Molecular marker and application of common wheat low-molecular-weight glutelin Glu-B3h gene

A wheat and gene technology, applied in the biological field, can solve problems such as large number and small molecular weight

Active Publication Date: 2016-05-11
CAPITAL NORMAL UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] Due to the small copy number of HMW-GS gene, it is easy to distinguish, its allelic variation and its relationship with wheat quality have been studied in depth, and functional markers for its important subunits have also been developed and applied. Compared with LMW-GS, there are more abundant allelic variations, and the mobility has a higher similarity, and the number is larger, the molecular weight is small, and it overlaps with a large number of prolamins on the electrophoretic pattern, so it is very important for LMW-GS and There are relatively few studies on the relationship between its coding genes and quality parameters

Method used

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  • Molecular marker and application of common wheat low-molecular-weight glutelin Glu-B3h gene
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  • Molecular marker and application of common wheat low-molecular-weight glutelin Glu-B3h gene

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Embodiment 1

[0045] Embodiment 1, the method for identifying whether Glu-B3h gene is contained in the wheat variety

[0046] 1. DNA extraction

[0047] Genomic DNA of common wheat leaves was extracted by CTAB method and ddH 2 O dissolves the extracted genomic DNA, and conducts quality inspection through 1% agarose gel electrophoresis. It is required that the extracted genomic DNA has no obvious impurities, clear bands, and no degradation.

[0048] 2. PCR amplification

[0049] Using the genomic DNA obtained in the above step 1 as a template, the molecular markers Glu-B3hF and Glu-B3hR in Table 1 were used for PCR amplification to obtain PCR amplification products.

[0050] Table 1. Molecular markers used to identify allelic variation of wheat Glu-B3h gene

[0051]

[0052] The PCR system is: about 100 ng of template DNA, 0.5 μL of TaqPlus enzyme (Tiangen Biochemical Technology Co., Ltd., ET105), 25 μL of GCbuffer II (Takara, DRR20GCI), 3 μL of dNTP (Takara, D4030RA), upstream and dow...

Embodiment 2

[0061] Embodiment 2, the application of molecular marker

[0062] 1. Application of molecular markers in identifying whether the wheat to be tested contains Glu-B3h gene

[0063] 1. Detect 28 materials with different low molecular weight glutenin (LMW-GS) compositions (material number 1-1~1 in table 2) with the method for identifying whether Glu-B3h gene is contained in the wheat variety to be tested in embodiment 1 -28) contains the Glu-B3h gene to verify whether the molecular markers in Example 1 are correct.

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Abstract

The invention discloses a molecular marker and application of a common wheat low-molecular-weight glutelin Glu-B3h gene. The molecular marker is composed of single-chain DNA molecules as shown in sequence 1 and single-chain DNA molecules as shown in sequence 2. Experiments prove that by means of the molecular marker, wheat species with the Glu-B3h gene can be fast screened out, correspondingly, the flour quality will be improved, and therefore the breeding pace of new wheat species containing high-quality genes is accelerated.

Description

technical field [0001] The invention belongs to the field of biotechnology, and in particular relates to a molecular marker and application of a common wheat low-molecular-weight glutenin Glu-B3h gene. Background technique [0002] As one of the three major grains in the world, wheat is the staple food for about 35% of the world's population. Wheat has high nutritional value. The grains are rich in protein, fat and sugar, as well as inorganic salts and minerals such as calcium and iron, as well as thiamine, riboflavin, niacin and vitamin A. Wheat protein is an important plant protein source for humans, accounting for about 38.4% of grain protein. Because the unique protein and gluten components of wheat itself endow it with good processing characteristics, wheat flour can be used to make special foods such as bread, noodles, biscuits, steamed buns, cakes, steamed buns, and sesame cakes. The processing characteristics of wheat flour mainly depend on the types and characteri...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12Q1/68
CPCC12Q1/6895C12Q2600/156
Inventor 晏月明王亚萍甄守民李小辉
Owner CAPITAL NORMAL UNIVERSITY
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