Determination of high/low moleculer weight glutenin and rheologial properties in some bread wheat lines

This study was conducted to determine and correlate high and low molecular weight glutenin alleles with advanced quality parameters, alveograph and farinograph elements in some advanced bread wheat genotypes. 10 lines and 1 variety were used as material in the study. According to the results of the study, 3 alleles were identified in the Glu-A1 locus, 3 alleles in the Glu-B1 locus, and 2 alleles in the Glu-D1 locus, which encode the subbands of high molecular weight gluten. A total of 17 alleles were identified, including 2 alleles in the Glu-A3 locus, which codes for the subbands of low molecular weight gluten, 4 alleles in the Glu-B3 locus, and 3 alleles in the Glu-D3 locus. "2*" in the Glu-A1, "7+9" and "17+18" in the Glu-B1, "5+10" in the Glu-D1, "c" in the Glu-A3, "b" in the Glu-B3 and "b" in the Glu-D3 which were found to be the most common allele. As a result of quality parameters and SDS-PAGE analyses, it was determined that the genotypes with more less bread quality were ESWYT-105 and ESWYT-106, and the genotypes with good bread quality were ESWYT-109 and ESWYT-122. It has been suggested that lines with good bread quality should be included in breeding programs and used as parents in crossing studies.