Investigating the relationship between gliadin sub-units and grain quality traits in wheat
Subject Areas :
marouf khalili
1
(Assistant Professors, Department of Agriculture, Payame Noor University, Iran)
rehane asadi
2
(Department of Agriculture, Payamme Noor University, Iran)
Mohammad Ali Ebrahimi
3
(Associate Professor, Department of Agriculture, Payamme Noor University, Iran)
Keywords: Quality traits, genetic diversity, Bread Wheat, Gliadin subunits,
Abstract :
In order to investigating the relationship between gliadin sub-units and grain quality traits in wheat, 30 varieties and lines of wheat were evaluated in terms of allelic variation at the loci controlling Gliadin protein by Polyacrylamide gradient gel electrophoresis (A-PAGE). In this study number of bands observed in the varieties included 1-5 bands for α subunit, 1-5 bands for ß subunit, 3-8 bands for γ and 3-6 bands for ω subunit. Among α subunit allele’s α1 and α3, between ß subunits alleles’ß4, among γ subunit alleles of γ1 and γ5 and between ω subunits alleles of ω5 and ω6 showed the highest percentage of frequency. Percentage of protein with α2 allele, zeleny number with ß3 and ß4 alleles, hardness number with α2 and γ8, and thousand kernel with ω5 and γ5 had positive and significant correlations, while amount of water absorption showed negative and significant correlations whit γ5. Based on the stepwise regression analysis, between alleles α2, ß2 and α5 with protein content, allele ß4 and zeleny number, allele α2 and hardness alleles, γ5 with starch and ω5 with flour water absorption rate and thousand kernels with γ5 alleles statistically significant relationship was found. So the above subcultures can help as biochemical markers for high quality baker's progeny
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