CHARACTERIZATION OF DURUM WHEAT (TRITICUM DURUM DESF.) QUALITY FROM GLIADIN AND GLUTENIN PROTEIN COMPOSITION

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February 2012, vol. 1, Special issue
pages: 610-615
Article type: Biotechnology of Biotechnology
Abstract: The aim of this study was the electrophoretic characterization of gliadin and glutenin proteins in kernels of Triticum durumDesf. and their evaluation in relation to technological quality. All 108 accessions originating from different geographical areas of world were evaluated for high molecular weight glutenin subunit (HMW-GS) and low molecular weight glutenin subunit (LMW-GS) composition using SDS-PAGE and A-PAGE. The data indicated the prevalence of the null allele (91%), allele 1 (8%) and allele 2* (1%) at the Glu-A1 and five alleles, namely 7+8 (35%), 6+8 (33%), 13+16 (10%), 20 (18%) and 17+18 (4%) represented at the Glu-1B. Protein subunit Glu-1A was correlated positively with improved dough strength as compared to subunit null. On the chromosome Glu-B1 subunit 6+8 was associated with slightly stronger gluten type than 7+8 and 13+16, whereas subunit 20 was associated with weak gluten properties. On the basis of electrophoretic separation of gliadin fraction it was found that 86 genotypes contained γ-45, 3 genotype γ-42 and 19 genotypes another one. Cultivars having the low molecular weight (LMW) glutenin allele LMW-2 (or gliadin band γ-45) generally gave stronger gluten than lines with allele LMW-1(or gliadin band γ-42).
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