Journal of Plant Biochemistry and Biotechnology
  • Year: 2006
  • Volume: 15
  • Issue: 1

Identification of gluten protein subunits and their pcr amplified products related to sedimentation volume in durum wheat

  • Author:
  • R M Patil, M D Oak, S A Tamhankar, V S Rao
  • Total Page Count: 4
  • Page Number: 47 to 50

Genetics Group, Plant Sciences Division, Agharkar Research Institute, Agarkar Road, Pune 411 004, India

*Corresponding author. E-mail: arimacs@pn2.vsnl.net.in

Abbreviations: RILs-Recombinant Inbred Lines; PCR-Polymerase Chain Reaction; SDSS-Sodium Dodecyl Sulfate-Sedimentation; GPC-Grain Protein Content; HMW-GS-High Molecular Weight Glutenin Subunit; LMW-GS-Low Molecular Weight Glutenin Subunit; PZ-Peninsular Zone; CZ-Central Zone; NZ-North Zone;SDS-PAGE-Sodium Dodecyl Sulfate-Polyacrylamide Gel Electerophoresis.

Abstract

Protein content and gluten strength are the major parameters, which decide the firmness, stickiness and cooking loss of pasta. In the present study, a population of 140 F2:7 recombinant inbred lines derived from a durum wheat cross was analyzed for the association of protein and PCR based markers with gluten strength as estimated by sodium dodecyl sulfate-sedimentation (SDSS) volume. The regression analysis showed strong association of Glu-B3a, Glu-B2a and one ω-gliadin band coded by Gli-B3 locus with the SDSS volume. The association between gluten strength and Glu-B2/Gli-B3 loci is new observation. Glu-B1b was also found to be associated with gluten strength, while no association of Glu-A3 locus was observed. All these markers collectively explained 51.9% to 59.1% variation in SDSS volume at three diverse environments.

Keywords

durum wheat, sedimentation volume, quality, protein content