تعيين رابطه زيرواحدهاي گلوتنين با وزن مولكولي زياد با كيفيت نانوايي از طريق الكتروفورز

Determination of Relationship Between HMW-GS and Wheat Baking Quality through Electrophoresis

Baking quality depends on seed protein content as well as kind of protein. In order to investigate the relationship between high molecular weight glutenin subunits (HMWGS) and baking quality, 107 wheat advanced lines were evaluated using SDS-PAGE. Twelve subunits were found in Glu-Al, Glu-BI and Glu-DI loci. In 4 lines out of 12, subunits 7*+8 were found, in which subunit 7* was a new band with more mobility in comparison with subunit 7. To investigate the effect of Glu-B I locus on baking quality, those lines that had identical subunits in Glu-Al and Glu-DI loci but differed in Glu-BI locus were chosen, their baking quality being evaluated by SDS-Sediment. The results of ANOVA showed that Glu-AI and Glu-D1 loci had significant effects on SDSSediment. The subunits 5+10 and 2* of Glu-D1 and Glu-Al, respectively, were more effective than others of these loci on SDS-Sediment and had positive significant correlation with this trait. Stepwise regression analysis revealed that the subunits 5+10, 7+8 and 17+18 can justify 39% of variation in SDS-Sediment. The subunits 17+18 and 7*+8 of Glu-B1 locus had the most effects on SDS-Sediment which had positive significant correlation with this trait.