Agricultural Research Management Information System

Home
Research Summary
Search
About Us
- ARMIS
- Brochure
Contact Us
Report
User Request
Data Input
Help
- Operation Manual
  - PDF
  - Video
- Program Area & Commodity
We have reached 37600 number of research entries at this moment.

- Logout

Research Detail

Home
Research
Detail

Molecular and Biochemical Characterization of Bangladeshi Wheat Varieties for Bread Making Quality

Sbatie Lama
Biotechnology Division, Bangladesh Agricultural Research Institute, Joydebpur, Gazipur-1701, Bangladesh

M. A. Y. Akhond
Biotechnology Division, Bangladesh Agricultural Research Institute, Joydebpur, Gazipur-1701, Bangladesh

Abstract/ Executive Summary:

The experiment was conducted with a view to characterize 26 wheat varieties for bread making quality through Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis (SDS-PAGE) method Considerable diversity with respect to three Glu-AI, Glu-Bl and Glu-DI loci were observed In Glu-AI loci, null, Axi and Ax2* alleles were found with the frequency of 3.85%, 7.69% and 84.62%. In Glu-Bl locus 6 different alleles such as Bx7, Bx7+By8, Bx7+By9, Bx13+By16, Bx14+ByI5 and Bx17+ByI8 were detected In Glu-DI locus, Dx5+DyIO, Dx2+Dy12 and Dy12 were recognized with the frequency of 61. 54%, 11.54% and 26.92% respectively. Quality score of genotypes ranged from> 3 to 10 and 6 wheat varieties were found to have highest quality score 10. Among the varieties, Kalyansona, Sonora- 64, Pavon-76, Akbar and BARl Gom28 had the best combination of HMW:GS and were regarded as of best bread making quality. The experiment is being continued for further analysis with peR to confirm the presence of some specific HMW-GS genes that played a very important role in determining bread making quality in wheat.

Keywords: Wheat, Bread making quality, Protein, Molecular

Location: Biotechnology Division, Bangladesh Agricultural Research Institute, Joydebpur, Gazipur, Bangladesh

Start Date:

End Date:

Program Area: Variety and Species

Commodity: Wheat, Bread

Objectives:

Objective of the study was to identify HMW-GS of wheat varieties grown in Bangladesh in relation to the bread making quality both in protein and molecular level using SOS-PAGE and PCR based techniques.

Methodology:

Protein was extracted from the 26 studied varieties/lines of wheat seeds following standard procedures for SOS-PAGE analysis of HMW-GS. HMW-GS are SOS-PAGE in 10% polyacrylamide gel with 1.28% cross-linker concentration. Then the samples were loaded at 25µL/lane. The gels were run at constant 200V for 1.5 hours. The SOS-polyacrylamide gels were stained with standard staining solution followed by de-staining in tap water for 24 hrs for occasional shaking and changing water for 5-6 times. The protein bands were imaged through gel documentation system (Alpha Inotech, USA) system.

Source of Information: Annual Research Report (2013-2014), Biotechnology Division, BARI, Gazipur

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Three different types of Glu-A1 alleles were found in all 26 wheat varieties, Ax1, Ax2* and null allele. The results showed that the allele Ax2* is a common feature in 23 wheat varieties. Axl and null alleles were found in 2 and 1 wheat varieties, respectively. A total of six different Glu-l B alleles were found in 26 wheat varieties. The alleles were Bx7, Bx7+By8, Bx7+By9, BxI7+By18, Bx13+By16 and Bxl4+ByI5. In Glu-lD loci 2 types of alleles were found, i. e., Dx5+Dy10 and Dx2+DyI2. Dx5+Dyl0 and Dx2+Dy12 alleles were found in 16, and 3 wheat varieties, respectively. SOS-PAGE results showed the presence of Oy12 allele without Ox2 allele in 7 wheat varieties (lane 4, 8, 11, 12, 13, 15 and 17). The quality scores displayed a range from >3 to 10, however generally good quality score of eight was more frequent (30. 77%). The highest quality scores of 10 and 9 were observed in 19.23% and 15.38% of genotypes, respectively.

Knowledge Management: Report/Proceedings