Biotech Studies 2001, Vol 10, Num, 1-2     (Pages: 067-074)

HIGH MOLECULAR WEIGHT GLUTENIN SUBUNITS IN WINTER BREAD WHEAT AND THEIR ASSOCIATIONS WITH SOME QUALITY PARAMETERS: RAINFED CONDITIONS

Mesut KESER 1 ,Javier R. PENA 2

1 Tarımsal Araştırmalar Genel Müdürlüğü, P.K. 78, Ankara
2 Uluslararası Mısır ve Buğday Araştırma Merkezi (C1MMYT), Meksika
Viewed : 333 - Downloaded : 233 Grain protein content, whole meal sedimentation and High Molecular Weight Glutenin (HMWG) subunits of 218 genotypes in winter bread wheat crossing block were determined, and also the relationships among characters were studied.

Grain protein content ranged 10.7-17.0 % and sedimentation values were 9.0-24.5 ml. As protein content increased, sedimentation increased, but association was not significant. There were 17 HMWG subunits in the material. The most frequent subunits were 2* , 7+9, 7+8, 5+10 and 2+12 . The 13+19, 2+11 and 2+12.5 subunits were found in the material, which were not cited in literature.

Without taking into consideration of other alleles' composition, sedimentation value of 2* in GlııA1, 7+9 in GluB1 and 2+12 in GluD1 were highest (single allele effect). In double combinations of alleles; vvhile the mean sedimentation value of genotypes carrying AlbDld was the highest, AlcBlb was the lowest. In triple combinations; the mean sedimentation value of genotypes carrying aca≅bcd≅bbd were the highest, cbd was the lowest.

Although sedimentation value tended to increase as quality score increased, there was no signifıcant relationship between two. There was also no signifıcant relationship between quality score and protein content.

It was demonstrated that HMGW subunits can be used for cultivar identification in some bread wheat cııltivars grown in Turkey Keywords : Quality, High Molecular Weight Glutenin (HMWG) subunits, Protein, SDS Sedimentation, Electrophoresis