Commenced in January 2007
Frequency: Monthly
Edition: International
Paper Count: 31097
Genetic Variation of Durum Wheat Landraces and Cultivars Using Morphological and Protein Markers

Authors: M. R. Naghavi, S. Rashidi Monfared, A. H. Ahkami, M. A. Ombidbakhsh


Knowledge of patterns of genetic diversity enhances the efficiency of germplasm conservation and improvement. In this study 96 Iranian landraces of Triticum turgidum originating from different geographical areas of Iran, along with 18 durum cultivars from ten countries were evaluated for variation in morphological and high molecular weight glutenin subunit (HMW-GS) composition. The first two principal components clearly separated the Iranian landraces from cultivars. Three alleles were present at the Glu-A1 locus and 11 alleles at Glu-B1. In both cultivars and landraces of durum wheat, the null allele (Glu-A1c) was observed more frequently than the Glu-A1a and Glu-A1b alleles. Two alleles, namely Glu-B1a (subunit 7) and Glu-B1e (subunit 20) represented the more frequent alleles at Glu-B1 locus. The results showed that the evaluated Iranian landraces formed an interesting source of favourable glutenin subunits that might be very desirable in breeding activities for improving pasta-making quality.

Keywords: Triticum turgidum var. durum, glutenin subunits, morphological characters

Digital Object Identifier (DOI):

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 1689


[1] J. A. Lee, and P. J. Kaltsikes, "The application of Mahalanobis-s generalised distances to measure genetic divergence in durum wheat" Euphytica, vol. 22, 1973, pp. 124-131.
[2] R. A. Graybosch, "High molecular weight glutenin subunit composition of cultivars, germplasm and parents of U. S. red winter wheat" J. Cere. Sci, vol. 32, 1992, pp. 1151-1155.
[3] H. Nakamura, "Genetic diversity of high-molecular-weight glutenin subunit compositions in landraces of hexaploid wheat from Japan" Euphytica, vol. 120, 2001, pp. 227- 234.
[4] A. H. D.Brown, and B.S. Weir, "Measuring genetic variability in plant populations". In ÔÇÿIsozymes in plant genetics and breeding-. Pp. 219-239. Part A, Elsevier, Amsterdam 1983.
[5] W. Seilmeier, H.D. Belitz, and H. Wieser, "Separation and quantitative determination of high-molecular weight subunits of glutenin from different wheat varieties and genetic variants of the variety Sicco". Z.Lebensm. Unters. Forsch. 192, 124-129. Sneath PHA, 1991.
[6] S. Ram, "High molecular weight glutenin subunit composition of Indian wheats and their relationships with dough strength". Plan. Bioc. Biot vol. 12, 2003, pp. 151-155.
[7] G. Branlard, J. C. Autran, and P. Monneveux, "High molecular weight glutenin subunits in durum wheat (T. durum)".- Theor. Appl. Genet. vol. 78, 1989, pp. 353-358.
[8] P.I. Payne, and G. J. Lawrence "Catalogue of alleles for the complex loci, Glu-A1, Glu-D1 which code for HMW subunits of glutenin hexaploid wheat".Cereal Res. Commun. vol. 11, 1983, pp. 29-35.
[9] N.E. Pogna, J.C. Autran, F. Mellini, and D. Lafiandra, "Chromosome 1B-encoded gliadins and glutenin subunits in durum wheat: genetics and relationship to gluten strength". J. Cere. Sci. vol. 11, 1990, pp. 15-34.
[10] C. N. Raciti, M. A. Doust, G. M. Lombardo, G. Boggini, and L. Pecetti, "Characterization of durum wheat mediterranean germplasm for high and low molecular weight glutenin subunits in relation with quality". European. J. Agro. vol. 19, 2003, pp. 373-382.
[11] C. Boggini, and N.E. Pogna, "The bread making quality and storage protein composition of Italian durum wheat". J. Cere. Sci. vol. 9, 1989, pp. 131-138.
[12] J. M. Carrillo, J. F. Vázquez, and J. Orellana, "Relationship between gluten strength and glutenin proteins in durum wheat cultivars". Plant Breed. vol. 104, 1990, pp. 325-333.
[13] C.Y. Liu, and A.J. Rathjen, "Association of high and low molecular weight glutenin subunits with dough strength in durum wheats (Triticum turgidum ssp. turgidum L. conv. durum (Desf.)) in southern Australia". Australian. J. Expe.Agri. vol. 36, 1996, pp. 451-458.
[14] G. Branlard, ad M. Dardevet, "Diversity of grain protein and bread wheat quality. II. Correlation between high molecular weight subunits of glutenin and flour characteristics". J. Cere. Sci. vol. 3, 1985, pp. 345- 354.