پديد آورندگان :
شاهين نيا، فهيمه نويسنده , , رضايي، عبدالمجيد نويسنده ,
كليدواژه :
high molecular weight glutenin subunits , Triticum aestiurn L. , كشاورزي , زيرواحدهاي گلوتنين , وزن ملكولي بالا , كيفيت نانوايي گندم
چكيده لاتين :
In this study, the effect of allelic variation for HMW glutenin subunits on qualitative characteristics of 145 genotypes including breeding lines. cultivars and landrace varieties of bread wheat (Triticum aestivum 1..) were evaluated. Polyacrilamid gel electrophoresis in the presence of SDS was usd to determine glutenin subunits patterns. Bread-making quality of the genotypes was tested indirectly by SDS and Zeleny sedimentation test, protein percent, hardness index, test weight, bread volume, grain moisture and percent ofʹ water absorption the analysis of variance revealed measured significant differences among glutenin subunits for protein percent, water absorption, hardness index, bread volume and test weight. Subunits I and 2* at Glu-A 1. 7--t and 171-18 at Glu-B1 and 5+10 at Glu-Dl lici, had the highest positive effects on bread-making characteristics. The results were also confimd by using canonical correlation analysis between HMW glutenin subunits and qualitative traits, especially bread volume, SDS and Zeleny sedimentation, volumes. The best genotypes for bread-making quality traits were those having a combination of (Null, 14+15, 2+12) and (2*, 17+I S, 5-10) subunits. The correlation analysis indicates positive and significant relationship between 2* and 5+10 subunits with hardness index. 171+16, 6 •-8 and 7-8 subunits with grain moisture percent, and the subunits of 7+8 and 7+9 with test weight.
