Abstract
High-molecular weight glutenin (HMWG) subunits are an important component of the gluten protein complex in cereal grains and can influence the baking properties of wheat. The study of polymorphism of glutenin makes it possible to isolate preferred genotypes with higher grain quality. To determine the allelic state of the Glu-1 loci controlling HMWG in 122 spring bread wheat varieties from Northern Kazakhstan, an SDS-based analysis was performed. The highest frequencies (in percentage) were detected in the alleles Glu-A1b (56.1), Glu-A1c (42.4), Glu-B1c (85.0), Glu-D1a (50.6) and Glu-D1d (46.9). A technological and baking evaluation of 33 varieties and 40 prospective selection lines on samples of bread wheat with known allelic compositions at the Glu-1 loci was carried out. Associations between HMWG and several technological traits were established: component 2* (allele Glu-A1b) with gluten content and P/L ratio; 7 + 9 components (allele Glu-B1c) with valorimetric index; and components 2 + 12 (allele Glu-D1a) with the ratio P/L. In some cases, discrepancies between the predicted baking qualities based on HMWG subunits and the results of traditional technological and baking evaluations have been revealed.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
