KASP marker primer group for detecting waxy genes of wheat, and application thereof

A technology of waxy genes and marker primers, which is applied in the field of KASP marker primers for the detection of wheat waxy genes, can solve the problems of inconvenient use, inability to distinguish dominant homozygous and heterozygous genotypes, time-consuming and laborious problems, and achieve improved Detection efficiency, avoiding false negative test results, achieving batch and automation effects
CN112662805AActive Publication Date: 2021-04-16CROP RES INST SHANDONG ACAD OF AGRI SCI
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Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
CROP RES INST SHANDONG ACAD OF AGRI SCI
Publication Date
2021-04-16

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Abstract

The invention discloses a KASP marker primer group for detecting waxy genes of wheat, and belongs to the technical field of molecular breeding. Wx-A1 gene, Wx-B1 gene and Wx-D1 gene in wheat can be detected by arranging three KASP marker primer groups, fluorescence detection of the Wx-A1 gene and the Wx-D1 gene molecular markers of the wheat waxy genes is achieved by utilizing a KASP technical system, compared with gel electrophoresis detection, the detection efficiency is improved, batch and automation can be achieved, the advantages of being simple, convenient, capable of saving time and high in throughput are achieved, the codominant detection of the Wx-B1 gene is also realized, the generation of false negative detection results is avoided, and meanwhile, the distinguishing of dominant pure and heterozygous genotypes is realized.
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Description

technical field

[0001] The invention belongs to the technical field of molecular breeding, and in particular relates to a KASP marker primer set for detecting wheat waxy gene and its application. Background technique

[0002] Starch is the main component of wheat endosperm and plays a key role in food and non-food industries. Starch contains 20% to 30% amylose and 70% to 80% amylopectin, of which granule bound starch synthase (Granulebound starch synthase, GBSSⅠ) is responsible for the synthesis of amylose, also known as Wx protein. Flour with low amylose content usually has higher sizing viscosity, expansion potential and better gelatinization performance. When the amylose content of waxy wheat flour is very low, the bread made is porous, sticky and easy to deform. The resulting noodles are brittle, extremely soft, and difficult to maintain the noodle shape. Wheat is known to contain 3 waxy genes, which are located on chromosome 7A (Wx-A1), 4A (Wx-B1) and 7D (Wx-D1), resp...

Claims

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