Detection of genes associated with qualitative characteristics of gluten

Nagham Majeed Al-Azawi,Ziyad Asmail Abed,Mohammed Al-Issawi

doi:10.22363/2312-797x-2019-14-3-196-208

Nagham Majeed Al-Azawi, Ziyad Asmail Abed + Show 1 more

Open Access

https://doi.org/10.22363/2312-797x-2019-14-3-196-208

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Abstract

The research was aimed at analyzing allelic variants of protein in wheat varieties used in Iraqi bakery and evaluating these varieties via genetic source using grain quality selection. Variety tests were carried out at field experimental station of Russian State Agrarian University - Moscow Timiryazev Agricultural Academy. The analysis of wheat grain quality was made after harvesting in mid August. Allele state of genes controlling the quality of gluten in wheat grain was determined using the PCR method. Samples of Iraqi wheat varieties 12 (soft wheat) and One (durum wheat) are characterized by considerable variation of gluten content and quality. The five varieties whose genotype include an allelic variant of high molecular weight glutenins Glu-D1 5+10 and subunit Glu-A1-2* (Fateh, Tamuz-3, Abighreb-3, Iraq and Maxibak) were also studied. The highest gluten content was from 31.5 % in Iraq to 35.3 % in Fateh variety, while the gluten quality was not below the second group. Five varieties - Farah, AlMurug, Sham-6, Tahadi and Sabirbeg - had unusual combination of the allelic state of Glu-D1 2+12 (which is usually associated with low gluten quality) with a 2* subunit for the Glu-A1 locus, which determines the possibility of improving gluten quality to the wheat varieties.

Highlights

Republic of Iraq has long been known among wheat producers, since the time of Hammurabi and its Babylonian Empire
The allelic state of Glu-D locus high-molecular gluten controlling gluten quality in wheat grain was determined by using the PCR technique of polymerase chain reaction
Researchers have previously discovered a correlation between the existence of certain subunits of elevated molecular weight glutenins and strength, measured by the sedimentation of sample quantity by SDS [14]

Summary

Introduction

Republic of Iraq has long been known among wheat producers, since the time of Hammurabi and its Babylonian Empire. “Mesopotamia” (the land lies between two Rivers — the Tigris and the Euphrates) was the most productive part of the world in terms of wheat yields. The Republic of Iraq was compelled to import wheat grains from other countries in quantity of half its need (41—50 %). Over the last thirty years, wheat grain demand in Iraq is approximately 4.6 million tons per year according to FAO (2014). Wheat production in Iraq declined yearly compared with the other countries. Iraq ranked 38th place among producing countries with an annual wheat production 2.8 millon tones according to FAO (2014). Issue of finding genetic originals with high productivity depends on selection of varieties by determinate gluten parameter in food industry

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