High molecular weight (HMW) glutenin subunit composition of NS wheat cultivars released in 1987-2008

Abstract

Gluten content, and more importantly its composition expressed through glutenin subunits, has great influence on the rheological and bread-making properties of wheat flour. Total of 168 winter wheat cultivars developed at the Institute of Field and Vegetable Crops, Novi Sad, Serbia in the period 1987-2008 were analysed for high molecular weight glutenin subunits (HMWGS) composition using SDS-PAGE. Presence of twelve different alleles and nineteen different GS combinations was determined. The highest frequency was found for GS N at the locus Glu-A1 (46%), 7+9 (77%) at the locus Glu-B1 and 5+10 (72.7%) at the locus Glu-D1. The most frequent combination was 2*, 7+9, 5+10. Presence of several rare GS with positive effect (13+16 and 15+16) was determined, as well as high uniformity of the genetic material, considering small number of cultivars (4.2%) with different electrophoretic paths. Two modes of glutenin score (Glu-1 score) determination were applied, based on which differences in bread-making quality among individual cultivars can be determined more precisely.

Sadržaj glutena, ali pre svega njegova kompozicija izražena kroz gluteninske subjedinice, značajno utiče na reološke i pekarske pokazatelje pšeničnog brašna. Kod ukupno 168 sorti ozime pšenice stvorenih u Institutu za ratartsvo i povrtartsvo u Novom Sadu, u periodu od 1987. do 2008. godine, analizirana je kompozicija subjedinica glutenina velike molekulske mase (HMW-GS) koristeći SDS-PAGE. Utvrđeno je prisustvo dvanaest različitih alela i devetnaest različitih kombinacija GS. Najveća učestalost uočena je kod GS N u lokusu Glu-A1 (46%), 7+9 (77%) u lokusu Glu-B1 i 5+10 (72,7%) u lokusu Glu-D1. Najzastupljenija kombinacija je bila 2*, 7+9, 5+10. Utvrđeno je prisustvo nekoliko retkih GS sa pozitivnim dejstvom (13+16 i 15+16) i visoka ujednačenost genetskog materijala, s obzirom na mali broj sorti (4.2%) sa različitim elektroforetskim putanjama. Primenjena su dva načina utvrđivanja gluteninskog (Glu-1) skora, na osnovu čega se mogu preciznije utvrditi razlike u krajnjem kvalitetu između pojedinih sorti.