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Genetic determination of technological quality in Triticum durum
dc.creator | Đukić, Nevena | |
dc.creator | Knežević, Desimir | |
dc.creator | Zečević, Veselinka | |
dc.date.accessioned | 2022-03-22T12:09:58Z | |
dc.date.available | 2022-03-22T12:09:58Z | |
dc.date.issued | 2008 | |
dc.identifier.issn | 00315362 (ISSN) | |
dc.identifier.uri | http://RIVeC.institut-palanka.rs/handle/123456789/476 | |
dc.description.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. | |
dc.rights | openAccess | |
dc.source | Periodicum Biologorum | |
dc.subject | Alleles | |
dc.subject | Durum wheat quality | |
dc.subject | Electrophoresis | |
dc.subject | Frequency | |
dc.subject | Gliadins | |
dc.title | Genetic determination of technological quality in Triticum durum | |
dc.type | article | |
dc.rights.license | ARR | |
dc.citation.epage | 289 | |
dc.citation.issue | 3 | |
dc.citation.spage | 285 | |
dc.citation.volume | 110 | |
dc.identifier.fulltext | http://RIVeC.institut-palanka.rs/bitstream/id/1552/bitstream_1552.pdf | |
dc.identifier.rcub | https://hdl.handle.net/21.15107/rcub_rivec_476 | |
dc.type.version | publishedVersion |