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Türkiye’de Yetiştirilen Bazı Tescilli ve Yerel Makarnalık Buğday Çeşitlerinin HMW-Glutenin Allelleri Bakımından Karakterizasyonu
(Analysis of Some Turkish Durum Wheat Cultivars and Landraces for HMW-Glutenin Subunits )

Author : Tuğba GÜLEÇ  Ahmet YILDIRIM Mehmet KOYUNCU Abdulvahit SAYASLAN  
Type :
Printing Year : 2019
Number : 2019-1
Page : 74-80


Summary
Makarnalık buğdayda kalite, protein miktarı ve özelliği ile ilgilidir. Makarnalık buğdayda bulunan gluten, hamurun elastik özelliğinde etkili glutenin ve hamurun viskoz özelliğinde etkili gliadin proteinlerinden oluşmaktadır. Bu proteinlerden HMW-glutenin allelleri, 1. grup kromozomların uzun kolları üzerine haritalanmış Glu-A1, Glu-B1, Glu-D1 lokusları tarafından kodlanmaktadır ve kalite ile ilişkili olduğu düşünülmektedir. Bu çalışma, Türkiye’nin farklı bölgelerinde yetiştirilen 17 adet tescilli ve 15 adet yerel makarnalık buğday çeşitlerinin HMW-Glutenin allellerinin varlığı bakımından taranması amacıyla yürütülmüştür. Standart çeşit olarak 7 adet ekmeklik buğday çeşitleri kullanılmıştır. Araştırmada makarnalık buğday çeşitlerinden beşer tohum alınarak embriyo ve endospermleri ayrılmıştır. Endospermlerden izole edilen gluteninler, 1. grup kromozomların uzun kolları üzerine haritalanmış HMW-Glutenin allelleri açısından, SDS-PAGE yöntemi kullanılarak taranmıştır. Sonuç olarak, SDS-PAGE taramaları sonucunda elde edilen HMW-Glutenin allelleriyle daha önceki çalışmalarda belirlenmiş olan LMW-Glutenin ve ?-gliadin allelleri karşılaştırılarak, mevcut çeşitlerin durumları belirlenmiştir.

Turkish Keywords
Makarnalık Buğday, Triticum durum, HMW-Glutenin, LMW Glutenin, ?-Gliadin

Abstract
Gluten is a complex mixture of proteins composed mainly of glutenins and the gliadins. A strong correlation exists between the presence of certain gliadin and glutenin proteins and the viscoelastic properties of the gluten. For instance, HMW-glutenin subunits, encoded by the Glu-A1, Glu-B1 and Glu-D1 loci that are located on the long arms of chromosome 1, are strongly related to quality. This study was performed to determine the composition of HMW-glutenin subunits in 17 Turkish durum wheat cultivars and 15 durum landraces gathered from different regions of Turkey. Seven bread wheat cultivars were used as standards. Five seeds from each cultivar were cut into two halves and one half was used for protein electrophoresis. The SDS-PAGE was performed to determine the composition of HMW-glutenin subunits. As a result, HMW-Glutenin alleles obtained from the SDS-PAGE screenings were compared with known LMW-Glutenins and ?-gliadin alleles determined in previous studies and the quality-related situations of the durum genotypes were assessed.

Keywords
Durum wheat, Triticum durum, HMW-Glutenin, LMW-Glutenin, ?-gliadin

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