Glu-1 Loci Research Articles

MOLECULAR CHARACTERIZATION OF GENES FOR QUALITY TRAITS IN MACEDONIAN WHEAT GENOTYPES (Triticum aestivum L.)

The main goal of this study was to characterize glutenin subunits with high molecular weight (HMW-GS) in Macedonian wheat genotypes by using DNA markers and to analyse the polymorphism of the Glu-A1 and Glu-D1 loci, influencing wheat bread-making quality. Polymorphysm and allelic variations in the Glu-A1 loci were determined through characterization of Ax-null, Ax1 and Ax2* alleles, and in Glu-D1 loci through characterization of Dx2+Dy12 and Dx5+Dy10 alleles. Ax null, that has a negative influence on bread-making quality, was detected in 77.66% of the genotypes. The allelic pair Dx5+Dy10 was present in 68.09% of the genotypes. Only 8.51% of the analysed genotypes had the allele Ax1. According to the identified alleles in the Glu A1 and Glu D1 loci, the genotypes were grouped in two main clusters, 64 in the first and 30 genotypes in the second cluster. Both clusters consisted of three subclusters, comprising different number of genotypes. The most of the genotypes belonged to the subgroups 1a (presence of Dx5+Dy10) and 2a (presence of Dx2+Dy12). Genotypes in the 2a subgroup had Ах-null in Glu-A1 locus and Dx2+Dy12 in Glu-D1 locus, negatively influencing the wheat bread-making quality. These genotypes are not recommended to be used in a breeding program for improving wheat bread-making quality. Genotypes from the subgroups 1b and 1c possessed the alleles Аx2* and Ax1 in Glu-A1 locus and Dx5+Dy10 in Glu-D1 locus, indicating good bread-making quality. The superior breeding lines with improved quality, good agronomic characteristics and high yield have to be evaluated for their adaptability and stability. The lines with a complex of positive characteristics may be submitted for registration of new varieties. Further investigations of the material are needed for the other loci influencing the wheat bread-making quality.

Impact of high-molecular-weight glutenin alleles on wheat technological quality

Abstract: The objective of this work was to determine high-molecular-weight glutenin subunits (HMW-GS) and their relationship with technological quality parameters in a collection of wheat (Triticum aestivum) genotypes. Two hundred and seventy-two accessions were evaluated on SDS-Page, and molecular markers were used to identify the 7oe allele and 1BL.1RS translocation. For 219 accessions with a homogenous glutenin profile, 53 profiles and 21 alleles were identified. The most frequent combination was 2*/7+9/5+10 (11.9%). The mean value of genetic diversity for the three assessed Glu-1 loci was 0.67. Based on the HMW-GS profile and on the presence of the 1BL.1RS translocation, the Glu-1 score was calculated and its correlation with technological quality parameters was analyzed. The main effects of the Glu-1 loci and of the 1BL.1RS translocation were estimated. The Glu-1 score showed a significant positive correlation with sedimentation volume, gluten strength, dough tenacity, dough extensibility, elasticity index, grain hardness index, and farinograph stability, with values between 0.23 and 0.51. The accessions with the 1, 7oe+8, and 5+10 alleles showed the highest values for gluten strength and farinograph stability. The score of the Glu-A1 alleles should be adjusted to Brazilian wheat genotypes and cultivation conditions.

Identification of Glu-A1 and Glu-D1 High Molecular Weight Glutenin Subunits of Common Wheat (Triticum aestivum L.) Using Genetic Markers

Abstract High molecular weight glutenin subunits (HMW-GS) of wheat are important factors in the determination of bread-making quality. They are responsible for elasticity and polymer formation of wheat dough. In the present study, 43 winter and 40 spring common wheat (Triticum aestivum L.) cultivars originated from Estonia, Belarus, Finland, Denmark, France, Germany, the Great Britain, Latvia, Lithuania, the Netherlands, Norway, Poland, Russia, Sweden, and New Zealand were characterised for Glu-A1 and Glu-D1 allelic composition using PCR method. Analyses were conducted with one DNA marker for identification of Glu-D1 allele encoding subunit Dx5, three DNA markers for Glu-A1 Ax1, Ax2* and AxNull subunits. It was determined that 32 (74.4%) winter and 35 (83.3%) spring cultivars had allele Glu-D1d, and 23 (53.5%) winter and 33 (78.6%) spring — Glu-A1a or Glu-A1b alleles, which have positive effect on dough properties. Polymorphism at Glu-A1 locus was detected in 15 cultivars, and 9 cultivars were polymorphic for locus Glu-D1. The obtained results were compared with published SDS-PAGE data. Complete or partial agreements were found for 78.1% of Glu-A1 and 70.6% of Glu-D1 alleles. Rapid and accurate identification of wheat Glu-1 alleles by molecular markers can be used for selection of wheat genotypes with good bread-making potential.

Gene-ecology of durum wheat HMW glutenin reflects their diffusion from the center of origin

The production of many food items processed from wheat grain relies on the use of high gluten strength flours. As a result, about 80% of the allelic variability in the genes encoding the glutenin proteins has been lost in the shift from landraces to modern cultivars. Here, the allelic variability in the genes encoding the high molecular weight glutenin subunits (HMW-GSs) has been characterized in 152 durum wheat lines developed from a set of landraces. The allelic composition at the two Glu-1 loci (Glu-A1 and -B1) was obtained at both the protein and the DNA level. The former locus was represented by three alleles, of which the null allele Glu-A1c was the most common. The Glu-B1 locus was more variable, with fifteen alleles represented, of which Glu-B1b (HMW-GSs 7 + 8), -B1d (6 + 8) and -B1e (20 + 20) were the most frequently occurring. The composition of HMW-GSs has been used to make inferences regarding the diffusion and diversification of durum wheat. The relationships of these allelic frequencies with their geographical distribution within the Mediterranean basin is discussed in terms of gene-ecology.

Effects of high-molecular-weight glutenin subunit combination in common wheat on the quality of crumb structure.

High-molecular-weight glutenin subunits (HMW-GSs) have important effects on bread-making quality. Allelic variations of HMW-GS in bread wheat varieties contribute in different ways to dough properties and bread volume. However, no systematic analysis has been done on the effects of allelic variation on bread-crumb structure, an important parameter when evaluating bread-making quality. In this study, seven Glu-1 deletion lines and one intact line harboring different encoding loci and derived from a cross between two spring wheat cultivars were used to investigate the contribution of a single Glu-1 locus, or combination of Glu-1 loci, to the crumb structure. Deletion of HMW-GS locus combinations resulted in a decline in slice size, brightness, and fineness of the bread crumb. A desirable crumb structure correlated well with preferred subunit combinations: high levels of GMPs, superior dough properties, and loaf volume. The effects of the HMW-GS combinations were ranked as Dx5 + Dy10 > Bx17 + By18 > Ax1 + Null. The Ax1 + Null allele affected the crumb structure by interacting with the Bx17 + By18 or Dx5 + Dy10. High-molecular-weight glutenin subunits had significant effects on the loaf volume and crumb structure; varying effects from different subunit combinations were observed. © 2018 Society of Chemical Industry.

ALLELIC COMPOSITION OF HMW-GLUTENIN PROTEIN AND THEIR RELATIONSHIP WITH QUALITY OF WHEAT

High molecular weight glutenin subunits (HMW-GS) proteins deposited inendosperm of wheat seed which have significant impact on bread quality. TheHMW-GS encoded by genes located at the long arm of chromosomes 1A, 1B, 1D.The aim of this work was study allele polymorphysms at Glu-A1, Glu-B1 and Glu-D1 locus and loaf volume, grain protein content, sedimentation volume of eightwheat genotypes (G-3130, G-35183, G-3501, G3512, G-3574, G-3027, G-3075, G-3097) harvested in two years with various weather condition. For each genotypes,flour used for extraction of glutenin which separated by method of electrophoresison SDS gel (11.8%). Electrophoregrams used for determining Glu-1 alleles.Technological quality parameters analyzed by standard laboratory methods. Thethree alleles alleles (a, b, c) at the Glu-A1, three alleles (b, c, d) at the Glu-B1 and 2alleles (a, d) at the Glu-D1 were identified. The highest protein sedimentationvolume had wheat genotype G-3075 in the both years (54.0ml; 58.0ml) while thelowest sedimentation volume had G-3512 (34.0ml; 36.0ml). Grain protein content(GPC) was the highest in G-3075 in both years (14.20%; 15.40%) while the lowestGPC had G-3097 (11.60%) in first and G-3512 (12.60%) in the second year. Loafvolume was the highest in G-3075 in both year (520ml; 540ml) while the lowestwas in G-3512 (400ml) in both years of experiment. The estimated quality traitsvaried depending on genotype and year. The better quality, in average, had thewheat genotypes which carried Glu-D1d allele.

Analysis of Glu-1 loci in samples of rare wheat species and their hybrides

Aim. Determination of the allelic composition of Glu-1 loci in samples of rare wheat species and their hybrids with spring bread wheat. Methods. PCR analysis. Results. In existing collection samples of the rare wheat species the alleles of the a/c loci Glu-A1 were found, while allele b was found only in T.dicoccum, var. volgense (Emmer Kokchetavskaya). An additional amplicon with a length of 450 bp was found in the Glu-A1 locus in the sample (T. dicoccum × Dasypyrum villosum), and in (Ae. ventricosa × T. dicoccum) another one a length of 700 bp in genome B, was found require further research. Among hexaploid wheat, it was revealed genotypes differing in the presence of alleles a and d of the locus Glu-D1. The hybridity of the received forms has been confirmed, as evidenced by the identification of both parent components in the hybrids or alleles of the Glu-D1 locus of bread wheat in hybrids with emmer. Conclusions. Analysis of the allele composition of Glu1 locuses in samples of rare wheat species and their hybrids with bread wheat allowed to select genotypes and hybrid combinations that may be promising for further breeding work.
 Keywords: Triticum spelta L., T. dicoccum, hybrids, PCR analysis, Glu-1 locus.

Development and studying of Triticum aestivum L. material with introgressions from Aegilops biuncialis Vis.

Aim. The aim of the study was to develop and study T. aestivum material with introgressions from Ae. biuncialis. Methods. Quantitative traits of F4 lines from crossing wheat with Crimean accessions of Ae. biuncialis were studied. SDS and APAG electrophoreses of storage proteins were used to identify alleles at the Glu-1 and Gli-1 loci, including introgressed ones. Results. F4 lines from crosses of wheat with Ae. biuncialis showed a wide range of yield traits. Some lines had a clavate spike and a hairy leaf blade. Using storage proteins as genetic markers the presence of chromosome 1U was identified among the progeny of plants analyzed; some of them had translocation of arm 1UL. Lines with introgressions of chromosome 1M were not revealed. Conclusions. T. aestivum lines with introgressions from Ae. biuncialis were developed without amphidiploid production. Lines with chromosome 1U were selected, including lines with translocations of arm 1UL.
 Keywords: Triticum aestivum L., Aegilops biuncialis Vis., introgression.

Genetic diversity of spring common wheat varieties at storage protein loci

Aim. The aim of this study was to investigate genetic diversity of storage protein loci in spring common wheat varieties licensed for growing in Ukraine in 2017 year. Methods. SDS and APAG electrophoresis were used to identify genotypes at the gliadin loci Gli-1 and the high-molecular-weight glutenin subunit loci Glu-1. Results. Genotypes at the gliadin loci Gli A1, Gli B1, Gli D1 and glutenin loci Glu A1, Glu B1, Glu D1 were identified in 31 spring common wheat. The wheat-rye translocation AL/1RS was identified in two varieties Etyud and Struna mironivsyka. Differences in frequencies of alleles at storage protein loci were revealed. Conclusions. The high level of allelic variation was observed at the Gli-1 loci in spring common wheat varieties. Predominant alleles (one or two per locus) were revealed: Gli A1f, Gli A1а, Gli B1e, Gli D1b, Gli D1і, Gli D1f , Glu А1а, Glu Bс , Glu D1d, Glu D1a.
 Keywords: Triticum aestivum L., spring wheat, storage protein.

Grain quality of common wheat lines with T. kiharae genetic material

Aim. T. kiharae (AtAtGGDD, 2n=42) is a source of high protein and gluten content, resistance to many diseases. Сommon wheat lines with the introgression of T. kiharae genetic material were obtained in order to enrich T. aestivum L. gene pool. The aim of this study was to assess the impact of T. kiharae genetic material on the grain quality of T. aestivum/T. kiharae introgression lines. Methods. The composition of the high molecular weight glutenin subunits was analyzed by SDS-PAGE. Evaluation of the most important traits of grain quality (hardness, protein and gluten content, gluten quality) was carried out according to GOST. Results. Сomparative analysis of the composition of high molecular weight glutenin subunits of introgressive lines and their parental forms allowed us to identify lines with novel alleles of Glu-1 loci, specific for T. kiharae. For most of the introgression lines T. aestivum/T. kiharae hardness, protein and gluten content were higher than for parent wheat varieties. Conclusions. Introgression of T. kiharaegenetic material in the genome of common wheat had a positive effect on all studied parameters of grain quality except the gluten quality.
 Keywords: common wheat, T. kiharae, glutenin, SDS-PAGE, quality of grain.

Allelic variation of high molecular weight glutenin subunits of bread wheat in Hebei province of China

In common wheat (Triticum aestivum L.), allelic variations of Glu-1 loci have important influences on grain end-use quality. The allelic variations in high molecular weight glutenin subunits (HMW-GSs) were identified in 151 hexaploid wheat varieties representing a historical trend in the cultivars introduced or released inHebei province ofChina fromthe years 1970s to 2010s.Thirteen distinct alleles were detected for Glu-1. At Glu-A1, Glu-B1 and Glu-D1, we found that the most frequent alleles were the 1 (43.0%), 7+8 (64.9%), 2+12 (74.8%) alleles, respectively, in wheat varieties. Twenty two different HMW-GS compositions were observed in wheat. Twenty-five (16.6%) genotypes possessed the combination of subunits 1, 7+8, 2+12, 25 (16.6%) genotypes had subunit composition of 2*, 7+8, 2+12; 20 (13.2%) genotypes had subunit composition of null, 7+8, 2+12. The frequency of other subunit composition was less than 10%. The Glu-1 quality score greater than or equal to 9 accounted for 20.6% of the wheat varieties. The percentage of superior subunits (1 or 2* subunit at Glu-A1 locus; 7+8, 14+15 or 17+18 at Glu-B1 locus; 5+10 or 5+12 at Glu-D1 locus) was an upward trend over the last 40 years. The more different superior alleles correlated with good bread-making quality should be introduced for their usage in wheat improvement efforts.

Molecular Detection of Glutenin and Gliadin Genes in the Domesticated and Wild Relatives of Wheat using Allele-specific Markers

Glutenin and gliadin subunits play a key role in flour processing quality by network formation in dough. Wild relatives of crops have served as a pool of genetic variation for decades. In this study, 180 accessions from 12 domesticated and wild relatives of wheat were characterized for the glutenin and gliadin genes with allele-specific molecular markers. A total of 24 alleles were detected for the Glu-A3 and Gli-2A loci, which out of 19 amplified products identified as new alleles. Analysis of molecular variance (AMOVA) indicated that 90 and 65% of the genetic diversity were partitioned within two Aegilops and Triticum genera and their species, respectively. Furthermore, all glutenin and gliadin analyzed loci were polymorphic, indicating large genetic diversity within and between the wild species. Our results revealed that allelic variation of Glu-3A and Gli-As.2 is linked to genomic constitutions so that, Ae. caudata (C genome), Ae. neglecta (UM genome), Ae. umbellulata (U genome) and T. urartu (Au genome) harbor wide variation in the studied subunits. Hence, these species can be used in wheat quality breeding programs.

Biochemical and Molecular Characterization of Bangladeshi Wheat Varieties for Bread-Making Quality

Twenty-six wheat genotypes including 18 Bangladeshi varieties and 8 varieties/lines collected from different countries were evaluated for their breadmaking quality. Total grain protein content was measured using Kjeldahl method. Presence of the high molecular weight glutenin subunits (HMW-GS) and their corresponding genes were characterized through SDS-PAGE and PCR based methods. Total protein content of 53.85% of the genotypes ranged between 12 and 14% which is considered as a suitable range of protein for making bread. At the Glu-A1 locus, Ax2* alleles were found with a frequency of 84.62%. At the Glu-B1 locus, 4 different alleles; Bx7, Bx7+By8, Bx7+By9 and Bx17+By18 were detected. At the Glu-D1 locus, PCR test result showed that 61.11% Bangladeshi wheat varieties contain Dx5+Dy10, regarded as the best allele for making bread. Four genotypes, Kalyansona, Sonora-64, Pavon-76 and BARI Gom 28, were found to have the highest quality score of 10. Among those, Kalyansona and BARI Gom 28 had the best HMW-GS combination of Ax2*, Bx17+By18, Dx5+Dy10 and Ax2*, Bx7+By8, Dx5+Dy10, respectively. This study will be important for specifying wheat genotypes for the food industry and further breeding for bread-making quality.Plant Tissue Cult. & Biotech. 28(1): 57-68, 2018 (June)

Effect of high-molecular-weight glutenin subunit deletion on soft wheat quality properties and sugar-snap cookie quality estimated through near-isogenic lines

High-molecular-weight glutenin subunits (HMW-GSs) play a critical role in determining the viscoelastic properties of wheat dough. The HMW-GSs are encoded by Glu-A1, Glu-B1, and Glu-D1 loci on the long arms of chromosomes 1A, 1B, and 1D, respectively. In the present study, four near-isogenic lines with different HMW-GS deletions and compositions at the Glu-A1 and Glu-D1 loci in Yangmai 18 background were used for quality analysis. Deletion in Glu-D1 showed much weaker gluten quality and dough strength than null Glu-A1 genotype and wild genotype (WT), based on the measurements of sodium dodecyl sulfate (SDS)-sedimentation, lactic acid solvent retention capacity (SRC), gluten index, development time, stability time, and alveograph P and L values. The deletion of Glu-D1 did not significantly affect grain hardness, grain protein content, water SRC, sodium carbonate SRC, and sucrose SRC. Double null genotype in Glu-A1 and Glu-D1 and single null genotype in Glu-D1 showed significantly higher cookie diameter, crispness, and lower cookie height compared with single null genotype in Glu-A1 and WT. These indicate that the null Glu-D1 genotype is useful for improvement of biscuit quality, and use of this germplasm would be a viable strategy to develop new wheat varieties for biscuit processing.

Development of haplotype-specific molecular markers for the low-molecular-weight glutenin subunits

Low-molecular-weight glutenin subunits (LMW-GSs) are one of the major components of gluten, and their allelic variation has been widely associated with different wheat end-use quality parameters. These proteins are encoded by multigene families located at the orthologous Glu-3 loci (Glu-A3, Glu-B3, and Glu-D3); the genes at each locus are divided by large intergenic and highly recombinogenic regions. Among the methods used for the LMW-GS allele identification, polymerase chain reaction (PCR)-based molecular markers have the advantages of being simple, accurate, and independent from the plant stage of development. However, the available LMW-GS molecular markers are either incapable of capturing the complexity of the LMW-GS gene family or difficult to interpret. In the present study, we report the development of a set of PCR-based molecular markers specific for the LMW-GS haplotypes present at each Glu-3 locus. Based on the LMW-GS gene sequences available in GenBank, single nucleotide polymorphisms (SNPs) specific for each Glu-3 haplotype were identified and the relevant PCR primers were designed. In total, we developed three molecular markers for the Glu-A3 and Glu-B3 loci, respectively, and five molecular markers for the Glu-D3 locus. The markers were tested on 44 bread wheat varieties previously characterized for their LMW-GS genic profile and found to be equally or more efficient than previously developed LMW-GS PCR-based markers. This set of markers allows an easier and less ambiguous identification of specific LMW-GS haplotypes associated with gluten strength and can facilitate marker-assisted breeding for wheat quality.

Geographical comparison of genetic diversity in Asian landrace wheat (Triticum aestivum L.) germplasm based on high-molecular-weight glutenin subunits

Glutenin largely determines wheat bread baking quality. As high-molecular-weight glutenin subunit (HMW-GS), related to Glu-1 loci, determines wheat flour elasticity, it correlates strongly with bread-making quality. This study was aimed at clarifying genetic variations in bread-making characteristics between East and West Asian wheat landrace germplasms, by investigating HMW-GS allelic composition of 1068 wheat accessions. Herein, the accession number having reported HMW-GS pattern in previous studies was 855. However, the accession number with newly detected HMW-GS patterns was 114. These new HMW-GS patterns were classified into 4 types based on similarity. Eight Korean accessions with these four types were identified. Concerning landrace germplasm nature, 99 accessions showed heterogeneous patterns caused by seed mixture. The Glu-1 loci allelic variation analysis, revealed that the percentages of Glu-A1c (73.6%), Glu-B1b (60.2%), and Glu-D1a (68.5%) were highest at Glu-A1, Glu-B1, and Glu-D1 loci, respectively. The incidence of preferable alleles for bread baking was high in Chinese accessions. In bread-making quality evaluation using Glu-1 score, 24 among 35 accessions with full score were from China. The polymorphic information content index of each origin based on HMW glutenin subunit combination showed that West Asian and neighboring-regional landraces, excluding Afghanistan ones, were more diverse than East Asian landraces excluding Chinese ones. Cluster analysis based on Glu-1 allelic combination showed that many Korean, Japanese, and Afghan accessions were in the same group. However, many Chinese and other West Asian accessions were in the other group despite geographical distance.

Allelic variation of low molecular weight glutenin subunits composition and the revealed genetic diversity in durum wheat (<i>Triticum turgidum</i> L. ssp. <i>durum</i> (Desf))

Low molecular weight glutenin subunits (LMW-GS) play an important role in determining the bread-making characteristics of dough in the end-use quality of wheat. In this study, A total of 149 worldwide-originated durum wheat were used to analyze the composition of LMW-GS using MALDI-TOF-MS. Based on the allelic variation of glutenin subunits, the genetic diversity was evaluated for the 149 durum wheat. Five types of alleles were identified at the Glu-A3 locus with Glu-A3e, Glu-A3a/c, Glu-A3f, Glu-A3d and Glu-A3b accounting for 43.0%, 16.1%, 12.8%, 10.1% and 7.4 % of the accessions, respectively. Five types of alleles were identified at the Glu-B3 locus: Glu-B3d (60.4%), Glu-B3b (6.0%), Glu-B3c (6.0%), Glu-B3h (2.7%) and Glu-B3f (0.7%). Two novel alleles encoding abnormal subunits 40500 Da and 41260 Da were identified at the Glu-A3 and Glu-B3 loci, respectively. Further studies are needed to match these novel alleles to previously discovered novel alleles. Moreover, the genetic diversity analysis indicated that great genetic variation existed in durum wheat among encoding loci of glutenin subunits, released periods of varieties and different geographical origins. The results provide more important information of potential germplasm for the improvement of durum wheat and common wheat.

Proteomic analysis of low-molecular-weight glutenin subunits and relationship with their genes in a common wheat variety.

Although many studies on low-molecular-weight glutenin subunit (LMW-GS) function have been reported, a comprehensive comparison between specific genes and their protein product is still lacking. This study aimed to link the 43 genes isolated from the Korean wheat variety "Jokyoung" in the authors' previous study to their protein products. Proteins were separated using two-dimensional gel electrophoresis (2-DGE) and identified by tandem mass spectrometry (MS/MS) at the gene haplotype level. Using MS/MS analysis of 17 protein spots, two spots wereidentifiedin the Glu-A3 locus and the corresponding haplotype wasGluA3-13(Glu-A3c). Six spots were identified in the Glu-B3 locus and the corresponding haplotypes were GluB3-33 and GluB3-43 (Glu-B3h). Eight spots were identified in the Glu-D3 locus and the corresponding haplotypes were GluD3-11, GluD3-21, GluD3-31, GluD3-5, and GluD3-6 (Glu-D3a), and one spot was contaminated with gamma gliadin. Phylogenetic analysis and alignment of nucleotide and amino acid sequences assigned 35 of the 43 genes to seven haplotypes: GluA3-13, GluB3-43, GluD3-11, GluD3-21, GluD3-31, GluD3-42, and GluD3-5. Taken together, except for GluB3-33 and GluD3-6, which were not isolated, linking of each gene to the corresponding protein products at the gene haplotype level was accomplished using proteomic tools and phylogenetic analysis.

Composition of High Molecular Weight Glutenin Subunits in Polish Common Wheat Cultivars (Triticum aestivum L.)

The main goal of our study was to present research data on genes encoding high molecular weight glutenin subunits (HMW-GS) associated with high flour bread-making quality. This is the leading research objective in our institute in the area of wheat gluten in cultivars that have not been studied so far in that respect, but which can potentially be a valuable source of new information. Identification and characterization of high molecular weight glutenin subunits (HMW-GS) were performed using sequencing and SDS-PAGE and STS-PCR methods. Genes located in the vicinity of the Glu-1 locus have been identified and characterized in 28 Polish cultivars of Triticum aestivum. The results were then analyzed using the following computer programs: Finch TV, BLAST, MEGA 4, Molecular Imager® Gel Doc™ XR, and Quantity One software (Bio-Rad). Three alleles (a, b, c) have been identified in the Glu-A1 locus, 6 alleles (a, b, c, d, e, k) in the Glu-B1 locus, and 2 alleles (a, d) in Glu-D1 using the SDS-PAGE method. The amplification of specific HMW-GS sequences generated one product of 450 bp in 1Dx5 in 13 cultivars of old wheat and of 435 bp in 1Dx2 in 15 cultivars. The amplification products of primers for 1Dy10 and 1Dy12 genes were 422 bp and 552 bp in size, respectively.

Allelic composition and associated quality traits of the Glu-1 and Glu-3 loci in selected modern Ethiopian durum wheat varieties

Gluten protein determines the processing quality of both durum wheat and bread wheat. The glutenin subunits compositions and associated quality traits of 20 Ethiopian durum wheat varieties were systematically analyzed using SDS-PAGE and Payne numbers. A total of 16 glutenin patterns were identified. At the Glu-A1 locus, all varieties scored the null allele. The predominant glutenin alleles at the Glu-B1 locus were Glu-B1b (7+8) and Glu-B1e (20). In Glu-3, the most abundant glutenin subunits were Glu-A3a and Glu-B3c. Based on the Payne scores, the varieties Yerer, Ginchi, Candate, and Foka were identified to have allelic composition suitable for pasta making. The cluster analysis using agglomerative hierarchical clustering (AHC) method classified the varieties into four similarity classes. Based on the findings of this experiment, suggestions were made for allelic composition improvement through introgression of superior alleles from known Glu-1 and Glu-3 sources.