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Genetic variability for grain quality attributes and HMW proteins in bread wheat, durum wheat and triticale

KrishiKosh

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Title Genetic variability for grain quality attributes and HMW proteins in bread wheat, durum wheat and triticale
 
Creator Raosaheb, Magar Dhanaji
 
Contributor Chhabra, A.K.
 
Subject Biological phenomena, Crops, Productivity, Yields, Land resources, Economics, Markets, Marketing, Tillage equipment, Mass media
 
Description Genetic variability analysis is an important aspect of wheat and triticale grain quality
improvement. The present study was conducted to analyze genetic variability in grain quality
traits and HMW proteins. It was resolved into two experiments. The first experiment was
conducted to assess the genotypic variation for grain quality traits of wheat and triticale
genotypes. The observations on physico-chemical characteristics of wheat were recorded. These
are directly or indirectly related to end-use quality, viz., grain weight (g), grain density (g/cc),
grain crushing hardness (kg/seed), hectolitre weight (kg/hl), protein content (%), starch content
(%), reducing and non-reducing sugars (%), total lipids (%), sedimentation value (ml),
pelshenke value (min.), minerals [Cu, Fe, Mn, Zn (ppm)] and crude fibre (%).
The data revealed significant genotypic variation for all the physico-chemical
parameters of grain quality, viz., grain weight, grain density, grain crushing hardness, hectolitre
weight, protein content, starch content, reducing and non-reducing sugars, total lipids,
sedimentation value, crude fibre, pelshenke value, and all the minerals [Fe, Mn and Zn] except
Cu content.
The second experiment aimed at characterization of genotypes by protein profiling of
seed storage proteins through electrophoresis (SDS-PAGE). The HMW subunit composition of
10 T.aestivum genotypes was determined and HMW glutenin subunits were identified and
numbered. Overall quality scores of the HMW glutenin sub-units (Glu-1 quality scores) for a
given genotype could thus be obtained as the sum of the scores were calculated. Allelic
variations for HMW-glutenins were observed at each of the three complex loci i.e. Glu-1A, Glu-
1B and Glu-1D. The results revealed that the HMW glutenin subunit 5+10 was invariably
associated with good bread making quality as inferred from grain quality score.
The cluster analysis based on protein banding pattern broadly divided the wheat and
triticale genotypes into two groups. Ten genotypes were differentiated from each other.
Implication of results obtained in the study is discussed for wheat and triticale breeding.
 
Date 2016-11-11T13:58:49Z
2016-11-11T13:58:49Z
2010
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/85120
 
Language en
 
Format application/pdf
 
Publisher CCSHAU