Effect of HMW and LMW glutenin alleles on quality traits of bread wheat

Aktaş H., ŞENER O.

Genetika, cilt.52, sa.1, ss.257-271, 2020 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 52 Sayı: 1
  • Basım Tarihi: 2020
  • Doi Numarası: 10.2298/gensr2001257a
  • Dergi Adı: Genetika
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, CAB Abstracts, Veterinary Science Database, Directory of Open Access Journals
  • Sayfa Sayıları: ss.257-271
  • Anahtar Kelimeler: Dough, Glutenin, HMW, LMW, Quality, Rheology
  • Hatay Mustafa Kemal Üniversitesi Adresli: Evet

Özet

This study was performed to investigate impact of HMW and LMW glutenin alleles on quality traits of bread wheat cultivars. Fifteen bread wheat varieties were used for field trails during 2012-13 and 2013-14 under irrigated conditions of Diyarbakir and Mardin locations, Turkey. We investigated the quality of varieties that have same HMW-GS (High molecular weight subunits) and different LMW-GS (Low molecular weight subunits) or vice versa. Results indicated that GluA3-c > d > e, GluB3-g > b' = i, and GluD3-b ≥ c > a for LMW-GS, and GluB1-7+8 > GluB1-17+18; GluD1-5+10 > GluD1-2+12 for HMW-GS have higher extensograph dough energy, extensibility, resistance, also higher farinograph stability time, gluten index and grain hardness values. The overall evaluation of the results obtained from this study demonstrated that GluA1-1 or 2, GluB1-7+8 and GluD1-5+10 for HMW glutenin alleles and GluA3-d, GluB3-g and b, GluD3-c for LMW glutenin alleles are associated with a strong gluten structure and accordingly selection of lines harboring these alleles can contribute to the development of genotypes with high quality in wheat breeding programs.