Identification of Gluten Protein Subunits and Their PCR Amplified Products Related to Sedimentation Volume in Durum Wheat
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Abstract
Protein content and gluten strength are the major parameters, which decide the firmness, stickiness and cooking loss of pasta. In the present study, a population of 140 F2:7 recombinant inbred lines derived from a durum wheat cross was analyzed for the association of protein and PCR based markers with gluten strength as estimated by sodium dodecyl sulfate-sedimentation (SDSS) volume. The regression analysis showed strong association of Glu-B3a, Glu-B2a and one ω-gliadin band coded by Gli-B3 locus with the SDSS volume. The association between gluten strength and Glu-B2/Gli-B3 loci is new observation. Glu-B1b was also found to be associated with gluten strength, while no association of Glu-A3 locus was observed. All these markers collectively explained 51.9% to 59.1% variation in SDSS volume at three diverse environments.
Key words
durum wheat sedimentation volume quality protein contentAbbreviations
- RILs
Recombinant Inbred Lines
- PCR
Polymerase Chain Reaction
- SDSS
Sodium Dodecyl Sulfate-Sedimentation
- GPC
Grain Protein Content
- HMW-GS
High Molecular Weight Glutenin Subunit
- LMW-GS
Low Molecular Weight Glutenin Subunit
- PZ
Peninsular Zone
- CZ
Central Zone
- NZ
North Zone
- SDS-PAGE
Sodium Dodecyl Sulfate-Polyacrylamide Gel Electerophoresis
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