Gliadin Proteins in Relation to Some Quality Properties of New Selected Durum Wheat Cultivars
S. D. STOYANOVA1, St. TSVETKOV and K. TSVETKOV 2
1Institute for Plant Introduction and Genetic Resources “K. Malkov”, BG-4122 Sadovo, Bulgaria
2Institute for Wheat and Sunflower “Dobroudja”, BG-9520 General Toshevo, Bulgaria
STOYANOVA, S. D., St. TSVETKOV and K. TSVETKOV , 2000. Gliadin proteins in relation to some quality properties of new selected durum wheat cultivars. Bulg. J. Agric. Sci., 6: 423-426
New genotypes of durum wheat derived in the breeding programme is evaluated by acid polyacrilamide gliadin electrophoresis. As markers for detection presence/absence of g-gliadin type 45 are used wheat cultivars Ardente (+) and Langdon (-). The electrophoretic patterns are describe using wheat cv. Marquise as a marker for comparison of relative mobility and band density. The evaluated genotypes are detected as homogenous by their gliadin spectra. The similarity indexes calculated on the basis of gliadin patterns described the differentiation between new genotypes as well with standard (cv. Zagorka) for the country. Gliadin component g-45 is observed in all new durum wheats. The evaluation of the standard cv. Zagorka presents the recurrent g-42 type of gliadins. The appearance of genetic marker g-45 in the new genotypes illustrates high technological properties in relation to pasta quality.
Key words: durum wheat, pasta quality, genetic markers, gliadin electrophoresis