Association between the HMW-glutenin subunits and gluten strength characteristics in khorassan wheat lines - Short Communications

Sandra Carmona, Leonor Caballero and Juan B. Alvarez
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Sandra Carmona: Department of Genetics, School of Agricultural and Forestry Engineering, University of Cordoba, Spain
Leonor Caballero: Department of Plant Breeding, Sustainable Agriculture Institute, Spanish National Research Council, Cordoba, Spain
Juan B. Alvarez: Department of Genetics, School of Agricultural and Forestry Engineering, University of Cordoba, Spain

Czech Journal of Genetics and Plant Breeding, 2009, vol. 45, issue 4, 169-172

Abstract: Khorassan wheat (Triticum turgidum ssp. turanicum Jakubz em. A. Löve & D. Löve) is an ancient tetraploid wheat that was grown in the Mediterranean region and Near East. Sixteen lines differing in the composition of high-molecular-weight glutenin subunits (HMWGs) were evaluated for SDS-sedimentation volume and quality index (QI). The data suggested that the two subunit combinations detected in the examined materials at the Glu-B1 locus showed differences in both characteristics (relatively higher levels at the presence of the subunit combination 7+15 compared to 6+8). Weak gluten is in general characteristic of this wheat species. It could be used in a better way for other baking applications than for the pasta industry.

Keywords: bread-making quality; electrophoresis; seed storage proteins; Triticum turgidum (search for similar items in EconPapers)
Date: 2009
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjg:v:45:y:2009:i:4:id:39-2009-cjgpb

DOI: 10.17221/39/2009-CJGPB

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