LMW-GS بررسي پلي مورفيسم الكتروفورزي ارقام گندم نان از نظر زيرواحدهاي گلوتنين با وزن مولكولي پايين

Variation in Low Molecular Weight Glutenin Subunits in Some Wheat (T. aestivum. L.) Varieties Using Electrophoresis

Variation in LMW- glutenin subunits was studied in 67 bread wheat varieties. The glutenin and gliadin proteins were extracted through sequential extraction procedure. One - step 1- dimensional SDS-PAGE with 8.1-12.5% gradient gel was used for separation of glutenin & gliadin in subunits. Seventeen Glu-l subunits and 19 Glu-3 subunits were recognized. A new subunit in Glu-l (2**+10*) was observed in 4 of the varieties, 7(a) and 10(i) subunits were seen independently in 2 varieties, however, 1 By and lDx were not expressed. In Glu-1, the 2+12(a), 7+8(b) and null (c) had the highest frequencies of 0.71, 0.64 and 0.56, respectively. Glu-A3c, Glu-B3b and Glu-D3b in Glu-3 constituted the most frequent subunits, with 0.4, 0.25 and 0.35 relative frequencies respectively. Compared to Glu-1, the variation in each locus and also the overall mean variation of Glu-3 were higher. w- gliadins showed higher variation than total variation Glu-l or Glu-3 subunits, but lower than total variation Glu-1 and Glu-3. The maximum variation being observed, when the Glu-l, Glu-3 and Omega-gliadin were taken into consideration together. Only varieties Alamoot 1 and Alamoot 2 were similar at HMW, LMW and w-gliadin loci, the results indicated the following order of variation in different loci. OmegaGli & Glu-3 & Glu-i> Glu-3 & Glu-1> OmegaGli>Glu-3>Glu-l.