Figure 5 | Scientific Reports

Figure 5

From: Low molecular weight glutenin subunit gene Glu-B3h confers superior dough strength and breadmaking quality in wheat (Triticum aestivum L.)

Figure 5

Development and validation of SNP-based molecular marker for Glu-B3h.

(a) PCR amplification from different wheat cultivars: 1. CB037B. 2–35 corresponds to 26–59 in Table S4. (b) PCR amplification from RILs from CB037B × Ningchun 4 (1–9, 18–22) and CS-1Sl(1B) × CB037B (10–17, 23–27). 28. CB037B. (c) PCR amplification from Aroona NILs. 1. Aril20-1, 2. Aril21-2. 3. Aril23-4. 4. Aril24-3. 5. Aril26-1. 6. Aril27-6. 7. Aril29-4. 8. Aril28-4. 9. Aril30-1. M is marker (10 kb, 8 kb, 5 kb, 2 kb, 1.6 kb, 1 kb, 700 bp, 500 bp, 400 bp, 300 bp, 200 bp, 100 bp).

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