Glutenin Composition of Winter Wheat Varieties Bred in Dobrudzha Agricultural Institute
2009
Atanasova, D. (Dobroudja Agricultural Institute, General Toshevo (Bulgaria)) | Tsenov, N. (Dobroudja Agricultural Institute, General Toshevo (Bulgaria)) | Todorov, I. (Dobroudja Agricultural Institute, General Toshevo (Bulgaria)) | Ivanova, I. (Dobroudja Agricultural Institute, General Toshevo (Bulgaria))
A total of 70 bread wheat varieties bred in Dobrudzha Agricultural Institute DAI, Bulgaria were characterized for the composition of high-molecular-weight and low-molecular-weight glutenin subunits HMW-GS and LMW-GS, respectively using SDS-PAGE. Twenty-five different HMW-GS patterns were observed. The most frequent combination was 2*, 7+9, 5+10 23.76% and N, 7+9, 5+10 14.85%. Twenty-eight different LMW-GS patterns were established as Glu-A3c, Glu-B3b, Glu-D3c and Glu-A3e, Glu-B3b, Glu-D3c being the most frequent. The average Glu-score of the investigated wheat varieties was comparatively high 8.0. One of the reasons for the high score was the gradually removing of subunit 2+12 at locus Glu-D1, which effect on bread making quality was negative. The potential of locus Glu-D1 was still unused for improving end-use quality of wheat and for broadening the genetic diversity of germplasm. The established database describing the HMW and LMW-GS of DAI bread wheat varieties may be useful for breeders who want to use Bulgarian germplasm in their breeding programs.
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