Published in Scientific Papers. Series A. Agronomy, Vol. LXVII, Issue 1
Written by Krasimira TANEVA, Rangel DRAGOV
The research focused on 25 genotypes of durum wheat varieties and advanced lines created in the Field Crops Institute in Chirpan, Bulgaria. A-PAGE and SDS-PAGE methods were used to investigate the allelic composition of γ-gliadins, high molecular weight (HMW-GS), and low molecular weight (LMW-GS) glutenins. Two of the γ-gliadin fractions were identified in the analyzed genotypes. Gliadin fraction γ-45 in this investigation has a much lower frequency (24%) compared to gliadin fraction γ-42 (76%). According to the identified allelic combinations in the Gli-B1 and Glu-B3 loci of the studied genotypes, two main types were established (LMW-1 and LMW-2) that determine gluten strength. Protein subunit 2* (allele b) was identified in a significant part of the analyzed genotypes at the Glu-A1 locus, which is associated with higher gluten strength. In the Glu-B1 locus, genotypes with HMW-subunits 6+8, 7+8, 13+16, 14+15, 17+18 were established. Genotypes containing HMW-subunits 7+8 and 17+18 in combination with LMW-2 glutenin subunits have been identified, which are characterized by the best gluten properties. This information could be useful for identifying genes, for creating new durum wheat lines with improved gluten quality.
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