INTRODUCTION

The glutenin group of seed storage proteins in both bread (Triticum aestivum L.) and durum wheat (Triticum durum) are valuable determinants in breeding and quality research. In particular, the high molecular weight glutenin subunits (HMWG) play a key role in establishing the bread and pasta making quality. In addition to HMWG subunit compositions, Low molecular weight glutenin subunit 2 (LMW-2) is related with durum wheat quality.

The HMWG subunits encoded by genes at the Glu-A1, Glu-B1 and Glu-D1 loci on chromosomes 1A, 1B and 1D, respectively. The development of quality scoring system based on summarising individual scores prescribed to each allele of all three loci has made it possible to evaluate the potential bread making quality of a variety.

The objective of this study was to verify the glutenin subunit composition of old and new grown winter wheat varieties in Turkey, which appears to be genetically diverse for quality.

MATERIALS AND METHODS

Forty-four old and new bread and fifteen durum wheat varieties released until 1997 in winter wheat growing region of Turkey were collected from research institutes. These varieties have been growing in Central Anatolian, Trace, Transitional and East Anatolian regions. Some of these varieties are still growing in these regions. Some materials were taken as spike from elite seed. Others were taken from crossing block.

The glutenin subunit compositions were fractionated by SDS-PAGE according to LAEMMLI (1970) using 4% w/v polyacrylamide for stacking gel, 8.7% w/v polyacrylamide for separating gel. The numbering system for bread wheat were determined according to PAYNE and LAWRENCE (1983) and PAYNE (1987) and quality score were calculated on the effect of individual bands or pairs of bands on gluten quality as determined by the alveograph test (POGNA and MELLINI, 1986; POGNA et al., 1987). Varieties were subdivided into homogeneous and heterogeneous classes.

RESULTS

Among the 44 varieties, 36 were homogeneous for HMW glutenin composition. From all varieties, 12 different patterns were observed being the HMW glutenin subunit composition. The most frequent patterns were 2*, 7+8, 5+10; 2*, 7+8, 5+10; 2*, 7+9, 5+10. Within these varieties, Bezostaya and Gerek 79 which are mostly grown in Turkey and these varieties have 2*, 7+9, 5+10; 2*, 7+8, 2+12, respectively. Bezostaya is accepted as high quality variety since Gerek 79 medium quality by milling and baking industry.

Within the 15 varieties of durum wheat, 11 were homogenous for HMW and LMW glutenin composition. The most frequent patterns were LMW-2 on Glu-B3 found in durum wheat varieties. Kunduru 1149 which is mostly grown variety in Central Anatolia Region and this variety has LMW-2.

Table 1. HMWG Subunit Composition of Homogenous Bread Wheat Varieties

Varieties	Subunit Composition no	Region	Subunit Composition			Glu-1 Quality Score	Number of Varieties
			Glu-A1	Glu-B1	Glu-D1
Bezostaya 1	1	Tran.a	2*	7+9	5+10	16	4
Sahin		E.A.b
Atilla-12		Traced
Pobeda		Trace
Flamura-85	2	Trace	2*	7+8	5+10	15	5
Flamura-80		Trace
Bolal 2953		Tran.
Kiraç 66		Tran.
Palandöken		E.A.
Pehlivan	3	Trace	2*	7+9	2+12	12	3
Prostor		Trace
Sadova 1		Trace
Ikizce 96	4	C.A.c	1	7+8	5+10	13	1
Sünter	5	C.A.	2*	7+8	2+12	11	12
Kizilca		C.A.
Gerek 79		Tran.
Kirgiz 95		Tran.
Sivas 111/33		C.A.
Ankara 093/44		C.A.
Yektay 406		Tran.
P8-8		Tran.
Sürak 1593/51		C.A.
4-22		Tran.
Yayla 305		Tran.
Sertak		Tran.
Dogu 88	6	E.A.	N	7+9	5+10	13	1
Vratza	7	Trace	1	7+8	2+12	9	1
Karasu 90	8	E.A.	N	7+8	5+10	12	1
Murat-1	9	Trace	1	7+9	2+12	10	1
P8-6	10	Tran.	2*	17+18	2+12	13	4
P8-5		Tran.
Kutluk 94		Tran.
Ak 702		Tran.
Sultan 95	11	Tran.	2*	7	2+12	9	2
Kirkpinar 79		Trace
Libellula	12	Trace	1	20	2+12	6	1

Tran^a: Transitional Region
E.A.^b: East Anatolian Region
C.A.^c: Central Anatolia
Trace^d: Trace Region

Table 2. LMWG Subunit Composition of Homogenous Durum Wheat Varieties

REFERENCES

POGNA, N.E. and MELLINI, F. 1986. Alla ricerca delle basi biochimiche e genetiche della qualita del glutine. L’Inform. Agr., 42: 65-66.

LAEMMLI, U.K., 1970. Cleavege of structural proteins during the assembly of the head of bacteriophage T4. Nature, 227: 680-685.

PAYNE, P.I., and LAWRENCE, G.J., 1983. Cataloge of allies for the complex gene loci, Glu-A1, Glu-B1 and Glu-D1 which code for the high-molecular-weight subunits of the glutenin in hexaploid wheat. Cereal Res. Commun., 11: 29-35.

PAYNE, P.I. 1987. Genetics of wheat storage proteins and the effect of allelic variation on bread-making quality. Ann. Res. Plant Physiol., 38: 141-153.

POGNA, N.E., MELLINI, F.and DAL BELIN PERIFFO, A., 1987. Glutenin subunits of Italian common wheats of good bread-making quality and comparative effects of high molecular weights glutenin subunits 2 and 5, 10 and 12 on flour quality. In B. BORGHI ed., Agriculture: Hard wheat: agronomic, technological, biochemical and genetic aspects, CEC. publ., Brussels, 53-69.