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Identifikace alel pro zásobní proteiny obilky tritikale pomocí DNA markerů
 Svojsíková, Nikola
Triticale belongs to the amphiploid cereals and was derived by crossing wheat and rye. Its baking quality is substantially worse than in wheat. The baking quality is determined by a composition and a content of the storage proteins. Both high and low molecular glutenin subunits have a major effect on the final quality of dough. The secalins of rye belong amongst the storage proteins of triticale, which negatively influence the baking quality. These are the reasons why lineages having translocated chromosome 1R and containing subunit Glu-D1d, which positively influences the baking quality, were created. The thesis is focused on identification of the allelic composition of loci of high molecular glutenin subunits (HMW-GS), low molecular glutenin subunits (LMW-GS), loci Pina a Pinb and null alleles of Waxy genes. 23 selected genotypes of triticale were analysed by using DNA markers based on polymerase chain reaction (PCR). Allelic composition of loci HMW-GS (Glu-A1, Glu-B1, Glu-D1), LMW-GS (Glu-A3) and Pina-D1, Pinb-D1 was described and null alleles were detected in the loci Wx-A1 and Wx-B1.
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