EVALUATION OF GRAIN QUALITY TRAITS, GLUTENIN SUBUNITS AND THEIR RELATIONSHIP IN DURUM WHEAT

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GOLABADY M.; ARZANI A.

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Journal Paper

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Journal: Journal of Water and Soil Science Year:2002 | Volume:6 | Issue:3 Page(s): 0-0

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Title

EVALUATION OF GRAIN QUALITY TRAITS, GLUTENIN SUBUNITS AND THEIR RELATIONSHIP IN DURUM WHEAT

Author(s)

GOLABADY M. | ARZANI A. | Issue Writer Certificate

Keywords

GRAIN GUALIT

GLUTENIN

LMW

HMW

Abstract

To study grain quality trality traits and their relationships with high molecular weight (HMW) and low molecular weight gluten in (LMW), subunits, 104 durum wheat genotypes were used. Six grain quality characteristics comprising wet and dry gluten content, test weight, grain horsiness, protein content and SDS sedimentation volume were studied. HMW and LMW GLUTENIN subunits were evaluated SDS-polyacrylamid gel electrophoreses (SDS- PAGE) in 33 genotypes. Statistical analysis including correlation coefficients, factor analysis, cluster analysis of genotypes based on qualitative traits, analysis of variance in qualitative traits based on based on HMW, LMW, and combination of subunits as well as all of subunits, and canonical correlation analysis between gluts in subunits and qualitative traits were used. Factor analysis of the genotypes detected 2 factors, which explained 65 percent of the total variation among the data. These were named quantitative protein and qualitative protein. Based on cluster analysis, the genotypes were classified into gour clusters. The genotypes in groups 2 and 4 were beneficial in terms of protein quantitative and qualitatiy. In evaluating glutrnin subunits, 7 HMW subunits and 2 LMW subunits were detected. Subunit null of Glu- AI was observed. Subunits 7+8, 6+8, 13+16 and 20 at Glu- BI were observed; however, neither of them had significant differences in qualitative traits, but 6+8 and 7+8 had a higher SDS sedimentation rate than 20. LMW-1 and LMW-2 had significant differences in protein content and SDS sedimentation; LMW-1 had higher protein contet where as LMW-2 had higher SDS sedimentation. Combibation of subunit LMW-1 / HMW 7+8 had the highest protein content and LMW-2 / HMW 7+8 has the highest SDS sedimentation. Results of canonical correlation showed that presence of<MW-2 and HMW 7+8, and absence of LMW-1 and HMW 20 in durum wheats caused an increase in SDS sedimentation and a reduction in protein content and gluten content.

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APA: Copy

GOLABADY, M., & ARZANI, A.. (2002). EVALUATION OF GRAIN QUALITY TRAITS, GLUTENIN SUBUNITS AND THEIR RELATIONSHIP IN DURUM WHEAT. WATER AND SOIL SCIENCE (JOURNAL OF SCIENCE AND TECHNOLOGY OF AGRICULTURE AND NATURAL RESOURCES), 6(3), 0-0. SID. https://sid.ir/paper/529478/en

Vancouver: Copy

GOLABADY M., ARZANI A.. EVALUATION OF GRAIN QUALITY TRAITS, GLUTENIN SUBUNITS AND THEIR RELATIONSHIP IN DURUM WHEAT. WATER AND SOIL SCIENCE (JOURNAL OF SCIENCE AND TECHNOLOGY OF AGRICULTURE AND NATURAL RESOURCES)[Internet]. 2002;6(3):0-0. Available from: https://sid.ir/paper/529478/en

IEEE: Copy

M. GOLABADY, and A. ARZANI, “EVALUATION OF GRAIN QUALITY TRAITS, GLUTENIN SUBUNITS AND THEIR RELATIONSHIP IN DURUM WHEAT,” WATER AND SOIL SCIENCE (JOURNAL OF SCIENCE AND TECHNOLOGY OF AGRICULTURE AND NATURAL RESOURCES), vol. 6, no. 3, pp. 0–0, 2002, [Online]. Available: https://sid.ir/paper/529478/en

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