Genetic determination of technological quality in Triticum durum

Sa？etak Abstract Background and Purpose: This paper presents the results of an investigation of gliadin alleles variability and their relationship to technological quality components in 21 durum wheat cultivars. Material and Methods: Seeds of 21 durum cultivars were crashed and used for extraction of gliadins by 70% ethanols. At least 30 seeds were used for gliadin extraction. The composition of gliadin components was analyzed by acid polyacrylamide gel electrophoresis (pH=3.1). Electrophoregrams were used for identification of gliadin alleles. Technological quality of geneticaly divergent durum cultivars were evaluated by determination of wet gluten content and rheological (farinographic) dough properties. Results and Conclusion: Polymorphysms of alleles at each locus was registered. At four gliadin loci 27 different alleles were determined by analysis of 21 durum cultivars. Each cultivar had different gliadin allele composition. Frequency of each allele was computed and varied in the ratio from 4.8% to 42.9%. Values of flour water absorption and gluten contents had on the level of B1 and B2 quality classes. Gliadin alleles at the Gli-B1 locus showed the highest positive connection with gluten contents. High frequency of alleles was related with good gluten quality and water absorption of flour. Gliadins can be used as a marker for biological traits of wheat