Study of genetic diversity of high and low molecular weight glutenins in wheat landraces of Zanjan region, Iran

Subject Areas : Agroecology Journal

Arash Mohammadi ¹ , Mostafa Valizadeh ² , Mohammad Moghaddam ³ , Yousef Arshad ⁴ , Neda Javadian ⁵ , Naser Mohebalipour ⁶

1 - Researcher of Olive Research Station of Tarom
2 - Professor of Agriculture Faculty of Tabriz University
3 - Professor of Agriculture Faculty of Tabriz University
4 - Scientific Board of Seed and Plant Breeding Research Institute, Karaj
5 - Researcher of Agriculture Faculty of Zanjan University
6 - Scientific Board of Islamic Azad University, Miyaneh Branch

Received: 2007-11-13 Accepted : 2008-07-02 Published : 2008-08-22

Keywords: genetic diversity, electrophoresis, Wheat landraces, High and low molecular weight glutenins,

Abstract :

 In order to evaluate genetic diversity of wheat landraces of Zanjan region of Iran by the electrophoresis of seed storage proteins, 30 accessions from this area were provided from national plant gene bank of Iran in Karaj. Electrophoresis of high molecular weight (HMW-GS) and low molecular weight (LMW-GS) glutenins was undertaken by SDS-PAGE with sequential extraction. For HMW-GS, three tetraploid accessions including TN-11372, TN-11734 and TN-11743 were identified which did not contain any alleles of Glu-D1 locus. In Glu-A1 locus, 83.33% of the landraces had null allele and 16.67% of them had subunit 2*. In Glu-B1 locus, subunits 7+8 had highest frequency (36.67%) and alleles 13+16 and 21 showed lowest frequency (3.33%). One exceptional subunit related to this locus was characterized in accession TN-11384 which named 6*. In Glu-D1 locus, subunits 2+12 were identified in 77.78% of accessions and subunits 3+12 were characterized in other accessions. In Glu-3 locus, 12 LMW subunits were observed with different mobilities and genetic diversity index (H) was 0.844. The high diversity characteristics of seed storage proteins may be useful in identification of varieties and ploidy levels and determining bread making quality in order to improving wheat quality characteristics.

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