Genetic variation of Durum wheat landraces in the Northwest of Iran using ACID-PAGE

Wheat storage proteins accounted for up to 60% of the total grain proteins. They form gluten proteins, which make a viscoelastic network enables dough to be processed into bread, pasta and other products of durum wheat were analyzed by acid polyacrylamide gel electrophoresis (A-PAGE). All materials were clustered into five groups. The results of this study confirmed that the genetic variation amongst seed storage protein of landraces of durum wheat were considerable. Also results showed that the evaluated Iranian landraces formed an interesting source of favorable gliadin subunits that might be very desirable in breeding activities for improving pasta- making quality.