Diversity in High Molecular Weight Glutenin Subunit in some of Bread Wheat Genotypes

One of the primary goals of wheat breeding programs is to develop wheat varieties with good end-use quality. Variation of HMW-GS at the Glu-A۱, Glu-B۱, and Glu-D۱ loci was studied using SDS-PAGE method in ۱۷ genotypes and cultivars (Pishgam, Chinese spring, Darab, Kavir, Parsi, Mihan, ۱۳۸۲, ۴۰۸, ۴۶۸, ۱۶۲۶, ۷۶۶, ۷۶۵, ۶۰, ۹۱۲, ۱۴۶۴, ۱۸۰۱, and ۲۰۶۸. Cluster analysis of banding patterns of different species based on the simple matching coefficient and UPGMA resulted in ۳ clusters. According to the results, the genotypes and cultivars of the third cluster, with high baking score (۹.۳۶), can be used as genotypes with good baking properties in breeding research to produce superior wheat varieties. The results revealed a high level of genetic variation among the genotypes based on their HMW-GS composition. The highest scoring genotypes were observed in genotypes ۱۸۰۱, ۱۴۶۴, ۷۶۵, ۶۰, ۹۱۲, ۷۶۵, ۱۳۸۲, Parsi, Pishgam, and Mihan. The bakery properties of the genotype depend on the genotypic score of glutenin subunits. HMW-GS ۵+۱۰ enhances the bakery properties of the genotype. The genetic diversity within this germplasm serves as a valuable genetic resource for breeding programs aimed at improving wheat quality and food security.

کلیدواژه ها:

SDS-PAGE electrophorese ، HMW-GS ، wheat ، baking quality ، food security