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Seed Storage Proteins of Triticum turgidum ssp. dicoccoides and Their Effect on the Technological Quality in Durum Wheat
Author(s) -
Ciaffi M.,
Benedettelli S.,
Giorgi B.,
Porceddu E.,
Lafiandra D.
Publication year - 1991
Publication title -
plant breeding
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.583
H-Index - 71
eISSN - 1439-0523
pISSN - 0179-9541
DOI - 10.1111/j.1439-0523.1991.tb00554.x
Subject(s) - glutenin , biology , triticum turgidum , locus (genetics) , storage protein , gluten , allele , genetics , gliadin , cultivar , botany , food science , gene , protein subunit
F 4 progenies of a cross between durum wheat cultivar ‘Creso’ and an accession of Triticum turgidum ssp. dicoccoides with high protein content were analysed by two different electrophoretic procedures (A‐PAGE and SDS‐PAGE). Variation of storage proteins at the Glu‐A1 , Glu‐B1 , Glu‐B3 and Gli‐B1 loci was studied. Electrophoretic analyses have shown that parents contain different alleles at each of the four loci considered and that protein components of T. dicoccoides are uncommon among cultivated wheats. Recombination between the Glu‐B3 and Gli‐B1 loci was observed. To determine the effects of the allelic variants on gluten properties, F 5 grains from every F 4 line were analysed for protein content and SDS‐sedimentation value. Gluten quality was strongly associated with the allelic type of proteins coded by the Glu‐B3 locus and, to a lesser extent, to those coded by Glu‐A1 . Mean sedimentation value of progenies possessing the ‘Creso’ Glu‐B3 allele was significantly greater than that showing the T. dicoccoides allele. High molecular weight glutenin sub‐units coded by the T. dicoccoides Glu‐A1 locus were also associated with larger sedimentation values than null form of ‘Creso’. Results of SDS‐test, obtained for recombinants between Glu‐B3 and Gli‐B1 , confirmd that specific omega‐ and gamma‐gliadins are only genetic markers of quality, whereas variation for LMW glutenin subunits coded at Glu‐B3 is responsible for differences in gluten properties.