Determining quality characteristics of some wheat varieties cultivated in Çanakkale

In this research, some of the quality properties of Sagittario, Kaşifbey and Gönen wheat varieties which are agricultured in region of Çanakkale, were analyzed. 26 bread wheats, grown in Merkez, Gelibolu and Biga locations during 2009 growing season, were used in experiments. One thousand kernel weight, wet gluten, gluten index, Zeleny sedimentation, modified sedimentation and row protein values were determined. Sodium dodecylsulphate polyacrilamide gel electrophoresis (SDS-PAGE) method was used to determine band patterns of high molecular weight (HMW) and low molecular weight (LMW) glutenin subunits and to show homogeneity and/or heterogeneity. Sagittario, Kaşifbey and Gönen wheat varieties had 3.9-5.1 g, 3.2-3.8 g, 3.5-4.6 g one thousand kernel weight amounts, 20.6-32.1 g, 20.8-30.8 g, 22.1-29.9 g wet gluten amounts; 32.0-47.0 mL, 26.7-42.7 mL, 22.3-45.3 mL Zeleny sedimantation values; 32.0-62.0 mL, 24.7-46.7 mL, 19.0-65.0 mL modified sedimentation values; 9.2%-14.4%, 10.0%-13.6%, 10.0%-13.2% row protein values, respectively. There were intense bands at the HMW region of the SDS-PAGE gels of three cultivars when stained for glycoproteins. Consequently, variety properties were just found to have a significant effect on one thousand kernel weight. Although the genotype factor expected to influence on the other properties, a statistically insignificant effect is probably based on the small volume of samples. The values of corelation were found significant among some quality properties (p?0,01). These are between; the wet gluten and row protein (r=0.939**), Zeleny sedimentation and the wet gluten (r=0.719**), modified sedimentation and the wet gluten (r=0.708**), Zeleny sedimentation and modified sedimentation (r=0.904**).Keywords: SDS-PAGE, gluten, quality, wheat