Relationship between electrophoretic pattern of storage proteins and gluten strength in durum wheat landraces from Turkey

Abstract

A collection of 180 Triticum durum lines from Turkey and 22 Italian cultivars were investigated by eiectrophoretic techniques and evaluated for grain parameters such as protein content and sodium dodecyl sulphate (SDS)-sedimentation test. A total of 14 different patterns were observed for high-molecular-weight (HMW) glutenin subunits resulting from the combination of three alleles from the A genome and seven from the B genome. Three new allelic variants, one at Glu-A 1 and two at Glu-Bl, were found. Five different alleles were detected at the Gli-B\ locus. Genotypes with the same allelic variant at Gli-Bl showed inconsistency of composition in B group of low-molecular-weight (LMW) glutenin subunits. A total of 11 different B-subunit patterns were identified in the material analysed. A substantial proportion (78%) of the variation in gluten properties could be explained in terms of protein composition, with the LMW glutenin subunits making the largest contribution (54%). Results indicate that, in addition to Glu-B3 encoded proteins, variation at other loci coding for some intermediate and fastest B subunits might also influence rheological properties.

Genetic variation for glutenin and gliadins associated with quality in durum wheat (Triticum turgidum L. ssp. turgidum) landraces from Spain

“…At Glu-B1, the most frequent alleles were d (6+8) and e (20x+20y) in agreement with Brites et al (1996), Igrejas et al (1999) and Raciti et al (2003). Other studies have shown negative effects of Glu-B1e on quality Turchetta et al, 1995;Brites and Carrillo, 2001). At Glu-A3, alleles a and e were the most frequent in our collection, while b and h were more widespread in germplasm from other Mediterranean countries (Igrejas et al, 1999;Moragues et al, 2006).…”

“…turgidum in our germplasm (Table 2). Several studies Turchetta et al, 1995;Brites and Carrillo, 2001) have shown the better quality associated with the presence of an encoded subunit at this locus. At Glu-B1, the most frequent alleles were d (6+8) and e (20x+20y) in agreement with Brites et al (1996), Igrejas et al (1999) and Raciti et al (2003).…”

“…In durum wheat, quality differences between cultivars are strongly dependent upon their allelic composition for endosperm storage proteins, gliadins and glutenins (Carrillo et al, 1990(Carrillo et al, , 1991Kaan et al, 1993;Turchetta et al, 1995;Porceddu et al, 1998). Genetic studies have revealed that these proteins (prolamins) are encoded at several, complex and highly polymorphic loci.…”

“…Glutenin subunits are classified as high-molecular-weight (HMW) and low-molecular-weight (LMW) subunits on the basis of their mobility in sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE). The LMW glutenin subunits are subdivided into B, C and D (Jackson et al, 1983), with the B subunits playing a major role in gluten quality (Pogna et al, 1990;Ruiz and Carrillo, 1995;Turchetta et al, 1995). HMW subunits are encoded at the Glu-1 loci on the long arm of the group 1 chromosomes (Payne et al, 1980).…”

Durum wheat (Triticum durum Desf.) Mediterranean landraces as sources of variability for allelic combinations at Glu-1/Glu-3 loci affecting gluten strength and pasta cooking quality

“…This diversity is substantially greater than reported by previous studies conducted in durum wheat (Turchetta et al 1995;Cherdouh et al 2005;Moragues et al 2006c). The considerable variability of glutenin combinations found in LR can potentially enhance their value in breeding to broaden the genetic basis of gluten quality improvement, beyond what can be achieved by using modern germplasm.…”