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Variability of gluten proteins in wheat (Triticum aestivum L.)

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2022
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Authors
Knežević, Desimir
Novoselskaya Dragovich, Aleksandra Yu
Kudryavtsev, Alexander M.
Paunović, Aleksandar
Matković Stojšin, Mirela
Kondić, Danijela
Zečević, Veselinka
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Abstract
Gluten proteins are formed from proteins of flour, gliadin and glutenins which in contact with water, begin to interact through the formation of chemical bonds. The aim of this study is identification of encoding genes polymorphisms of gliadin and glutenins in 10 bread wheat genotypes. For analysis used 30 seeds of 10 wheat genotypes for extraction of gliadins by 70% ethanole, and glutenins by 10% β-mercaptoethanol.The gliadins were separated by acid page electrophoresis (pH=3.1) on 8.33% polyacrylamide gel, while glutenins were separated by SDS-PAGE (pH-8.6) on 11.8% gel. Electrophoregrams were used for determining Gli-1 and Gli-2 alleles. The three alleles (a, b, m) at the Gli-A1, four alleles (b, g, l, k) at the Gli- B1, five alleles (a, b, f, g, k) at the Gli-D1, five alleles (b, e, f, g, k) at the Gli-A2, four alleles (b, h, j, p) at the Gli-B2 and three alleles (a, b, r) at the Gli-D2 locus were identified. For high molecular weight glutenin subunists (HMWGS) the three ...alleles (a, b, c) at the Glu-A1, three alleles (b, c, d) at the Glu-B1 and two alleles (a, d) at the Glu-D1 were identified. Gluten proteins varied according to composition alleles encoding gliadin and glutenins in analyzed wheat genotypes what related with established polymorphisms of each gliadin and glutenin loci.

Keywords:
wheat / gliadin / glutenin / allele / polymorphism quality
Source:
Book of proceedings : XIII International Scientific Agriculture Symposium “Agrosym 2022”, 2022, 49-54
Publisher:
  • Istočno Sarajevo : Poljoprivredni fakultet
Funding / projects:
  • Study of the genetic basis of improving yield and quality of small grains in different environmental conditions (RS-31092)

ISBN: 978-99976-987-3-5

[ Google Scholar ]
Handle
https://hdl.handle.net/21.15107/rcub_rivec_571
URI
http://RIVeC.institut-palanka.rs/handle/123456789/571
Collections
  • Radovi istraživača 1 / Researcher's papers 1
Institution/Community
Institut za povrtarstvo
TY  - CONF
AU  - Knežević, Desimir
AU  - Novoselskaya Dragovich, Aleksandra Yu
AU  - Kudryavtsev, Alexander M.
AU  - Paunović, Aleksandar
AU  - Matković Stojšin, Mirela
AU  - Kondić, Danijela
AU  - Zečević, Veselinka
PY  - 2022
UR  - http://RIVeC.institut-palanka.rs/handle/123456789/571
AB  - Gluten proteins are formed from proteins of flour, gliadin and glutenins which in contact with
water, begin to interact through the formation of chemical bonds. The aim of this study is
identification of encoding genes polymorphisms of gliadin and glutenins in 10 bread wheat
genotypes. For analysis used 30 seeds of 10 wheat genotypes for extraction of gliadins by
70% ethanole, and glutenins by 10% β-mercaptoethanol.The gliadins were separated by acid
page electrophoresis (pH=3.1) on 8.33% polyacrylamide gel, while glutenins were separated
by SDS-PAGE (pH-8.6) on 11.8% gel. Electrophoregrams were used for determining Gli-1
and Gli-2 alleles. The three alleles (a, b, m) at the Gli-A1, four alleles (b, g, l, k) at the Gli-
B1, five alleles (a, b, f, g, k) at the Gli-D1, five alleles (b, e, f, g, k) at the Gli-A2, four alleles
(b, h, j, p) at the Gli-B2 and three alleles (a, b, r) at the Gli-D2 locus were identified. For high
molecular weight glutenin subunists (HMWGS) the three alleles (a, b, c) at the Glu-A1, three
alleles (b, c, d) at the Glu-B1 and two alleles (a, d) at the Glu-D1 were identified. Gluten
proteins varied according to composition alleles encoding gliadin and glutenins in analyzed
wheat genotypes what related with established polymorphisms of each gliadin and glutenin
loci.
PB  - Istočno Sarajevo : Poljoprivredni fakultet
C3  - Book of proceedings : XIII International Scientific Agriculture Symposium “Agrosym 2022”
T1  - Variability of gluten proteins in wheat (Triticum aestivum L.)
EP  - 54
SP  - 49
UR  - https://hdl.handle.net/21.15107/rcub_rivec_571
ER  - 
@conference{
author = "Knežević, Desimir and Novoselskaya Dragovich, Aleksandra Yu and Kudryavtsev, Alexander M. and Paunović, Aleksandar and Matković Stojšin, Mirela and Kondić, Danijela and Zečević, Veselinka",
year = "2022",
abstract = "Gluten proteins are formed from proteins of flour, gliadin and glutenins which in contact with
water, begin to interact through the formation of chemical bonds. The aim of this study is
identification of encoding genes polymorphisms of gliadin and glutenins in 10 bread wheat
genotypes. For analysis used 30 seeds of 10 wheat genotypes for extraction of gliadins by
70% ethanole, and glutenins by 10% β-mercaptoethanol.The gliadins were separated by acid
page electrophoresis (pH=3.1) on 8.33% polyacrylamide gel, while glutenins were separated
by SDS-PAGE (pH-8.6) on 11.8% gel. Electrophoregrams were used for determining Gli-1
and Gli-2 alleles. The three alleles (a, b, m) at the Gli-A1, four alleles (b, g, l, k) at the Gli-
B1, five alleles (a, b, f, g, k) at the Gli-D1, five alleles (b, e, f, g, k) at the Gli-A2, four alleles
(b, h, j, p) at the Gli-B2 and three alleles (a, b, r) at the Gli-D2 locus were identified. For high
molecular weight glutenin subunists (HMWGS) the three alleles (a, b, c) at the Glu-A1, three
alleles (b, c, d) at the Glu-B1 and two alleles (a, d) at the Glu-D1 were identified. Gluten
proteins varied according to composition alleles encoding gliadin and glutenins in analyzed
wheat genotypes what related with established polymorphisms of each gliadin and glutenin
loci.",
publisher = "Istočno Sarajevo : Poljoprivredni fakultet",
journal = "Book of proceedings : XIII International Scientific Agriculture Symposium “Agrosym 2022”",
title = "Variability of gluten proteins in wheat (Triticum aestivum L.)",
pages = "54-49",
url = "https://hdl.handle.net/21.15107/rcub_rivec_571"
}
Knežević, D., Novoselskaya Dragovich, A. Y., Kudryavtsev, A. M., Paunović, A., Matković Stojšin, M., Kondić, D.,& Zečević, V.. (2022). Variability of gluten proteins in wheat (Triticum aestivum L.). in Book of proceedings : XIII International Scientific Agriculture Symposium “Agrosym 2022”
Istočno Sarajevo : Poljoprivredni fakultet., 49-54.
https://hdl.handle.net/21.15107/rcub_rivec_571
Knežević D, Novoselskaya Dragovich AY, Kudryavtsev AM, Paunović A, Matković Stojšin M, Kondić D, Zečević V. Variability of gluten proteins in wheat (Triticum aestivum L.). in Book of proceedings : XIII International Scientific Agriculture Symposium “Agrosym 2022”. 2022;:49-54.
https://hdl.handle.net/21.15107/rcub_rivec_571 .
Knežević, Desimir, Novoselskaya Dragovich, Aleksandra Yu, Kudryavtsev, Alexander M., Paunović, Aleksandar, Matković Stojšin, Mirela, Kondić, Danijela, Zečević, Veselinka, "Variability of gluten proteins in wheat (Triticum aestivum L.)" in Book of proceedings : XIII International Scientific Agriculture Symposium “Agrosym 2022” (2022):49-54,
https://hdl.handle.net/21.15107/rcub_rivec_571 .

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