Balcha

Balcha

Greener Journal of Agricultural Sciences Vol. 6 (8), pp. 252-255, September 2016.

 ISSN: 2276-7770 

Research Paper

Manuscript Number: 082416138


(DOI:
http://doi.org/10.15580/GJAS.2016.8.082416138)

 

Variation in High Molecular Weight Glutenin Subunits and Seed Chemical Contents in Ethiopian Bread Wheat (Triticum aestivum L.) Varieties

 

Alemayehu Balcha

 

Hawassa
Agricultural Research Centre, Southern Agricultural Research Institute, POB
2126, Hawassa, Ethiopia

Abstract

High
molecular weight glutenin subunits largely determine bread making quality of
wheat. A study was done from April to May, 2015, in the Department of Crop
Sciences, University of Natural Resources and Life Sciences, Vienna, Austria,
using seventeen bread wheat varieties of Ethiopia in order to determine allelic
composition of high molecular weight glutenin subunits, and seed chemical
compositions. Ash content ranged from 2.24(variety Warrakatta/Pastor) to 3.44%
(variety Mekelle-3), fat 2.73(variety Alidoro) to 3.57% (variety Hulluka),
protein 14.00(variety Mekelle-3) to 16.75% (variety Tay), gluten 32.96(variety
Mekelle-3) to 38.66% (variety Tay), starch 63.69(variety Tay) to 70.98%
(variety Alidoro), and thousand seed weight 24.30 (variety Jefferson) to
35.77(g) (variety Hidase). The SDS-PAGE analysis gave three HMW glutenin
subunits for Glu-A, five for Glu-B1 and two for Glu-D1 loci. Varieties ETBW5879, Worrakatta/Pastor, Hulluka,
Mekelle-3, Kakaba, Danda´a, Alidoro, Pavon-76 and Jefferson exhibited subunits
of 1 or 2*, 7+8 or 17+18, and 5+10 on Glu-A1,
Glu-B1 and Glu-D1 loci, respectively, and Glu-1 quality score of ten. Variety
Tay gave subunits null, 6+8 and 2+12
on Glu-A1, Glu-B1 and Glu-D1 loci,
respectively, and Glu-1 quality score of four. The present study suggests that
varieties combing 1 or 2*; 7+8 or 17+18, 
and 5*10 HMW glutenin subunits at Glu-A1,
Glu-B1 and Glu-D1 locus, respectively, would be used to improve bread making
quality of wheat in the future breeding programs.

 

Key words: Bread wheat,  allele, glutenin subunits, protein, gluten, Triticum aestivium.

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