Biochemical and molecular characterization of wheat genotypes for biscuit quality
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Date
2005-07
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G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand)
Abstract
Wheat is the dominant grain of world commerce. India ranks 2nd in wheat production in the world and is self sufficient. However, its share in export market is negligible. It has a great potential to emerge as a reliable exporter of what and wheat products provided serious emphasis is given on the development of product specific varieties.
The present investigation deals with evaluation of 40 genotypes for biscuit making quality on the basis of different quality attributes viz. protein content (%) and sedimentation value (cc) and high molecular weight glutenin subunits (HMW-GS). Eighteen genotypes with protein content of < 11 % and sedimentation value of < 40 cc were found superior for biscuit making quality. SDS-PAGE analysis showed that Glu-1 score ranged fro 4-7 in low protein genotypes and subunit 2 + 12 at Glu-1 D locus appeared to be related with biscuit quality.
Ten low protein genotypes were evaluated for biscuit spread ratio and RAPD pattern. Biscuit spread values and diameter values were obtained in the range of 5.1 to 8.3 and 7.2 cm to 8.3 cm respectively.
RAPD analysis of ten low protein genotypes was done by using four random primers viz., UBC 552, UBC 535, UBC 337 and UBC 386. However, no primer was able to amplify unique loci and only primer UBC 552 gave polymorphic loci. Thus, primer specificity was essential to characterize wheat genotypes for the biscuit making quality at the molecular level.
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