Identification of gluten protein subunits and their PCR amplified products related to sedimentation volume in durum wheat.

摘要

Wheat protein content and gluten strength are important factors determining the stickiness, firmness and cooking loss of pasta. 140 F2:7 recombinant inbred lines derived from a durum wheat cross were analysed to determine the relationship between protein- and PCR-based markers and gluten strength estimated using SDS sedimentation vol. Regression analysis revealed a strong relationship between Glu-B3a, Glu-B2a and 1 omega-gliadin band coded by the Gli-B3 locus and SDS sedimentation vol. Glu-B1b was also associated with gluten strength but no association with the Glu-A3 locus was found. All markers explained 51.9-59.1% of the variation in SDS sedimentation vol. at 3 different growing locations in India (Pune, Indore, Karnal).