Genetic diversity of bread wheat genotypes based on High Molecular Weight Glutenin Subunit profiling and its relation to bread making quality
2015
Sarkar, Sutapa | Singh, Anju M. | Ahlawat, Arvind K. | Chakraborti, Mridul | Singh, Santosh K.
Gluten is the most abundant storage protein of wheat representing about 80 % of the total grain proteins and is composed of gliadins and glutenins. Glutenins are composed of high molecular weight (HMW) and low molecular weight (LMW) glutenin subunits which can be detected by SDS-PAGE. HMWGS are coded by three different loci namely Glu-A1, Glu-B1 and Glu-D1. Allelic diversity of protein subunits at these three loci was used to study the genetic relatedness of 35 bread wheat genotypes and their effect on bread making quality. Clustering of the genotypes revealed institutional, zonal and temporal prevalence of particular subunit combinations in the varieties. A novel HMW glutenin subunit designated as ‘17*’ reported earlier was confirmed in the land race Pissi-local. Allelic variation at the Glu-D1 locus was found to be an important determinant of bread making quality and allele of Glu-D1 encoding the subunits ‘5 + 10’ was superior to its allelic counterpart, encoding ‘2 + 12’. One new subunit ‘12₂’ (coded by Glu-D1-2) earlier reported in Indian cultivar C 306 was found to be present in three more varieties with similar parentage. Effect of this subunit relative to the ‘2 + 12’ subunit on bread making quality is reported in this study. The effect of allelic variation at Glu-A1 and Glu-B1 loci on the loaf volume was dependent on the alleles present at the Glu-D1 locus. Epistatic effect among the three ‘Glu-1’ loci was detected with respect to bread loaf volume.
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
Библиографическая информация
Эту запись предоставил National Agricultural Library