Glutenin Composition of Winter Wheat Varieties Bred in Dobrudzha Agricultural Institute

Dobrudzha Agricultural Institute, BG-9520 General Toshevo, Bulgaria


ATANASOVA, D., N. TSENOV, I. TODOROV and I. IVANOVA, 2009. Glutenin composition of winter wheat varieties bred in Dobrudzha agricultural institute. Bulg. J. Agric. Sci., 15: 9-19

A total of 70 bread wheat varieties bred in Dobrudzha Agricultural Institute (DAI), Bulgaria were characterized for the composition of high-molecular-weight and low-molecular-weight glutenin subunits (HMW-GS and LMW-GS, respectively) using SDS-PAGE. Twenty-five different HMW-GS patterns were observed. The most frequent combination was 2*, 7+9, 5+10 (23.76%) and N, 7+9, 5+10 (14.85%). Twenty-eight different LMW-GS patterns were established as Glu-A3c, Glu-B3b, Glu-D3c and Glu-A3e, Glu-B3b, Glu-D3c being the most frequent. The average Glu-score of the investigated wheat varieties was comparatively high (8.0). One of the reasons for the high score was the gradually removing of subunit 2+12 at locus Glu-D1, which effect on bread making quality was negative. The potential of locus Glu-D1 was still unused for improving end-use quality of wheat and for broadening the genetic diversity of germplasm. The established database describing the HMW and LMW-GS of DAI bread wheat varieties may be useful for breeders who want to use Bulgarian germplasm in their breeding programs.

Key words: HMW-GS, LMW-GS, bread wheat, DAI varieties
Abbreviations: DAI - Dobrudzha Agricultural Institute, HMW-GS – high-molecular-weight glutenin subunits; LMW-GS - low-molecular-weight glutenin subunits; SDS-PAGE - Sodium Dodecylsulphate PolyAcrylamide Gel Electrophoresis

See the article as a PDF