High molecular weight glutenin subunit composition of indian wheats and their relationships with dough strength

摘要

One hundred and seventy two wheat varieties including twenty-five durum wheat cultivars were evaluated for high molecular weight glutenin subunit (HMW-GS) composition using SDS-PAGE. The relationship between HMW-GS and sedimentation tests for doughstrength was studied. Three alleles were present at the Glu-A1 locus, eight at Glu-B1 and two at Glu-D1 in bread wheat. The data indicated the prevalence of the Glu-A1b allele (63.5 percent) at the Glu-A1 and Glu-D1a (71.4 percent) at Glu-D1 loci. Threealleles, namely Glu-B1b (30.61 percent), Glu-B1c (25.85 percent) and Glu-B1i (34.00 percent) represented about 90 percent of the alleles at Glu-B1 locus. The combination of Glu-A1b, Glu-B1i and Glu-D1d alleles exhibited highest dough strength as measuredby sedimentation value in comparison to other combinations (p<0.001). However, this combination was present only in 7 percent of the samples evaluated. In durum wheat, the null allele (Glu-A1c) was observed more frequently (76 percent) than the Glu-A1ballele (24 percent). Glu-B1f and Glu-B1e alleles represented equally (32 percent each). Protein subunits 13+16 and 6+8 were found correlated positively (p<0.05) with improved dough strength as compared to subunit 20 in durum wheat. This information can be a valuable reference for designing breeding programme for the improvement of bread and pasta making quality of bread and durum wheats, respectively in India.