ALLELE FREQUENCY OF GLUTENIN SUBUNITS AND GLU-1 QUALITY SCORES IN SOME TURKISH BREAD WHEAT LANDRACES

Year 2020, , 1 - 11, 15.04.2020

Ridvan Temızgul , Mikail Akbulut

https://doi.org/10.23902/trkjnat.609487

Cited By: 1

Abstract

There are eight centers of origin for cultivated plants and
Turkey is located in the interception of two of these centers, the Near East
and the Mediterranean. Therefore, Turkey is known to be the gene center for diversification
and dispersion of such main cereal crops such as wheat, barley, rye and oat.
This study was performed to determine glutenin gene allele frequencies and Glu-1 quality scores of 116 local wheat
landraces of Turkish bread wheat. SDS-PAGE and PCR were used to identify
glutenin gene alleles. The results showed that the studied Turkish local wheat
landraces contained a total of 19 different subunits (3 subunits in Glu-A1, 11 in Glu-B1 and 5 in Glu-D1)
with 50 different combinations. The highest and the lowest allelic combinations
were determined in East Anatolia and the Aegean regions, respectively. Glu-A1c (65.11%), Glu-B1b (53.60%) and Glu-D1a
(58.30%) were the most frequent alleles. The Glu-1 quality score was found to be 6.07 for the studied genotypes.
Among the regions, the highest (7.18) and the lowest (4.80) mean Glu-1 scores were detected in Marmara
and Southeastern Anatolia regions, respectively. 4 accessions (TR32846-6, TR36948-1, TR45105 and TR63536) were reported
to have the highest Glu-1 quality score as 10. 6 genotypes (TR45398-4,
TR48025-3, TR33264-6, TR393-5, TR52021-3 and TR45094) had the quality score of
9. Including more new landraces may contribute to discover new Glu-1
alleles.

Keywords

Gluten Allele frequency, Allele frequency, Glu-1 quality score, Turkish bread wheat landraces

Supporting Institution

Scientific Research Projects Department of Erciyes University

Project Number

FBD-3666

Thanks

We are indebted to Prof. Dr Behzad Ghaderi Sohi (Professor in English Language and Literature Department of Erciyes University) for editing the English of the manuscript.

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