Study of Baking Quality and Determination of High Molecular Weight Glutenin Subunits (HMW-GS) of Local and Introduced Wheat Varieties

Abstract

The baking qualities of 36 varieties of wheat are considered. Storage proteins — high molecular weight glutenin subunits (HMW-GS) — were studied. Electropherograms were processed in the GelPro Analyzer 4.0 computer program. The molecular weight of glutenin subunits was determined according to the method of G. Galili, M. G. Feldman using a marker variety. The quality of glutenin was assessed in points according to the method of O. Lukov. The bread was baked using the straight method, in accordance with the generally accepted method of laboratory baking; the fermentation of the dough and further baking were carried out on Domino and Arianna devices. As a result of the research, it was revealed that only 7 test samples (Askeran, Azemetli 95, Gonen, Gyrmyzy Gul, Nurlu99, Tale38, Ugur) with a null allele, having subunit 1 (Glu-A1a allele), have a fragment of 344 bp in size, in the remaining 29 samples encoded by the Glu-A1 locus, having subunit 2* (Glu-A1b allele), a fragment of 362 bp in size is amplified. The presence of a null allele does not always have a negative effect on baking quality. The reason for this remains to be determined.