Kilic, H., Sanal, T., Erdemci, I., Karaca, K. (2017). Screening Bread Wheat Genotypes for High Molecular Weight Glutenin Subunits and Some Quality Parameters. Journal of Agricultural Science and Technology, 19(6), 1393-1404.
H. Kilic; T. Sanal; I. Erdemci; K. Karaca. "Screening Bread Wheat Genotypes for High Molecular Weight Glutenin Subunits and Some Quality Parameters". Journal of Agricultural Science and Technology, 19, 6, 2017, 1393-1404.
Kilic, H., Sanal, T., Erdemci, I., Karaca, K. (2017). 'Screening Bread Wheat Genotypes for High Molecular Weight Glutenin Subunits and Some Quality Parameters', Journal of Agricultural Science and Technology, 19(6), pp. 1393-1404.
Kilic, H., Sanal, T., Erdemci, I., Karaca, K. Screening Bread Wheat Genotypes for High Molecular Weight Glutenin Subunits and Some Quality Parameters. Journal of Agricultural Science and Technology, 2017; 19(6): 1393-1404.
Screening Bread Wheat Genotypes for High Molecular Weight Glutenin Subunits and Some Quality Parameters
1Department of Field Crops, Faculty of Agriculture, Bingöl University, 12000 Bingöl, Turkey.
2Department of Quality Assessment and Food, Field Crops Central Research Institute, Ankara, Turkey.
3GAP Internatıonal Agricultural Research and Training Center, Diyarbakır, Turkey.
Receive Date: 26 January 2016,
Revise Date: 29 June 2017,
Accept Date: 30 January 2017
Abstract
High Molecular Weight Glutenin Subunits (HMW-GS) compositions of 122 genotypes from bread wheat crossing block were investigated in terms of some quality traits such as grain Protein Content (PC), Sodium Dodecyl Sulphate (SDS), the Particle Size Index (PSI), and Thousand Kernel Weight (TKW), by using SDS-PAGE. In total, 12 different HMW-GS combinations were determined. Considerable diversity in terms of three Glu-A1, Glu-B1 and Glu-D1 loci were identified. In Glu-A1 locus, 1/2*, 1 and 2* alleles were found with the frequency of 2.5, 12.3 and 85.5%, respectively. Whereas, in Glu-B1, out of 7 reported alleles, 7+8 (20.5%) and 17+18 (17.2%) were detected. Existence of 2 alleles at the locus Glu-D1 was revealed; in fact, 54.1% of them demonstrated the subunits 5+10 correlated with good bread making properties. The Glu-1 score of genotypes ranged from 6 to 10. Among the genotypes, only 23 (18.9%) had 10 Glu-1 quality score value. In the evaluation using the Genotype-Traits (GT) Biplotgraph, PC and PSI were involved in section I while SDS sedimentation value and Glu-1 score were involved in section II. On the other hand, section III included the only TKWwhich was negatively associated with other traits. The desired genotypes can be used for the crossing programs to improve technological quality of bread wheat.
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