Novel genes on chromosome 3A influencing breadmaking quality in wheat, including a new gene for loaf volume, Lvl 1
- 作者：Law ; C.N. ; Bhandari ; D.G. ; Salmon ; S.E. ; Greenwell ; P.W. ; Foot ; I.M. ; Cauvain ; S.P. ; Sayers ; E.J. ; et. al.
- 关键词：Wheat ; Breadmaking ; Chromosome 3A ; Gene Lvl 1)
- 刊名：Journal of Cereal Science
- 出版年：2005
- 期刊代码：117_07335210
- 类别：abs
- 出版时间：May, 2005
- 卷：41
- 期：3
- 页码：317-326
- 文件大小：194 K
摘要
It is proposed that a single gene, Lvl 1, can explain variation in Chorleywood Bread Process loaf volume, crumb colour and score in bread wheat (Triticum aestivum L.). The gene is located on the long arm of chromosome 3A about 30–40 cM from the centromere. It is possible that the Lvl 1 gene also determines gel-protein weight, although this could be the effect of a closely associated gene. A quantitative trait locus, which is likely to be a single gene controlling Hagberg Falling Number, was also located close to the centromere. Finally, the location of a gene (or genes) affecting gel-protein G′ (elastic modulus) could not be established but it may be located distally on the long arm, but proximal to the marker Xgwm 480.