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밀 유전자원의 단백질 특성 분석 및 글루텐 단백질 조성 평가
이명희(Myoung Hui Lee),최창현(Changhyun Choi),김경훈(Kyeong-Hoon Kim),손재한(Jae-Han Son),박진희(Jinhee Park),이고은(Go Eun Lee),최준용(Jun Yong Choi),강천식(Chon-Sik Kang),손지영(Jiyoung Shon),고종민(Jong-Min Ko),김경민(Kyeong-Min K 한국육종학회 2022 한국육종학회지 Vol.54 No.4
Gluten proteins in wheat grains are generally considered one of the most important factors in determining dough properties and bread quality. In this study, wheat protein quality characteristics were investigated in 607 varieties collected from seven countries grown in a South Korean wheat breeding field for two years. The average protein content was 12.2±1.86%, and the sodium dodecyl sulfate-sediment volume (SDSS) was 46.9±8.39 mL. HI-LINE had the highest protein content (18.3±0.35%) and SDSS (76.7±1.98 mL), while both NE 84557 and Iksan 374 showed small deviations in protein content and SDSS. Protein content and SDSS values were higher in Ax2*+By8 and By9+Dy10 combinations at Glu-A, Glu-B1, and Glu-D1 loci of high molecular weight gluten subunit (HMW-GS) than in other combinations. However, no difference in Glu-A3 and Glu-B3 loci in LMW-GS was observed. Furthermore, in HMW-GS, the composition of Glu-D1 Dy10 and Dy12 had a greater effect on protein quality than Glu-B1 By8 and By9 when the allele of Glu-A1 had Ax2*. Significant differences were found between Dy10 and Dy12 genes of the HMW-GS Glu-D1 and between protein content and SDSS, but not among others. These results suggest that Glu-D1 is extremely important for improving protein quality in HMW-GSs. As a result of this study, HMW-GS allele selection using functional markers, protein content, and SDSS investigation are expected to enable the development of varieties with high protein quality that are stable amid various environmental changes.
백립계 대립 붉은곰팡이병 중도저항성 제빵용 밀(Triticum aestivum L.) ‘백강’
김경민(Kyeong-Min Kim),김경훈(Kyeong-Hoon Kim),최창현(Chang-Hyun Choi),정한용(Han Young Jeong),박진희(Jinhee Park),양선목(Sun-Mok Yang),손지영(Jiyoung Shon),박태일(Tae-Il Park),강천식(Chon-Sik Kang) 한국육종학회 2021 한국육종학회지 Vol.53 No.2
A new winter wheat (Triticum aestivum L.) cultivar ‘Baekkang’ was developed by the National Institute of Crop Science (NICS)and Rular Development Administration (RDA) in 2015. Its heading date was April 23, and its maturity date was June 3, similar to that of‘Keumkang’. ‘Baekkang’ had a shorter culm length (75 cm), longer spike length (8.0 cm), more spikes per m2(703), and more 1,000-grainweight (47.5 g) than those of ‘Keumkang’, which were 76 cm, 7.6 cm, 631, 46.4 g, respectively. ‘Baekkang’ was not a winter hardy cropand is susceptible to powdery mildew. However, it has moderate resistance to fusarium head blight. The average grain yield in the advancedyield trial was 5.5 MT/ha, 20% more than ‘Keumkang’. In the regional yield trial, this average yield was 5.1 MT/ha upland and 5.2 MT/hain the paddy field, which were 10% and 18% more than that of ‘Keumkang’, respectively. Baekkang’s flour yield (71.2%) and flour lightness(92.40) showed similarities to those of ‘Jokyung’. ‘Baekkang’ also showed a higher protein content (12.4%), gluten content (10.1%), andSDS-sedimentation volume (60.0 ml). These results showed that the ‘Baekkang’ flour’s dough strength was greater than that of ‘Jokyung’. Baekkang’shigh molecular weight gluten subunits composition was Glu-D1 (5+10), granule-bound starch synthase composition was Wx-A1 (a), Wx-B1(a), and Wx-D1 (a), and puroindoline composition was Pina-D1(a) and Pinb-D1(b) (Registration No. 6966).