TECHNOLOGICAL AND BIOCHEMICAL ANALYSIS OF THE QUALITY OF FIVE ALGERIAN SOFT WHEAT (Triticum aestivum) VARIETIES: USE OF THE GLUTENINS PROFILES AS THE ALLELIC MARKERS
DOI:
https://doi.org/10.71336/jabs.1077Keywords:
Triticum aestivumn, milling quality, bread making quality, glutenins, allelic markersAbstract
The technological quality of wheat depends largely on the composition of the grain. The principal constituents responsible for the varietal differences are the storage proteins. This work has focused on technological and biochemical characterization of five varieties of soft wheat (Triticum aestivum) grown in Algeria: Anza; Arz; HD1220; Mahons Demias and Ain Abid. In addition, the polymorphisms of the high molecular weight glutenins subunits (HMW-GS) from 18 cereal varieties were analysed by SDS-PAGE and the obtained profiles were genetically defined. To achieve this work, the milling and the bread making values of the five varieties of wheat were determined. The physicochemical and technological analyses (proteins content, gluten content, starch content, amylase activity, sedimentation test, Chopin Alveograph test) were performed. The evaluation of the proteins levels indicated good rheological characteristics of a single variety: Ain Abid, who has interesting plastic properties (Good elasticity, good extensibility and a low sagging). A great diversity in three loci: GluA1, GluB1 and GluD1 was highlighted and the alleles positively correlated to the wheat quality were present in a remarkable way. These were alleles 2*, 1, 7-8, 7-9, 5-10 and 13-16. In addition, the associations in favour of a good quality were observed: allele 2* and allele 5-10; allele 17-18 and allele 2*; allele 1; allele 7-8.
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