Identification of Triticum aestivum L., Triticum spelta L. and Triticum durum DESF. genotypes on the HMW-GS base

V. Oslovičová, Z. Gálová, M. Chňapek and Ž. Balážová
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V. Oslovičová: Department of Biochemistry and Biotechnology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic
Z. Gálová: Department of Biochemistry and Biotechnology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic
M. Chňapek: Department of Biochemistry and Biotechnology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic
Ž. Balážová: Department of Biochemistry and Biotechnology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic

Plant, Soil and Environment, 2010, vol. 56, issue 2, 82-86

Abstract: The main goal of this work was to identify genotypes of three wheat species Triticum aestivum L., Triticum spelta L., Triticum durum DESF.) on the basis of individual high-molecular-weight glutenin subunits (HMW-GS) and to predict their technological quality. Detection of HMW-GS was carried out by the standard reference method ISTA SDS-PAGE and the Glu-score was calculated according to the catalogue of alleles for HMW-GS. Among the common wheat varieties the highest Glu-score (10) was determined for the cultivars Axis, Istra and Solara. The most frequently occurring HMW-GS in genotypes of Triticum aestivum L. were 0; 7 + 9; 5 + 10. On the other hand, in the spelt wheat the highest frequency of HMW-GS was detected for 2*; 6 + 8; 2 + 12. The Glu-score for Triticum spelta L. genotypes ranged from 6 to 8. Among the Triticum durum DESF. cultivars, up to 71% were characterized by Glu-score 4, which predetermines them for special baking purposes. The most frequent combination of HMW-GS in durum wheat was 0 and 7 + 8. Thus, SDS PAGE of HMW-GS can be used for identification, differentiation and characterization of different species of wheat and for prediction of bread-making quality of wheat.

Keywords: Triticum aestivum L.; HMW-GS; Glu-score; SDS-PAGE (search for similar items in EconPapers)
Date: 2010
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlpse:v:56:y:2010:i:2:id:2435-pse

DOI: 10.17221/2435-PSE

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