Research on variation for gliadin and glutenin components associated to technological properties, in a world durum wheat collection maintained at the Germplasm Institute, allowed detection of new allelic variants at the Gli-1 and Glu-1 loci . Information of genetical and qualitative aspects of gluten proteins in durum wheat are not as numerous as those available in bread wheat. For this reason inheritance of new allelic variants at the complex loci Gli-1 and Glu-1 was studied by electrophoretical analyses (A-PAGE and SDS-PAG E) on F2 seeds derived by crosses among Italian durum wheat varieties of known technological properties and some of these durum wheat lines of different origins. In the analyses performed, the possible associations among these new protein components and gluten strength was also stressed as determined by SDS-sedimentation test. Data are discussed in relation to cultivar with y-gliadin 45 and 42 of which qualitative properties are known and to similar data obtained by other groups in bread wheat. Some varieties, made by biotypes differing in the high molecular weight glutenin subunits, were also considered in order to detect possible associations among these subunits and qualitative aspects.
GENETIC AND QUALITY DATA OF NEW ALLELIC VARIANTS AT THE GLI-1 AND GLU-1 LOCI
MARGIOTTA B;COLAPRICO G;
1988
Abstract
Research on variation for gliadin and glutenin components associated to technological properties, in a world durum wheat collection maintained at the Germplasm Institute, allowed detection of new allelic variants at the Gli-1 and Glu-1 loci . Information of genetical and qualitative aspects of gluten proteins in durum wheat are not as numerous as those available in bread wheat. For this reason inheritance of new allelic variants at the complex loci Gli-1 and Glu-1 was studied by electrophoretical analyses (A-PAGE and SDS-PAG E) on F2 seeds derived by crosses among Italian durum wheat varieties of known technological properties and some of these durum wheat lines of different origins. In the analyses performed, the possible associations among these new protein components and gluten strength was also stressed as determined by SDS-sedimentation test. Data are discussed in relation to cultivar with y-gliadin 45 and 42 of which qualitative properties are known and to similar data obtained by other groups in bread wheat. Some varieties, made by biotypes differing in the high molecular weight glutenin subunits, were also considered in order to detect possible associations among these subunits and qualitative aspects.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
