Detection of the varietal purity in sample of harvested wheat and triticale grains by prolamin marker
نویسندگان
چکیده
In 1997 and 1998 we used samples of harvested grain to verify the possibility of distinguishing 14 winter wheat genotypes and six triticale genotypes and detecting the impurity on the basis of the detection of polymorphism of prolamin kernel proteins using the methods of the PAGE ISTA. On the basis of the identity index two sister prolamin lines with different percentage of participation, which was based on the weather conditions of the year of harvest, were discovered in seven wheat genotypes (Astella, Brea, Hana, Ilona, Siria, Sofia and Šárka) and two triticale genotypes (Tornádo and KM 779). A foreign genotype was detected in the Hana and Astella varieties. The identity index of the impurity to the Astella and Hana variety (i.e. ii = 0.28 and ii = 0.20, respectively) was considerably lower. In an unknown genotype (impurity) we detected the gliadin block Gld 1B3, which is the genetic marker of rye translocation T1BL.1RS, the Sr31 gene of resistance to black rust, higher cold resistance and the marker of poor baking quality (presence of secalin genes). The results proved the potential practical application of the method of electrophoretic detection of polymorphism of prolamin proteins as markers of impurities of foreign genotypes in a seed sample.
منابع مشابه
Physical rice grain quality as affected by biophysical factors and pre-harvest practices
Varietal purity and proportions of grains with brown spots, fissured grains, chalky grains andwhole grains in a rice sample are important grain quality attributes influencing consumers'preference and price but little information exist on how these grain quality attributes are affectedby biophysical factors and pre-harvest practices. Several authors have studied in isolation theeffect of biophys...
متن کاملEffect of Lepidiumsativum Seed Gum on the Physicochemical and Sensory Properties of Cup Cake based on Triticale-Wheat Flour
Background and Objectives: One of the ways to increase nutritional value and reduce wheat consumption in baking products is to use alternative flours with better nutritional properties than wheat. Due to population growth and shortage of water resources for sufficient wheat production, it is necessary to produce these hybrid products that have higher nutritional properties and make them more di...
متن کاملApparent ileal digestibility of amino acids and metabolisable energy value in grains for broilers
Using ileal digestible amino acids in feed optimising will intensify feed protein utilizing and decrease nitrogen excretion to the environment. The study determined the apparent ileal digestibility (AID) coefficients of amino acids in barley, wheat, oats, triticale, maize, and dehulled oats in the diets of 180 Ross broiler chickens (aged 24–35 days). The birds were fed semi-purified diets that ...
متن کاملEffects of a 3-year reduced tillage on the yield and quality of grain and weed infestation of spring triticale (Triticosecale Wittmack)
This study was aimed at analyzing the yield, grain quality and weed infestation of spring triticale sown in 3 tillage systems: a) conventional tillage (CT)-shallow ploughing and harrowing after harvest of the previous crop, ploughing in the autumn; b) reduced tillage (RT)-only cultivator after harvest of the previous crop, and c) no-tillage (NT)-only glyphosate (360 g L-1) after harvest of ...
متن کاملComparative Analyses of Physicochemical and Technological Properties of Triticale, Rye and Wheat
Wheat, rye and triticale samples were evaluated in terms of physicochemical and technological properties. The triticale samples had higher susceptibility of sprouting compared to rye. The milling value of wheat and triticale samples was over 70, suggesting good milling properties and the ability to provide flours with low extraction rates. Of all studied grains, triticale had the lowest dough d...
متن کامل