HIGH MOLECULAR WEIGHT GLUTENIN SUBUNITS IN WINTER BREAD WHEAT AND THEIR ASSOCIATIONS WITH SOME QUALITY PARAMETERS: RAINFED CONDITIONS

Yıl 2001, Cilt: 10 Sayı: 1-2, - , 01.06.2001

Mesut Keser Javier R. Pena

Öz

Grain protein content, whole meal sedimentation and High Molecular Weight Glutenin (HMWG) subunits of 218 genotypes in winter bread wheat crossing block were determined, and also the relationships among characters were studied.

Grain protein content ranged 10.7-17.0 % and sedimentation values were 9.0-24.5 ml. As protein content increased, sedimentation increased, but association was not significant. There were 17 HMWG subunits in the material. The most frequent subunits were 2^* , 7+9, 7+8, 5+10 and 2+12 . The 13+19, 2+11 and 2+12.5 subunits were found in the material, which were not cited in literature.

Without taking into consideration of other alleles' composition, sedimentation value of 2^* in GlııA1, 7+9 in GluB1 and 2+12 in GluD1 were highest (single allele effect). In double combinations of alleles; vvhile the mean sedimentation value of genotypes carrying AlbDld was the highest, AlcBlb was the lowest. In triple combinations; the mean sedimentation value of genotypes carrying aca@bcd@bbd were the highest, cbd was the lowest.

Although sedimentation value tended to increase as quality score increased, there was no signifıcant relationship between two. There was also no signifıcant relationship between quality score and protein content.

It was demonstrated that HMGW subunits can be used for cultivar identification in some bread wheat cııltivars grown in Turkey

Anahtar Kelimeler

Quality; High Molecular Weight Glutenin (HMWG) subunits; Protein; SDS Sedimentation; Electrophoresis

KIŞLIK EKMEKLİK BUĞDAYDA YÜKSEK MOLEKÜL AĞIRLIKLI GLUTENİN ALT ÜNİTELERİ VE BAZI KALİTE PARAMETRELERİ İLE İLİŞKİLERİ: KURU KOŞULLAR

Öz

Çeşit geliştirmede varyasyon kaynağı olarak kullanılan Kışlık Ekmeklik Buğday Melezleme Bahçesindeki (KMB) 218 adet materyalde danede protein, kırmada SDS sedimentasyon ve Yüksek Molekül Ağırlıklı Glutenin (YMAG) alt üniteleri belirlenmiş; bunlar arasındaki ilişkiler incelenmiştir.

Danede protein % 10.7-17.0, sedimentasyon 9.0-24.5 mi arasında değişmiştir. Danede protein arttıkça sedimentasyon değeri yükselmiş, ancak ilişki istatistiki anlamlı olmamıştır. Materyalde toplam 17 adet YMAG alt ünitesi belirlenmiştir. En fazla 2*, 7+9, 7+8, 5+10 ve 2+12 bulunmuştur. Literatürde rastlanmayan 13+19, 2+11 ve 2+12.5 alt üniteleri de materyalde mevcuttur.

Diğer alt ünitelere bakılmaksızın alt üniteler tek tek incelendiğinde; GluAl'de 2*, GluBl'de 7+9, GluDl'de ise 2+12 taşıyan genotiplerin sedimentasyon hacmi ortalaması en yüksek olmuştur. İkili kombinasyonlarda; AlbDld en yüksek sedimentasyon hacmini verirken AlcBlb en düşük olmuştur. Üçlü kombinasyonlarda ise; aca@bcd@bbd en yüksek sedimentasyon hacmini verirken cbd en düşük vermiştir.

                Kalite skoru yükseldikçe sedimentasyon değeri artma eğilimi göstermekte, ancak ikisi arasında istatistiki anlamlı ilişki bulunmamaktadır. Kalite skoru ile danede protein miktarı arasında ilişki saptanmamıştır.

Türkiye'de yetiştirilen bazı ekmeklik buğday çeşitlerinin YMAG kompozisyonları bulunmuş ve bunların çeşit tanımlanmasında kullanılabileceği belirlenmiştir.

Anahtar Kelimeler

Kalite; Yüksek Molekül Ağırlıklı Glutenin Alt Üniteleri (YMAG); Protein; SDS sedimentasyon; Elektroforesis

Kaynakça

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