Author(s):

Piyusha Singh and NK Singh

Abstract: Wheat storage proteins accounted for up to 60% of the total grain proteins. They form gluten proteins, which make a visco-elastic network enables dough to be processed into bread, pasta and other products. A major effort of a plant breeder is the constant improvement of the best available genotypes for further enhancement in their yield potential either directly or through improvement of various factors which contribute indirectly to high yield. In order to study genetic variation of wheat relatives, electrophoretic patterns of seed storage proteins 45 LINES including some checks improved cultivars were fractionated by SDS-PAGE. The results showed some close relationship between T. urartu, T. dicoccum and bread wheat in the case of glutenin and gliadin. Therefore It was speculated that progenitor of A genome of cultivated wheat could be T. urartu strongly. A high level of polymorphism was detected in the glutenin and gliadin subunits of the wild wheat relatives, showing some similarities with cultivated bread wheat, useful breeding perspectives. The electrophoresis proved to be a suitable method to discriminate wheat variety and species. Also results of this study confirmed that the genetic variation amongst seed storage proteins of wild relatives were considerable. The wild progenitors are important genetic resources and therefore observed genetic variability could be use in any selection strategies.

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