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The effect of individual rye chromosomes on the amino acid content of wheat grains

Published online by Cambridge University Press:  14 April 2009

Ralph Riley  and
J. A. D. Ewart
Ralph Riley
Affiliation:
Plant Breeding Institute, Cambridge, England
J. A. D. Ewart
Affiliation:
Flour Milling and Baking Research Association, Chorleywood, Rickmansworth, Hertfordshire, England
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At the present time attempts are being made to improve the nutritional value of wheat by increasing the content of certain essential amino acids, particularly lysine, in the proteins of the grain. Rye grain has a considerably higher lysine content than that of wheat. Consequently in the present work studies were made of the amino acid contents of the grains of the wheat variety Holdfast, the rye variety King II, the Triticale derived from these parental varieties and the seven lines in which, in turn, each pair of chromosomes of King II are separately added to Holdfast.

Rye chromosome I increased the lysine content of wheat by 8·7% and associated changes in the proportions of other amino acids suggest that this increase is meaningful. Rye chromosome I is in homoeologous group 5 and other reports have indicated a relationship between changed lysine content and another character determined by chromosomes of this group. Consequently there is a suggestion that group 5 chromosomes may be of particular significance in the determination of lysine content in wheat grains. Confirmation of this would lead to a more rational approach to breeding for higher lysine content.

Type
Research Article
Information
Genetics Research , Volume 15 , Issue 2 , April 1970 , pp. 209 - 219
Copyright
Copyright © Cambridge University Press 1970

References

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