Polymorphism of proteins in selected slovak winter wheat genotypes using SDS-PAGE
Authors
Dana MIHÁLIKOVÁ
Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of
Biochemistry and Biotechnology, Tr. A. Hlinku 2, 949 76 Nitra, Slovak Republic
Zdenka GÁLOVÁ
Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of
Biochemistry and Biotechnology, Tr. A. Hlinku 2, 949 76 Nitra, Slovak Republic
Lenka PETROVIČOVÁ
Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of
Biochemistry and Biotechnology, Tr. A. Hlinku 2, 949 76 Nitra, Slovak Republic
Milan CHŇAPEK
Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of
Biochemistry and Biotechnology, Tr. A. Hlinku 2, 949 76 Nitra, Slovak Republic
prediction of technological quality, SDS-PAGE, storage proteins, winter wheat
Abstract
Winter wheat is especially used for bread-making. The specific composition of the grain storage proteins and the representation of individual subunits determines the baking quality of wheat. The aim of this study was to analyze 15 slovak varieties of the winter wheat (Triticum aestivum L.) based on protein polymorphism and to predict their technological quality. SDS-PAGE method by ISTA was used to separate glutenin protein subunits. Glutenins were separated into HMW-GS (15.13%) and LMW-GS (65.89%) on the basis of molecular weight in SDS-PAGE. At the locus Glu- A1 was found allele Null (53% of genotypes) and allele 1 (47% of genotypes). The locus Glu-B1 was represented by the HMW-GS subunits 6+8 (33% of genotypes), 7+8 (27% of genotypes), 7+9 (40% of genotypes). At the locus Glu-D1 were detected two subunits, 2+12 (33% of genotypes) and 5+10 (67% of genotypes) which is correlated with good bread-making properties. The Glu – score was ranged from 4 (genotype Viglanka) to 10 (genotypes Viola, Vladarka). According to the representation of individual glutenin subunits in samples, the dendrogram of genetic similarity was constructed. By the prediction of quality the results showed that the best technological quality was significant in the varieties Viola and Vladarka which are suitable for use in food processing.
