Open AccessEffect of HMW and LMW glutenin alleles on quality traits of bread wheat
Author(s) -
Hüsnü Aktaş,
Okan Şener
Publication year - 2020
Publication title -
genetika
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.24
H-Index - 15
eISSN - 1820-6069
pISSN - 0534-0012
DOI - 10.2298/gensr2001257a
Subject(s) - glutenin , farinograph , gluten , bread making , cultivar , food science , allele , biology , agronomy , genetics , gene , protein subunit
This study was performed to investigate impact of HMW and LMW glutenin alleles on quality traits of bread wheat cultivars. Fifteen bread wheat varieties were used for field trails during 2012-13 and 2013-14 under irrigated conditions of Diyarbak?r and Mardin locations, Turkey. We investigated the quality of varieties that have same HMW-GS (High molecular weight subunits) and different LMW-GS (Low molecular weight subunits) or vice versa. Results indicated that GluA3-c > d > e, GluB3-g > b? = i, and GluD3-b ? c > a for LMW-GS, and GluB1-7+8 > GluB1-17+18; GluD1-5+10 > GluD1-2+12 for HMW-GS have higher extensograph dough energy, extensibility, resistance, also higher farinograph stability time, gluten index and grain hardness values. The overall evaluation of the results obtained from this study demonstrated that GluA1-1 or 2