Molecular Breeding of Selçuklu-97 Durum Wheat Cultivar for Some Genes Affecting Pasta Quality

Abstract

The most efficient way of producing and supplying proper raw material desired by the pasta industry is the development of high quality durum wheat varieties. Therefore, quality of Turkish durum wheat varieties should be improved using modern breeding methods without adversely affecting their yields.In this study, important genes (y-gliadin 45 and LMW-2 glutenin) affecting the quality of pasta products were transferred to a Turkish durum wheat variety, Selçuklu-97, in a backcross breeding method in combination with marker assisted selection (MAS). A Canadian durum wheat cultivar with high quality, Kyle, was used as the donor parent. Each of F1 and backcross (BC) plants was backcrossed four times to the recurrent parent and in all of the generations, backcrossed plants carrying the targeted QTLs were selected by the MAS. The MAS method was employed in combination with embryo culture and rapid plant growth in a controlled greenhouse conditions. In identifying and transferring processes of the gene regions, molecular DNA markers (SSR, STS and GAG) were employed with A-PAGE and SDS-PAGE methods. A-PAGE was used for selection of y-gliadin 45, SDS-PAGE for selection of LMW-2 glutenins, and four SSR primers (Xgwm550, Xgwm608, Stm553actc, Stm542acag), one STS primer and one PCR primer linked to Gli-B1 and Glu-B3 loci for selection of y-gliadin 45 and LMW-2 glutenins either all together or alternatively. As a result, the study was completed in three years instead of six years required in a classical backcross breeding study, meaning about 50 % time saving, and obtained a high quality candidate variety

Keywords

• Durum Wheat, Triticum Durum, y-gliadin 45, LMW-2 glutenin, Backcross Breeding, SSR, A-PAGE, SDS-PAGE