Low molecular weight glutenins as biochemical markes in wheat breeding

Jerzy Zientarski

j.zientarski@ihar.edu.pl
Zakład Oceny Jakości i Metod Hodowli Zbóż, IHAR, Kraków (Poland)

Jacek Waga


Zakład Oceny Jakości i Metod Hodowli Zbóż, IHAR, Kraków (Poland)

Abstract

A method of low molecular weight glutenins (LMW GS) separation based on sequential extraction of wheat kernel proteins with 50% isopropanol was worked out. Nineteen cultivars and strains of winter wheat of known high molecular weight glutenin (HMW GS) composition and variable in flour technological properties were investigated. LMW GS extracted from flour and single kernels of chosen genotypes were resolved in polyacrylamide gel electrophoresis. Eight to ten protein bands differing in molecular weight and specific for individual wheats were observed. Differences in LMW GS composition between high and low quality cultivars in groups containing HMW GS 5+10 and 2+12 were analyzed. A number of protein bands differentiating high and low quality genotypes were identified. A possible relationship between LMW GS polymorphism and quality was discussed.


Keywords:

low molecular weight glutenin subunits (LMW GS), high molecular weight glutenin subunits (HMW GS), PAGE electrophoresis, sedimentation value

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Published
2007-06-29

Cited by

Zientarski, J. and Waga, J. (2007) “Low molecular weight glutenins as biochemical markes in wheat breeding”, Bulletin of Plant Breeding and Acclimatization Institute, (244), pp. 69–77. doi: 10.37317/biul-2007-0046.

Authors

Jerzy Zientarski 
j.zientarski@ihar.edu.pl
Zakład Oceny Jakości i Metod Hodowli Zbóż, IHAR, Kraków Poland

Authors

Jacek Waga 

Zakład Oceny Jakości i Metod Hodowli Zbóż, IHAR, Kraków Poland

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Copyright (c) 2007 Jerzy Zientarski, Jacek Waga

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