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Four amphiploid lines (SHW) based on T. monococcum (Tm) and T. boeoticum (Tb) were crossed to T. durum varieties to generate 13 combinations. Field germination and winter survival of hybrid plants in F2 were assessed. Among all crosses, those with SHW8A-Tb and SHW9A-Tm showed highest field germination but with different degrees of spike fragility. The variation on seed number and weight per main spike was studied in F4–6 from SHW8ATb/ Progres and SHW5A-Tb/Severina crosses after individual selection for these traits. Ten lines with durum phenotype from the former and three genotypes with dicoccum plant shape from the latter cross were developed. SDS-PAGE indicated the presence of HMW-GS 1Ax2*+1Aynull subunits in four lines, among which 1Ax2* was inherited from T. boeoticum acc.110 through SHW8A-Tb. Most of the selected genotypes possessed γ-gliadin45, which was relating to good end-use quality. Powdery mildew testing showed that all progenies resulted from the SHW8A-Tb/Progres were susceptible to 12 races of the pathogen, while three lines derived from the SHW5A-Tb/Severina cross behaved differently: G32 expressed resistance to six, G33 to 2, and G34 to 5 races. The selected genotypes from crosses involving SHW with T. boeoticum exhibited good breeding performance compared to tetraploid wheat parents, and might be of breeding interest to further research.

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Acta Agronomica Hungarica
Authors: L. Sági, M. Rakszegi, T. Spitkó, K. Mészáros, B. Németh-Kisgyörgy, A. Soltész, F. Szira, H. Ambrus, A. Mészáros, G. Galiba, A. Vágújfalvi, B. Barnabás, and L. Marton

Rakszegi, M., Bekes, F., Láng, L., Tamás, L., Shewry, P. R., Bedő, Z. (2005): Technological quality of transgenic wheat expressing an increased amount of a HMW glutenin subunit. J. Cereal Sci. , 42 , 15

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19 9 17 He, Z.H., Liu, L., Xia, X.C., Liu, J.J., Peña, R.J. 2005. Composition of HMW and LMW glutenin subunits and their effects on dough properties

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., Békés, F. 2011. A retrospective analysis of HMW and LMW glutenin alleles of cultivars bred in Martonvásár, Hungary. Cereal Res. Commun. 39 :226–237. Békés F. A retrospective analysis

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properties of flours from field grown transgenic wheat lines expressing the HMW glutenin subunit 1Ax1 and 1Dx5 genes. Mol. Breeding 12 :223–229. Martín A. Functional properties of

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Effect of heat stress on the synthesis of soluble heat shock proteins (HSPs) and the regrowth in seminal roots of three cultivated and three wild wheat genotypes was examined. In regrowth experiments, 2-d-old etiolated seedlings were exposed to 23 (control), 32, 35, 37 and 38 °C for 24 h, and 35 and 37 °C (24 h) followed by 50 °C (1 h). The lengths of the seminal roots generally decreased significantly at the end of 48 and 72 h recovery growth periods at 35, 37 and 38 °C temperature treatments compared with control. Genotypic variability was significant level at all temperature treatments for the seminal root length. Also, genotypic differences for the number of seminal roots were determined among the wheat cultivars and between the wild wheat species and the wheat cultivars at all temperature treatments; but genotypic differences among wild wheat species were only detected at 37®50 °C treatment. Acquired thermotolerance for the seminal root length is over 50% at 37®50 °C treatment. The genotypic variability of soluble heat shock proteins in seminal root tissues were analyzed by two-dimensional electrophoresis (2-DE). Total number of low molecular weight (LMW) HSPs was more than intermediate- (IMW) and high- (HMW) HSPs at high temperature treatments. The most of LMW HSPs which were generally of acidic character ranged between 14.2-30.7 kDa. The genotypes had both common (43 HSP spots between at least two genotypes and 23 HSP spots between 37 and 37®50 °C) and genotype-specific (72 HSP spots) LMW HSPs.

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300 GRÖGER, S., M. OBERFORSTER, M. WERTENKER, H. GRAUSGRUBER, T. LELLEY, 1997: HMW glutenin subunit composition and bread making quality of Australian grown wheats. Cereal Research

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Kohler et al. (1993): Disulphide bonds in wheat gluten: further cystine peptides from high molecular weight (HMW) and low molecular weight (LMW) subunits of glutenin and from gamma-gliadins. Zeitschrift fur Lebensmittel Untersuchung and Forschung, 1993

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Function. Conference Proceedings 2001 Gregova, E., Mihalik, D., Slikova, S., Sramkova, Z. 2007. Allelic variation of HMW

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Kolster, P. & Vereijken, J. M. (1993): Evaluation of HMW glutein subunits to improve bread-making quality of wheat. Cereal Foods World , 38 , 76-81. Evaluation of HMW glutein subunits to improve bread-making quality of wheat

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