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June – July, 2017, vol. 6, no. 6
pages: 1233-1236
Article type: Biotechnology of Biotechnology
DOI: 10.15414/jmbfs.2017.6.6.1233-1236
Abstract: Cereals form an indispensable part of the human diet, and wheat is one of the most important agricultural commodities worldwide. Technological quality of wheat grain is determined mainly by the representation of gluten proteins. The aim of this work was to evaluate the technological quality of winter wheat grain based on genetic markers rested on polymorphism of storage proteins. We analyzed ten varieties of winter wheat (Triticum aestivum L.), in which we determined the content of crude proteins and fractional composition of proteins. Then we analyzed the samples by electrophoretic methods using SDS – PAGE and A – PAGE protocols, which allowed us to separate storage proteins and subsequently to detect the presence of individual HMW-GS as molecular markers of breadmaking quality of wheat. We calculated Glu-score based on the representation of HMW-GS. According to SDS – PAGE, the most common composition of HMW-GS was formed by alleles 0, 7+9, 5+10, which occurred in 30 % of analyzed varieties (Natanael, Silvanus, Genoveva). The highest Glu-score (10) was achieved by the variety Ilias. From fingerprinting of gliadins in A - PAGE we constructed a dendrogram of relatedness of individual analyzed varieties. In dendrogram, most genetically distant varieties according to gliadins polymorphism are the varieties Silvanus from the varieties Bardotka, Sophytra, Faustina and Genoveva; also Natanael from the variety Sophytra. Genetically closest from this point of view is the variety Federer to the variety Panonnicus, as well as Natanael to Silvanus.
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