viterbo, Italy., Lafiandra D; Department of Agriculture and Forest Sciences, University of Tuscia, 01100 Viterbo, Italy. |
| Abstrakt: |
A bread wheat line (N11) and a disomic 2D(2R) substitution triticale line were crossed and backrossed four times. At each step electrophoretic selection for the seeds that possessed, simultaneously, the complete set of high molecular weight glutenin subunits of N11 and the two high molecular weight secalins of rye, present in the 2D(2R) line, was carried out. Molecular cytogenetic analyses of the BC 4 F 8 generation revealed that the selection carried out produced a disomic addition line (2n = 44). The pair of additional chromosomes consisted of the long arm of chromosome 1R (1RL) from rye fused with the satellite body of the wheat chromosome 6B. Rheological analyses revealed that the dough obtained by the new addition line had higher quality characteristics when compared with the two parents. The role of the two additional high molecular weight secalins, present in the disomic addition line, in influencing improved dough characteristics is discussed. |
