Türkiye’de Yetiştirilen Bazı Tescilli ve Yerel Makarnalık Buğday Çeşitlerinin HMW-Glutenin Allelleri Bakımından Karakterizasyonu
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 araştırma, Türkiye’nin farklı bölgelerinde yetiştirilen farklı makarnalık buğday çeşitlerinin HMW-Glutenin allellerinin varlığı bakımından taranması amacıyla 2012 yılında Karaman’da yürütülmüştür. Araştırmada 17 adet tescilli ve 15 adet yerel olarak yetiştirilen makarnalık buğday çeşidi ile standart çeşit olarak yedi adet ekmeklik buğday çeşidi kullanılmıştır. 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. SDS-PAGE taramaları sonucunda elde edilen HMW-Glutenin allelleriyle daha önceki çalışmalarda belirlenmiş olan LMW-Glutenin ve -gliadin allelleri karşılaştırılarak, mevcut çeşitlerin durumları belirlenmiştir. Çalışma sonucunda, makarnalık buğday tohumunda birlikte bulunduğunda kalite üzerine olumsuz etki yapan 1 ve 7+8 HMW-G allellerinin aynı zamanda LMW-1-Glutenin ve -gliadin 42’e sahip oldukları görülmüştür. Makarna kalitesi üzerinde olumlu etkisi olan LMW-2 glutenin ve -gliadin 45’i taşıyan çeşitlerin, ayrı ayrı 7+9 HMW-Glutenin ve 14+15 HMW-Glutenin allellerini taşıdığı belirlenmiştir. 6+8 HMWGlutenin ve 17+18 HMW-Glutenin allellerinin ise tek başına kalite üzerinde etkisiyle ilgili bir sonuca varılamayacağı saptanmıştır.
Analysis of Some Turkish Durum Wheat Cultivars and Landraces for HMW-Glutenin Subunits
Gluten is a complex mixture of proteins composed mainly of glutenins and the gliadins. A strongcorrelation exists between the presence of certain gliadin and glutenin proteins and the viscoelastic propertiesof the gluten. For instance, HMW-glutenin subunits, encoded by the Glu-A1, Glu-B1 and Glu-D1 loci that arelocated on the long arms of chromosome 1, are strongly related to quality. This study were made for screeningfor the presence of HMW glutenin alleles of the durum wheat varieties grown in different regions of Turkey in2012. In search, 17 Turkish durum wheat cultivars and 15 durum landraces and seven bread wheat cultivars asstandards were used. This study was performed to determine the composition of HMW-glutenin subunits ingathered from different regions of Turkey. Five seeds from each cultivar were cut into two halves and one halfwas used for protein electrophoresis. The SDS-PAGE was performed to determine the composition of HMWgluteninsubunits. As a result, HMW-Glutenin alleles obtained from the SDS-PAGE screenings were comparedwith known LMW-Glutenins and -gliadin alleles determined in previous studies and the quality-relatedsituations of the durum genotypes were assessed. As a result of the study, it was observed that 1 and 7+8HMW-G subunits, which had a negative effect on quality when they were found together with durum wheatseeds, also included LMW-1-Glutenin and -gliadin 42. It has been determined that the varieties containingLMW-2 glutenin and -gliadin 45 which have a positive effect on the quality of pasta also include 7+9 HMWGluteninand 14+15 HMW-Glutenin subunits separately. It was determined that a single conclusion could notbe reached regarding the effect of 6+8 HMW-Glutenin and 17+18 HMW-Glutenin subunits on quality.
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- ISSN: 1300-2910
- Yayın Aralığı: Yılda 3 Sayı
- Başlangıç: 1985
- Yayıncı: Tokat Gaziosmanpaşa Üniversitesi Ziraat Fakültesi Dergisi Yayın Ofisi
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