A high density sugar beet RFLP map with an average distance of 1.5 cM between markers has been constructed. The map covers 621 cM and includes 413 markers distributed over the nine linkage groups of sugar beet. The map is based on two F2populations representing two different pairs of parents. The two sets of data were integrated into a single map using 90 markers that were common to both data sets. The quality of the map was assessed in several ways. The common markers were used to investigate how often the loci had been mapped in the same order in the two F2populations. For closely situated markers (<1.5 cM) the order specified in the map is uncertain, but for markers separated by more than 2 cM the locus order is highly reliable. The error rate of the overall process was estimated at 0.3% by independently repeating the analysis of 41 markers. The map is comparatively short, with a map length corresponding to approximately 1.4 crossovers per bivalent. Another feature of the map is a high degree of clustering of markers along the linkage groups. With the possible exception of linkage group 2, each linkage group shows one major cluster, which in most cases is situated in the centre of the linkage group. Our interpretation is that sugar beet, in comparison with most other species, has an extreme localization of recombination. Key words : sugar beet, linkage, RFLP, clustering.

Functional properties of added proteins correlated with properties of meat systems. : Effect of concentration and temperature on water-binding properties of model meat systems

Journal of Food ScienceVolume 40, Issue 3 p. 603-610 FUNCTIONAL PROPERTlES OF ADDED PROTEINS CORRELATED WITH PROPERTIES OF MEAT SYSTEMS. Effect of Salt on Water-Binding Properties of Model Meat Systems A. -M. HERMANSSON, A. -M. HERMANSSON Chemical Center, Div. of Food Technology, University of Lund, S-220 07 Lund 7, SwedenSearch for more papers by this authorC. ÅKESSON, C. ÅKESSON Swedish Institute for Food Preservation Research (SIK), Fack, S-400 21 Göteborg 16, SwedenSearch for more papers by this author A. -M. HERMANSSON, A. -M. HERMANSSON Chemical Center, Div. of Food Technology, University of Lund, S-220 07 Lund 7, SwedenSearch for more papers by this authorC. ÅKESSON, C. ÅKESSON Swedish Institute for Food Preservation Research (SIK), Fack, S-400 21 Göteborg 16, SwedenSearch for more papers by this author First published: May 1975 https://doi.org/10.1111/j.1365-2621.1975.tb12537.xCitations: 35 The investigations were made possible by grants from the Swedish Board for Technical Development and this financial support is gratefully acknowledged. Professor K.E. Thomé is heartily thanked for his kind interest in this work and for valuable proposals and comments. The technical assistance of Mrs. M. Fjaervoll is gratefully acknowledged. AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Citing Literature Volume40, Issue3May 1975Pages 603-610 RelatedInformation