DETERMINATION OF GLUTEN QUALITY OF SOME BREAD WHEAT (TRITICUM AESTIVUM L.) GENOTYPES WITH HMW-GS BANDS
Abstract
Gluten proteins are extremely important proteins in terms of flour quality. 41 bread wheat (Triticum aestivum L.) varieties were used as the material in the research. Trial materials were obtained from trials conducted in three replications according to the Randomized Blocks Trial Pattern. In terms of wet gluten (%), dry gluten (%) and gluten index (%) parameters examined in the study, significant differences at the level of 1% were obtained between genotypes. The highest gluten index value was obtained from Ahmetaga (95%), the lowest gluten index value was obtained from Esaul (38%), the highest value in terms of wet gluten amount was obtained from Yakar (49%) and the lowest value was obtained from the Nota genotype (22%). In terms of the amount of dry gluten, the lowest value was obtained from the Nota (7%) genotype, while Yakar stood out among other varieties with a value of 16%. Bread wheat genotypes for which protein bands will be determined are elite materials. Glutenin from the sub-units of gluten, because of the multi-polymer structure is effective in the rheological properties of the dough. In the study, samples taken from the endosperm section of bread wheat (Triticum aestivum L.) genotypes; The HMW-GS band patterns in the 1A, 1B, 1D genomes were determined, and the band patterns of the glutenin were determined using the vertical electrophoresis apparatus by SDS-PAGE. During the determination of HMW-GSs; Cheyenne, Gabo, Chinese Spring, Janz, Insignia, Free Gallipoli genotypes were used as markers. According to the data obtained, some bread wheat genotypes carry high-quality glutenin bands found in the markers used in the study. As a result, some genotypes whose protein bands in 1A, 1B, 1D genomes have high scores were found to have high gluten qualities.