Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

A Cross between Bread Wheat and a 2D(2R) Disomic Substitution Triticale Line Leads to the Formation of a Novel Disomic Addition Line and Provides Information of the Role of Rye Secalins on Breadmaking Characteristics

Version 1 : Received: 12 October 2020 / Approved: 13 October 2020 / Online: 13 October 2020 (14:22:54 CEST)

How to cite: Sestili, F.; Margiotta, B.; Vaccino, P.; Moscaritolo, S.; Giorgi, D.; Lucretti, S.; Palombieri, S.; Masci, S.; Lafiandra, D. A Cross between Bread Wheat and a 2D(2R) Disomic Substitution Triticale Line Leads to the Formation of a Novel Disomic Addition Line and Provides Information of the Role of Rye Secalins on Breadmaking Characteristics. Preprints 2020, 2020100284 (doi: 10.20944/preprints202010.0284.v1). Sestili, F.; Margiotta, B.; Vaccino, P.; Moscaritolo, S.; Giorgi, D.; Lucretti, S.; Palombieri, S.; Masci, S.; Lafiandra, D. A Cross between Bread Wheat and a 2D(2R) Disomic Substitution Triticale Line Leads to the Formation of a Novel Disomic Addition Line and Provides Information of the Role of Rye Secalins on Breadmaking Characteristics. Preprints 2020, 2020100284 (doi: 10.20944/preprints202010.0284.v1).

Abstract

A bread wheat line (N11) and a disomic 2D(2R) substitution triticale line have been 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 BC4F5 generation have revealed that the selection carried out had 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.

Subject Areas

rye; secalins; glutenins; chromosome rearrangements; dough quality

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