Biochemical characterisation of Indian durum wheats

Eight varieties of durum wheat-PDW 233, MACS-9, HI-8498, A-9-30-1, Raj 911, Raj 1555 having good quality characteristics and Bijaga yellow, NIDW-15 having poor quality characteristics have been characterized for their gluten components which govern their dough properties. The protein content in these varieties varied from 11.1% to 13.8% and the β-carotene content from 4.1 to 5.85 ppm with maximum in PDW-233 and minimum in A-9-30-1. A 45 kD polypeptide was present only in the good quality durum varieties. PCR amplification of the genomic DNA from the selected varieties using LMW glutenin gene specific primers, however, showed no polymorphism between the good and poor quality varieties under study.