Nowadays, there is a growing interest in better and healthier food, a lot of attention is focussed on colored wheat with high anthocyanin content. The positive effect of anthocyanins is their antioxidant effects which has been demonstrated in many studies. On this basis, there is effort to breed new wheat varietes with non-standard coloration of the grain. From a collection of genotypes provided from Agrotest Fyto Kroměříž Ltd. Sixteen genotypes of wheat (Triticum aestivum L.) with purple pericarp and two genotypes with red grains used as standard controls were analyzed. PCR-based analyses were performed using specific primers. The Pin protein alleles (Pina-D1 and Pinb-D1) were detected affecting the kernel hardness. Nearly half of the samples did not form the PCR product for Pinb-D1 locus and the rest of genotypes shower genetic predisposition for hardness grain. Further analyzes were performed on the detection of null alleles of the Waxy genes. Any null alleles were found in selected genotypes. An important part of baking quality is low molecular weight glutenins, labeled with Glu-A3 locus with high allelic variability. Glu-A3d and Glu-A3f alleles were detected in analyzed samples, which may have these genotypes as required for baking purposes.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:430302 |
| Date | January 2017 |
| Creators | Pečinková, Jana |
| Source Sets | Czech ETDs |
| Language | Czech |
| Detected Language | English |
| Type | info:eu-repo/semantics/masterThesis |
| Rights | info:eu-repo/semantics/restrictedAccess |
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