Genetic determination of technological quality in Triticum durum

Abstract

Background and Purpose: This paper presents the results of an investigation of gliadin alleles variability and their relationship to technological quality components in 21 durum wheat cultivars. Material and Methods: Seeds of 21 durum cultivars were crashed and used for extraction of gliadins by 70% ethanols. At least 30 seeds wereusedforgliadinextraction. Thecompositionofgliadincomponents was analyzed by acid polyacrylamide gel electrophoresis (pH=3.1). Electrophoregrams wereusedforidentification of gliadin alleles. Technological quality of geneticaly divergent durum cultivars were evaluated by determination of wet gluten content and rheological (farinographic) dough properties. Results and Conclusion: Polymorphysms of alleles at each locus was registered. At four gliadin loci 27 different alleles were determined by analysis of 21durumcultivars.Eachcultivarhaddifferentgliadinallele composition. Frequency of each allele was computed and varied in the ratio from 4.8% to 42.9%. Values of flour water absorption and gluten contents had on the level of B1 and B2 quality classes. Gliadin alleles at the Gli-B1 locus showed the highest positive connection with gluten contents. High frequency of alleles was related with good gluten quality and water absorption of flour. Gliadins can be used as a marker for biological traits of wheat.