Molecular characterization of glutenins in wheat varieties differing in Chapati quality characteristics

• Published in: Journal of plant biochemistry and biotechnology 2002-01, Vol.11 (1), p.33-36
• Main Authors: Bhatnagar, T, Sachdev, A, Jhari, R.P.(Indian Agricultural Research Institute, New Delhi (India). Division of Biochemistry)
• Format: Article
• Language: English
• Subjects: CALIDAD; COCCIÓN; COOKING; CUISSON; GLUTENINAS; GLUTENINS; GLUTÉNINE; NUCLEOTIDE SEQUENCE; PCR; QUALITY; QUALITÉ; SECUENCIA NUCLEOTÍDICA; SÉQUENCE NUCLÉOTIDIQUE; TRITICUM AESTIVUM; VARIEDADES; VARIETIES; VARIÉTÉ
• ISSN: 0971-7811; 0974-1275
• DOI: 10.1007/BF03263131

Five wheat (Triticum aestivum) varieties differing in chapatiquality characteristics viz. C-306, K-68, HD-2745 and HD-2735 with good and Sonalika with poor chapati quality characteristics, were selected for the characterization or distribution of glutenin genes. Polymorphism was observed when genomic DMA of wheat varieties was hybridized with a HMW glutenin probe [glutenin subunit 10 (Dy10)]. No hybridization was observed in Sonalika. PCR amplification of genomic DNA with the LMW glutenin gene-specific primers did not show any polymorphism. However, with HMW glutenin gene-specific primers a single band of - 650 bp was obtained in all the good chapati characteristic wheat varieties.The amplified fragment was sequenced and found to have sequence homology with HMW glutenin subunit DxS.The deduced protein structure analysis showed that the peptide was made up of N-terminally placed a-helices and centrally placed repetitive p-turns.