Abstract
Purpose. Identification of soft winter wheat varieties and lines from the Plant Production Institute nd. a. V. Ya. Yuryev, NAAS by allelic state of Pina–D1 and Pinb-D1 genes for targeted use in the breeding for high confectionery properties of flour. Methods. Identification of the Pina-D1 and Pinb-D1 genes allelic state was performed by polymerase chain reaction (PCR) using allele-specific primer pairs. Confectionery properties of flour were evaluated by determining the quality indicators: the water absorption capacity (WAC) of the flour, trial baking of cookies and evaluation of its quality. Results. According to the results of PCR analysis, 9 samples had an allelic composition of puroindoline genes (Pina-D1a and Pinb-D1a) characteristic for soft-grained varieties. Flour of the lines 'L137-26-0-2', 'L137-26-0-3' had the best confectionery properties, it had a WAC value less than 55%, cookies diameter 85 mm, cookies height 10 mm, estimation of a surface of cookies 7– 9 points, what meets the requirements for soft-grained wheat. 76% of the samples belonged to hard-grained varieties and had the corresponding alleles of the Pina-D1 or Pinb-D1 genes. In the studied sample, Pina-D1 gene is represented by 2 alleles: Pina-D1a and Pina-D1b. 27 samples had Pina-D1a allele, which also allows them to be used in breeding programs for grain quality when crossed with soft samples, 4 ones had Pina-D1b allele. As to Pinb-D1 gene, all hard grain samples had Pinb-D1b allele, and the 'Erythrospermum S 424-1 / 14' line was heterogeneous for Pinb-D1a / Pinb-D1b. The flour of these samples had typical for hard wheat quality indicators: WAC 68% and more, cookie diameter of 60–72 mm, cookie height of 13–15 mm, the surface evaluation of 1–4 points.Conclusions. The studies allowed to differentiate the breeding material and transfer a soft winter wheat cultivar of a confectionery use 'L137-26-0-3' ('Mazurok') which has an allelic structure of puroindolins genes (Pina-D1a and Pinb-D1a) characteristic for soft-grained varieties and high confectionery flour properties for qualification examination.
Highlights
Winter wheat (Triticum aestivum L.) is the ation of confectionery varieties necessary for leading grain crop in Ukraine; it surpasses other manufacture of cakes and pastries is urgent [4]
To identify the allelic states of Pina-D1 and Pinb-D1 genes in the soft winter wheat samples, the polymerase chain reaction (PCR) method was used with the use of target gene markers
The analysis revealed the presence of serine at position 46 of the puroindoline b protein in 30 out of 40 samples
Summary
Winter wheat (Triticum aestivum L.) is the ation of confectionery varieties necessary for leading grain crop in Ukraine; it surpasses other manufacture of cakes and pastries is urgent [4]. The world tion in the market and in connection with is successfully breeding wheat varieties for Ukraine’s entry into the World Trade Organiza- special purposes. Soft wheat varieties ‘Ami’, tion, increasing the competitiveness of agricul- ‘MV Irma’, ‘Webster’, ‘Wisdom’, ‘FS 401’ and tural products becomes especially relevant. Special attention should be paid to impro- ver, due to the low level of adaptability to ving the competitiveness of grain products, in- growing conditions, they are not introduced on cluding increasing its technical and quality the territory of Ukraine [9]. Consumer re- of soft-grain wheat – ‘Biliava’
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