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Öğe Determination of Allelic Compositions of Glu-1 and Glu-3 Loci in Bread Wheat Genotypes(Tarbiat Modares Univ, 2019) Bayram, Mustafa Erkan; Korkut, Kayıhan ZahitBreeding high-quality wheat cultivars is one of the main targets of breeding programs. Identification of High Molecular Weight Glutenin Subunits (HMW-GS) and Low Molecular Weight Glutenin Subunits (LMW-GS) alleles that confer high quality may be one of the easy ways to determine promising wheat lines in early generations. HMW-GS and LMW-GS alleles of 64 bread wheat (Triticum aestivum L.) genotypes from a Turkish breeding program including advanced lines and cultivars were identified using Sodium-Dodecyl-Sulfate PolyAcrylamide Gel (SDS-PAGE) electrophoresis method. In total, 26 alleles were identified including three alleles at the Glu-A1 locus, 6 alleles at the Glu-B1 locus, 2 alleles at the Glu-D locus, 6 alleles at the Glu-A3 locus, 7 at the Glu-B3 locus, and 2 alleles at the Glu-D3 locus. The most prevalent alleles among the 64 genotypes in the study were 2* (67.2%), 7+ 9 (42.2%), 5+10 (68.8%), A3c (28.1%), B3b (35.9%), and D3c (92.2%). The previously announced good flour quality conferring alleles 1, 17+18, 5+10 at Glu-1 loci and A3b, A3c, B3b, B3c, B3d, B3g at Glu-3 loci were also identified in the present study, indicating that these alleles can be used as markers for selection of higher-quality genotypes in wheat breeding programs. Introduction of the allele structure of the studied genotypes may enlighten the way for the wheat breeders in the crossing decisions.Öğe Effect of the glutenin genes on quality parameters in common wheat(Univ Zagreb, Fac Agriculture, 2020) Bayram, Mustafa Erkan; Korkut, Kayıhan ZahitAssociation of glutenin alleles with bread quality has long been known and identification of glutenin alleles may be very informative for the quality of the breeder's material. In this study, 64 wheat genotypes were evaluated for high and low molecular weight glutenin alleles (Glu-1 and Glu-3) and some quality parameters. Of the identified glutenin alleles, eleven were at the Glu-1 loci and 15 were at the Glu-3 loci. Highly significant (P<0.001) differences were found among the genotypes for all quality parameters. Associations of glutenin alleles with the quality parameters were also found significant. The positive effective glutenin alleles of Glu loci on quality traits were 1 at Glu-A1, 13+16, 17+18 and 7+8 at Glu-81 and 5+10 at Glu-D1, and A3d, A3e, A3f and A3b at GluA3, B3a, 83b and 83g at Glu-B3 and D3a at Glu-D3. The negative effective glutenin alleles of Glu loci on quality traits were null allele at Glu-A1, 7, 7+9 and 14+15 at Glu-B1, 2+12 at Glu-D1 loci, and A3a, A3c at Glu-A3, B3f, B3c at Glu-B3 and D3c at Glu-D3.Öğe EKMEKLİK BUĞDAY GENOTİPLERİNDE YÜKSEK VE DÜŞÜK MOLEKÜL AĞIRLIKLI GLUTENİN ALLELLERİNİN BELİRLENMESİ, VERİM VE KALİTEYLE İLİŞKİLERİ(Namık Kemal Üniversitesi, 2016) Bayram, Mustafa ErkanBu araştırma, verim ve kalite değerlendirmeleri için 8x8 kısmen dengeli üçlü latis deneme deseninde 2012-2013 üretim sezonunda yürütülen denemeden elde edilen 64 ekmeklik buğday genotipine ait buğday numuneleri ve glutenin genlerine ait YMA-GA ve DMA-GA allellerinin belirlenebilmesi amacıyla SDS-PAGE elektroforezi için 2012 yılında aynı genotiplere ait tek başak sıralarından elde edilen izolasyonlu tek başaklar ile yürütülmüştür. Glu-A1 lokusunda 3, Glu-B1’de 6, Glu-D1’de 2, Glu-A3’te 6, Glu-B3’te 7 ve Glu-D3’te 2 olmak üzere toplam 26 allel belirlenmiştir. Çalışmadaki 64 genotip içinde en yaygın alleller, 2* (%67.2), 7+9 (%42.2), 5+10 (%68.8), A3c (%28.1), B3b (%35.9) ve D3c (%92.2) allelleri olmuştur. Glutenin allelleri ile verim ve kalite değerleri arasında pozitif ve negatif önemli korelasyonlar belirlenmiştir. Çalışmadaki ileri hatlarda anaçlardan gelen allellerin dışında yeni alleller belirlenmiştir. Yeni allel oluşumları YMA-GA’ne göre DMA-GA allellerinde daha fazla gerçekleşmektedir. Yüksek kaliteyi ifade eden 1-17+18-5+10 YMA-GA allel kombinasyonuna bu çalışmada sadece Adana-99 ile Tosunbey’in sahip olduğu belirlenmiştir. Kalite analizlerine göre Adana-99 ve Tosunbey ile birlikte Pamukova-97, Aladane, Flamura-85 ve Bezostaya-1 çeşitleri yüksek değerler vermiştir. Bu çalışma ile YMA ve DMA alt birimlerini yöneten alleller ile verim ve kalite özellikleri arasındaki ilişkiler ortaya konulmuş ve ıslah programı içerisinde ekmeklik kalitesi yüksek genotiplerin belirlenebileceği anlaşılmıştır. SDS-PAGE elektroforez yöntemi, erken generasyonda markör destekli seleksiyona uygun bulunmuştur.Öğe Identification and evaluation of alveograph dough parameters of some bread wheat (Triticum aestivum L.) genotypes(2018) Bayram, Mustafa Erkan; Korkut, Kayıhan ZahitAlveograph analysis has long been one of the important methods in determination of breadmaking quality of wheat genotypes. Sixty-four bread wheat genotypes were analyzed for fivealveograph parameters including alveograph energy (W, 10-4joule) (AE), dough strength (P,mm), elasticity (L, mm) index of swelling (G, cm3), alveograph configuration ratio (P/L),protein content (PC) and hardness (HRD). Genotype means of AE ranged from 155.4 x10-4 Jto 444.7 x10-4 J. Ocoroni86/Pewit3 reached the highest AE value with 444.7 x10-4 J.Pamukova-97 was in the same statistical group with 426.5 x10-4 J AE value. Genotype meansof P ranged from 50.0 mm to 162.9 mm. Aköz/Galil had the highest P value with162.9 mm.Genotype means of L ranged from 40.6 mm to 180.8 mm. Sunco/Pastor had the highest Lvalue with 180.8 mm. Genotype means of G ranged from 14.35 cm3to 29.98 cm3.Sunco/Pastor had the highest G value with 29.98 cm3. Genotype means of P/L ranged from0.29 to 3.77. Aköz/Galil had the highest P/L rate with 3.77. The genotype means of proteincontent (PC) ranged from 10.6% to 14.2%. Genotypes with 13% or more PC in this studywere Pamukova-97/Arostor, Pewit-3, Aldane and Ocoroni-86/Pewit-3. The mean HRD valuesof the genotypes ranged from 46.5% to 68.0. The sisters of Adana-99/Sultan-95 (Genotypes 16and 17) and Pamukova-97/Sönmez were the hardest grained genotypes in the study. Theproduced information will be useful for bread wheat breeding programs attempting to improvehigh quality bread wheat cultivars.
