Electrophoretic variability of storage proteins in different triticale (X Triticosecale Wittmack) cultivars
Danuta Rzepka-Plevneš
dziekanat.wksir@zut.edu.plZakład Hodowli Roślin Ogrodniczych, Akademia Rolnicza, Szczecin (Poland)
Miłosz Smolik
Zakład Hodowli Roślin Ogrodniczych, Akademia Rolnicza, Szczecin (Poland)
Marcelina Krupa
Katedra Inżynierii Spożywczej i Tworzyw Sztucznych, Politechnika Koszalińska (Poland)
Abstract
The object of the studies constituted 12 cultivars of winter triticale, 3 cultivars of spring triticale and two cultivars of parental species: rye Dańkowskie Złote and wheat Begra. The seeds were obtained from the breeders: Plant Breeding „Danko” and Plant Breeding and Acclimatization Experimental Station in Małyszyn. Genotype differences were determined on the basis of SDS-PAGE electrophoresis of storage proteins. The results of experiments showed that among the tested triticale cultivars there were differences in: the number and weight of polypeptides and polypeptide patterns in particular fractions and the origin of both parental species. The number of polypeptides on triticale electrophoregrams was more similar to rye than to wheat. Rye bands were observed in three protein fractions (HMW, γ75 and γ40) in all or almost all cultivars of triticale depending on the fraction. The polypeptide originating from wheat was visible in two of triticale cultivars: winter Mundo and spring Wanad. Similarity between the examined genotypes was 57.1–94.3%. Gabo and Wanad were found to be the most similar genetically. Gabo differed from Wanad by the lack of the bands of 74.7 and 31.7 kDa in γ75 and γ40 fractions and by the lack of an additional band of 14.2 kDa, typical for the Begra wheat.
Keywords:
electrophoresis, protein, rye, triticale, variability, wheatReferences
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Authors
Danuta Rzepka-Plevnešdziekanat.wksir@zut.edu.pl
Zakład Hodowli Roślin Ogrodniczych, Akademia Rolnicza, Szczecin Poland
Authors
Miłosz SmolikZakład Hodowli Roślin Ogrodniczych, Akademia Rolnicza, Szczecin Poland
Authors
Marcelina KrupaKatedra Inżynierii Spożywczej i Tworzyw Sztucznych, Politechnika Koszalińska Poland
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