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HMW-glutenin amino acid sequence in khazar 1 and Golestan cultivars and F1 progenies

Document Type : Research Paper

Authors

1 Department of Agronomy and Plant Breeding, Faculty of Agriculture, University of Zanjan, Iran

2 Research Institute of Modern Biological Techniques, University of Zanjan, Iran

Abstract

Flour and dough properties are influenced by gluten protein and starch content during bread baking process. Gluten, the most important protein of Wheat endosperm, is composed of glutenin and gliadin. Identification of the cultivars genetic structure is one of the plant breeding requirements. So HMW-GS gene was sequenced for two varieties namely Khazar 1, Golestan and F1 progenies. Amino acid sequence of parental varieties and F1 progenies started with EGEAS sequence (these five amino acid well known as start amino acid sequences for HMW-GS). Results show that the number of amino acids in N-terminal and C-terminal of HMW-GS were equal in parents and F1 progenies (with 104 and 42 amino acids respectively). Results also showed that the cysteine amino acid numbers in C-terminal for all three cases were the same, whereas the number of cysteines was different in N-terminal of HMW-GS. Phylogenetic tree was constructed based on amino acid sequence data of HMW-GS between parents and F1 progenies as well as the number of HMW-GS amino acid sequences in NCBI database. Considering differences observed for Amino acid sequence of parental varieties and F1, it can be concluded that the more variation in later generations could potentially be used in bread wheat breeding programs to improve bread- baking quality.

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References
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Crop Biotechnology
Volume 8, Issue 21
June 2018
Pages 37-45
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