engleski

Variability of albumin loci in wheat

The non-prolamin proteins ; albumins and globulins of wheat, comprises 15-20% of total wheat flour proteins. Albumins are soluble in water and globulins are soluble in salts ; and are considered to have nutritionally better amino acid compositions (higher lysine and methionine contents) as compared to the rest of the proteins in the wheat grain. Some of the higher molecular mass albumins (HMW Alb) and certain globulins have significant influence rheological quality of wheat flour as storage protein function of glutenin complex by forming disulphide bonds. Total of 50 hexaploid winter wheat varieties (Triticum aestivum ssp. vulgare L.) registered in Croatia was used in this study. Determination of albumin composition on Alb-1 i Alb-2 loci was conducted according to BSA guidelines for wheat electrophoresis using PAGE pH 8.9 method. Identification of albumin subunits was performed in comparison with standard example varieties by UPOV TG/3/11. Statistical analysis was performed using NTSYS ver.2.2. Most abounded albumin subunit on Alb-1 and Alb-2 loci was 87+90+92+94 with frequency of 36% while subunits 88+90, 87+95+97, 90+95+97 and 85+92+94+95+97 were present in only 2% of wheat germplasm. Highest average genetic diversity (He) and Pic values was estimated for Alb-1 loci.

varijability ; winter wheat ; UPOV ; albumins

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