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GENETIC DIVERSITY OF HIGH MOLECULAR WEIGHT GLUTENIN SUBUNITS IN BREAD WHEAT (TRITICUM AESTIVUM L.) CULTIVATE IN ALGERIA

Kara Karima

First published: 2019-06-20https://doi.org/10.5593/sgem2019/6.1/s25.092View metrics

Abstract

The molecular characterization of Genetic diversity of ten bread wheat (Triticum aestivum L.) varieties was evaluated by studying high molecular weight (HMW) glutenin subunits. Polymorphism of HMW-SG war carried on by sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE). Among genotypes analyzed, twelve polymorphic bands were identified at the three loci Glu-A1, Glu-B1 and Glu-D1. The analysis of HMW-GS reveals a great diversity at the level of the three loci and more particularly on the locus (Glu-B1). The results show the superiority of the alleles 22, (6+8), (7+9), (2+12), (10+5) and (7+8), compared to other alleles. It was evident that the combinations of HMW-GS for good quality encoded at different loci usually offer better dough elasticity and bread-making quality.

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Title
GENETIC DIVERSITY OF HIGH MOLECULAR WEIGHT GLUTENIN SUBUNITS IN BREAD WHEAT (TRITICUM AESTIVUM L.) CULTIVATE IN ALGERIA
Authors
Kara Karima
Proceedings
SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 19th International Multidisciplinary Scientific GeoConference SGEM2019, Nano, Bio, Green and Space: Technologies for Sustainable Future
Publisher
STEF92 Technology
Year
2019
Pages
713-718
SWS Citekey
Karima201925713718
ISSN
1314-2704
ISBN
978-619-7408-88-1
Language
en
Publication type
Conference Paper
Keywords
HMW glutenin subunitsTriticum aestivumbread-making qualitypolymorphism.
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