Low molecular weight glutenins as biochemical markes in wheat breeding
Jerzy Zientarski
j.zientarski@ihar.edu.plZakład 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 valueReferences
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Authors
Jerzy Zientarskij.zientarski@ihar.edu.pl
Zakład Oceny Jakości i Metod Hodowli Zbóż, IHAR, Kraków Poland
Authors
Jacek WagaZakład Oceny Jakości i Metod Hodowli Zbóż, IHAR, Kraków Poland
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