Heterogeneity with in old and modern durum and bread wheat grown in Syria using the A-PAGE and SDS-PAGE electrophoretic techniques

摘要

The genetic variations within eleven most widely grown old and recently released wheat varieties were studied. The study included four recently released durum varieties (Cham1, Cham3, Cham5 and Buhuth5), two old durum varieties (Jezira17 and Hourani) and three recently released (Buhuth4, Cham4, and Cham6) and two old (Mexipak and F. Auror) bread wheat varieties. From each variety, 52 seeds were used for analyses by A-PAGE and SDS-PAGE protein electrophoresis to reveal the variability within the gliadin and high molecular weight glutenin protein classes, respectively. Results revealed four categories among the studied varieties: (1) Homogeneity in both protein classes (Buhuth5, Jezira17, and Buhuth4). (2) Homogeneity in gliadins and heterogeneity in glutenins (Cham4, F. Auror). (3) Heterogeneity in gliadins and homogeneity in glutenins (Cham1, Cham5 and Horani). (4) Heterogeneity in both protein classes (Cham3, Cham6, and Mexipak). In general, heterogeneity was higher in gliadins than in gluteninsin durum wheat whereas the opposite was true in bread wheat. This was suggested to be partly due to the presence of the null allele (Glu-A1) in all studied durum wheats resulting in the ability to detect only (Glu-B1) in durum wheat. The differences between old and recent varieties are discussed. It was established that some of the heterogeneity may be due to the mixing of varieties and it is concluded that both A-PAGE and SDS-PAGE have to be utilized in order to obtain a comprehensive view of storageproteins heterogeneity within varieties.