Scientists at the Institute of Cytology and Genetics of the Siberian Branch of the Russian Academy of Sciences have been looking for genes that affect protein and gluten content in wheat for several years. They managed to isolate about ten genes responsible for this economic trait.
– The term “gene pyramid” means the combination in one genotype of several genes associated with a certain trait, – explains Tatiana Pshenichnikova, Head of the Grain Quality Genetics Sector of the Institute of Cytology and Genetics, Siberian Branch of the Russian Academy of Science. – During the selection process genes for resistance to various diseases were simultaneously introduced into the plant.
The Novosibirsk scientists are the first to try to apply this approach to solve another problem: increasing the level of gluten and protein in the grain. The researchers are also studying how the combination of different genes that increase the level of gluten in the grain affects wheat yield.
The work of the geneticists will make it possible to create new varieties of soft wheat with great potential in the domestic and export markets. Novosibirsk agrarians are interested in this.
