Molecular and biochemical screening of Turkish durum wheat landraces for gamma-gliadin and lmw-glutenin proteins associated with pasta-cooking quality

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dc.contributor.authorYıldırım, Ahmet
dc.contributor.authorEserkaya Güleç, Tuğba
dc.contributor.authorSayaslan, Abdulvahit
dc.contributor.authorKoyuncu, Mehmet
dc.contributor.authorSönmezoğlu, Özlem Ateş
dc.contributor.authorKandemir, Nejdet
dc.date.accessioned2019-12-06T21:02:22Z
dc.date.available2019-12-06T21:02:22Z
dc.date.issued2011
dc.departmentKMÜ, Kamil Özdağ Fen Fakültesi, Biyoloji Bölümüen_US
dc.departmentKMÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
dc.departmentKMÜ, Teknik Bilimler MYO, Organik Tarım Programı
dc.description.abstractIn recent years, pasta-cooking quality has become an important issue in durum wheat breeding. Pasta-cooking quality of durum wheat has been shown to depend mainly on protein content and gluten properties. Gluten is a complex mixture of proteins composed of gliadins and glutenins. A strong correlation exists between certain gamma-gliadin and/or LMW-glutenin proteins and the viscoelastic properties of gluten affecting al dente cooking quality of pasta goods. Of those proteins, gamma-gliadin 45 and LMW-2 glutenin alleles are correlated with proper gluten strength and superior pasta-cooking quality, whereas gamma-gliadin 42 and LMW-1 glutenin tend to provide weak gluten with reduced cooking quality. In this study, DNA and protein markers have been jointly used for the analysis of gamma-gliadin and LMW-glutenin QTLs of Turkish local durum wheat cultivars (landraces) affecting pasta-cooking quality. For that purposes, 13 SSR, one STS and two GAG primers linked to Gli-B1 loci were used. Polymorphic relations of 28 Turkish durum wheat landraces with Canadian durum wheat cultivars of Kyle and Avonlea were determined through PCR reactions. Additionally, gliadin and LMW-glutenin proteins of the landraces were separated using A-PAGE and SDS-PAGE techniques, respectively. Of the 28 durum landraces, 17 were determined carrying gamma-gliadin 45 and LMW-2 glutenin proteins associated with proper gluten strength and superior pasta-cooking quality.en_US
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK)Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [1070004, COST-FA-0604]en_US
dc.description.sponsorshipThis study was supported by the Scientific and Technological Research Council of Turkey (TUBITAK; project no. 1070004) within the framework of COST-FA-0604 TritiGen Action.en_US
dc.identifier.citationYıldırım, A., Güleç, T. E., Sayaslan, A., Koyuncu, M., Sönmezoğlu, Ö. A., Kandemir, N. (2011). Molecular and biochemical screening of Turkish durum wheat landraces for gamma-gliadin and lmw-glutenin proteins associated with pasta-cooking quality. Turkish Journal Of Field Crops, 16, 2, 220-224.
dc.identifier.endpage224en_US
dc.identifier.issn1301-1111
dc.identifier.issue2en_US
dc.identifier.startpage220en_US
dc.identifier.trdizinid128766
dc.identifier.urihttps://hdl.handle.net/11492/2310
dc.identifier.volume16en_US
dc.identifier.wosWOS:000299647200022
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakTR-Dizin
dc.institutionauthorEserkaya Güleç, Tuğba
dc.institutionauthorSayaslan, Abdulvahit
dc.institutionauthorKoyuncu, Mehmet
dc.institutionauthorSönmezoğlu, Özlem Ateş
dc.institutionauthoridEserkaya Güleç, Tuğba/0000-0002-1755-1082
dc.institutionauthoridSayaslan, Abdulvahit/0000-0001-7161-1552
dc.institutionauthoridKoyuncu, Mehmet/0000-0002-7704-9529
dc.institutionauthoridSönmezoğlu, Özlem Ateş/0000-0002-3423-7095
dc.language.isoen
dc.publisherSoc Field Crop Scien_US
dc.relation.journalTurkish Journal Of Field Cropsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectTriticum durumen_US
dc.subjectPasta-cooking qualityen_US
dc.subjectGamma-gliadin 45en_US
dc.subjectSSRen_US
dc.subjectA-pageen_US
dc.subjectSDS-pageen_US
dc.titleMolecular and biochemical screening of Turkish durum wheat landraces for gamma-gliadin and lmw-glutenin proteins associated with pasta-cooking qualityen_US
dc.typeArticle

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