GLUTENIN SUBUNITS , GLIADIN PATTERNS AND GLUTOPEAK CHARACTERISTICS OF TURKEY ’ S DOUBLED HAPLOID WHEAT LINES

In this study, high molecular weight glutenin subunits (HMW-GS), gliadin patterns, some bread-making quality parameters of doubled haploid wheat lines and their relationships were examined. It appeared from the dendrogram, drawn according to gliadin patterns that there was a variation between genotypes. Additionally, γ-, βand α-gliadin units were correlated with gluten quality. HMW-GS compositions of doubled haploid lines were very diverse. Subunit 5+10 related high bread-making quality potential was observed in 59 genotypes and the Glu-1 scores changed from 8 to10. This indicates that these genotypes may have a great potential for high bread-making quality. In the study, positive correlations were found among the Glu-1 loci and/or score and the gluten strength characteristics and the SDS sedimentation test. Those doubled haploid population has an important potential in elaboration the contributions made by a number of diverse high molecular weight (HMW) glutenin alleles to the gluten strength characteristics in a set of homogeneous lines of wheat, espicially DNA-based researches for example QTL mapping, marker development. This study and information gained from future researches will increase awareness among wheat quality breeders.

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