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Genetic determination of technological quality in Triticum durum

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2008
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Authors
Đukić, Nevena
Knežević, Desimir
Zečević, Veselinka
Article (Published version)
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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.

Keywords:
Alleles / Durum wheat quality / Electrophoresis / Frequency / Gliadins
Source:
Periodicum Biologorum, 2008, 110, 3, 285-289

ISSN: 00315362 (ISSN)

[ Google Scholar ]
Handle
https://hdl.handle.net/21.15107/rcub_rivec_476
URI
http://RIVeC.institut-palanka.rs/handle/123456789/476
Collections
  • Radovi istraživača 2 / Researcher's papers 2
Institution/Community
Institut za povrtarstvo
TY  - JOUR
AU  - Đukić, Nevena
AU  - Knežević, Desimir
AU  - Zečević, Veselinka
PY  - 2008
UR  - http://RIVeC.institut-palanka.rs/handle/123456789/476
AB  - 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.
T2  - Periodicum Biologorum
T1  - Genetic determination of technological quality in Triticum durum
EP  - 289
IS  - 3
SP  - 285
VL  - 110
UR  - https://hdl.handle.net/21.15107/rcub_rivec_476
ER  - 
@article{
author = "Đukić, Nevena and Knežević, Desimir and Zečević, Veselinka",
year = "2008",
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.",
journal = "Periodicum Biologorum",
title = "Genetic determination of technological quality in Triticum durum",
pages = "289-285",
number = "3",
volume = "110",
url = "https://hdl.handle.net/21.15107/rcub_rivec_476"
}
Đukić, N., Knežević, D.,& Zečević, V.. (2008). Genetic determination of technological quality in Triticum durum. in Periodicum Biologorum, 110(3), 285-289.
https://hdl.handle.net/21.15107/rcub_rivec_476
Đukić N, Knežević D, Zečević V. Genetic determination of technological quality in Triticum durum. in Periodicum Biologorum. 2008;110(3):285-289.
https://hdl.handle.net/21.15107/rcub_rivec_476 .
Đukić, Nevena, Knežević, Desimir, Zečević, Veselinka, "Genetic determination of technological quality in Triticum durum" in Periodicum Biologorum, 110, no. 3 (2008):285-289,
https://hdl.handle.net/21.15107/rcub_rivec_476 .

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