Abstract
Historical and local varieties are an important source of genetic diversity in connection with the wheat baking quality. By analysis of DNA from the coding part of the genome of the Slovak regional wheat (Triticum aestivum L.) variety ‘Trebisovska 76’, differences in the Dy subunit composition coded by locus Glu-1D were found. Comparing the newly found sequence with a generally used 1Dy12 (GenBank accession no. X03041) sequence, existence of a new high-molecular-weight glutenin subunit, which was marked as 1Dy12* (GenBank accession no. EU266533) was confirmed. The molecular weight of probable protein coded by 1Dy12* subunit reaches 72.35 kDa comparing to the 1Dy12, which reaches 68.71 kDa. This difference is not likely to distinguish by SDS-PAGE. The easiest way for cereal genotyping according to baking quality is proteomic analysis. More exact and suitable method for genotype identification appears to be marker assisted selection using PCR.
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