AI Summary & Key Takeaways
AI InsightIt was determined that a single conclusion could not be reached regarding the effect of 6+8 HMW-Glutenin and 17+18 HMW-Glutenin subunits on quality.
📌 3 Key Takeaways
Abstract
Gluten is a complex mixture of proteins composed mainly of glutenins and the gliadins. A strong correlation exists between the presence of certain gliadin and glutenin proteins and the viscoelastic properties of the gluten. For instance, HMW-glutenin subunits, encoded by the Glu-A1, Glu-B1 and Glu-D1 loci that are located on the long arms of chromosome 1, are strongly related to quality. This study were made for screening for the presence of HMW glutenin alleles of the durum wheat varieties grown in different regions of Turkey in 2012. In search, 17 Turkish durum wheat cultivars and 15 durum landraces and seven bread wheat cultivars as standards were used. This study was performed to determine the composition of HMW-glutenin subunits in gathered from different regions of Turkey. Five seeds from each cultivar were cut into two halves and one half was used for protein electrophoresis. The SDS-PAGE was performed to determine the composition of HMW-glutenin subunits. As a result, HMW-Glutenin alleles obtained from the SDS-PAGE screenings were compared with known LMW-Glutenins and -gliadin alleles determined in previous studies and the quality-related situations of the durum genotypes were assessed. As a result of the study, it was observed that 1 and 7+8 HMW-G subunits, which had a negative effect on quality when they were found together with durum wheat seeds, also included LMW-1-Glutenin and -gliadin 42. It has been determined that the varieties containing LMW-2 glutenin and -gliadin 45 which have a positive effect on the quality of pasta also include 7+9 HMW-Glutenin and 14+15 HMW-Glutenin subunits separately. It was determined that a single conclusion could not be reached regarding the effect of 6+8 HMW-Glutenin and 17+18 HMW-Glutenin subunits on quality.