Greener Journal of Agricultural Sciences

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Bakshi and Bhagwat

Greener Journal of Agricultural Sciences Vol. 6 (11), pp. 349-355, December 2016.

 ISSN: 2276-7770 

Research Articles

Manuscript Number: 120816211


(DOI: http://doi.org/10.15580/GJAS.2016.11.120816211)

 

High Moleular Weight Glutenin Subunit Variation among Indian Wheat Varieties

 

Bakshi Suman* and Bhagwat SG

 

Nuclear Agriculture and Biotechnology Division, Bhabha Atomic Research Centre, Trombay, Mumbai-400085, India.


Abstract


Improving wheat for end use quality is an important goal for wheat breeders. The composition of high molecular weight glutenin subunits (HMW-GS) contributes to a great extent in determining wheat quality for processing. The HMW-GS are known to be encoded by six genes located at the Glu-1 loci on the long arms of chromosomes 1A, 1B and 1D. The endosperm storage proteins of 62 Indian bread wheat cultivars were fractionated by sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) to determine their high molecular weight (HMW) glutenin subunit composition. In total, three alleles (Ax2*, Ax1 or Ax null) at Glu-A1, seven allele/allelic pairs (Bx7, Bx7+By8, Bx7+By9, Bx20, Bx13+By16, Bx13+By19 and Bx17+By18) at Glu-B1 and two allelic pairs (Dx2+Dy12 and Dx5+Dy10) at Glu-D1 were identified in the analysed varieties. Allele or allelic pair Ax2* (59.7%) at Glu-A1, Bx17+By18 (27.4%) at Glu-B1 and Dx2+Dy12 (69.4%) at Glu-D1 were present most frequently in wheat varieties taken for study.

                Quality score of varieties were ranged from 4 to 10, with an average of 7.55 indicating vast genetic diversity among the varieties. The presence of subunits combinations in different varieties with low, medium and high gluten strength indicated that breeding wheat for bread, chapatti and biscuits is possible as per end use requirement.

 

Key words: Bread wheat, SDS-PAGE, quality score and chapatti.

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