Sixty durum wheat genotypes were analysed for protein (gliadin) polymorphism to find out the existing genetic diversity, and to assess its utility for improvement in grain yield along with quality traits. Six different
alleles were found in land races, rust resistance sources and old released varieties, while two in recently released and advance lines. Most of the recently released varieties and advance lines showed γ-45/
alleles, which is the best type for pasta making quality, remaining showed γ-42/
allele, which are not good for pasta making. It is advisable to select for γ-45/
as a bio-chemical marker in the future breeding programmes. The rust resistance sources do not possess γ-45/
alleles, so these lines can be used as donors to introduce disease resistance in the good quality recently released varieties, which are containing γ-45/
alleles. From hierarchical analysis, it was found that landraces, released varieties and rust resistance sources are genetically distinct. The presence of new γ-gliadin patterns are interesting in rust resistance sources and need to be investigated for their role in pasta making as well as overall technological quality of durum wheat.
Anindya Roy, S Archana, M Jolly, T Nirupama, R P Johari, A Roy, A Sachdev and N Tiwari, 2002: Biochemical characterization of Indian durum wheats. Indian J of Plant Physiology
Tiwari N. , 'Biochemical characterization of Indian durum wheats' (2002) 7Indian J of Plant Physiology: 9-14.
Tiwari N. Biochemical characterization of Indian durum wheatsIndian J of Plant Physiology20027914)| false
Pogna N E, J C Autran, F Mellini, D Lafiandra and P Feillet, 1990: Chromosome 1B-encoded gliadins and glutenin subunits in durum wheat:genetics and relationship to gluten strength. J. Cereal Sci
Feillet P. , 'Chromosome 1B-encoded gliadins and glutenin subunits in durum wheat:genetics and relationship to gluten strength' (1990) 11J. Cereal Sci: 15-34.
Feillet P. Chromosome 1B-encoded gliadins and glutenin subunits in durum wheat:genetics and relationship to gluten strengthJ. Cereal Sci1990111534)| false