Study of quality indicators and genetic affinity of hard wheat (Triticum durum Desf.) wheat samples by gliadin electrophoretic spectra

According to statistical indicators, wheat takes major part of food ration of people. It is raw material for preparing food products such as macarons, tandir bread etc. Under different environmental conditions it is important to develop wheat biotypes with high genetic diversity and variety is a biological factor that has strong influence on obtaining a high-quality product. The research aim is to define technological and biochemical indicators of hard wheat ( Triticum durum Desf.) genotypes and prolamin markers, to identify and passport reserve proteins of gliadin and gluten. It is appropriate to ensure the selection of existing genotypes by determining gliadin-encoding loci, which are considered markers of certain economically important traits. Overall were used 41 samples. Most of the samples had high vitreousness ranging between 84% and 100% which was determined in OLIS D3-3 diaphanascope. The amount of wet gluten was determined in KDI-1 apparatus. Grain moisture content was determined using a GAC 2100 Grain Analysis Computer. 9 samples were selected due to high-quality indicators. Polymorphism of gliadin resource proteins was electrophoretically analyzed on a polyacrylamide gel (Acid-PAGE) and based on the diversity of 4 zones (ω, γ, β, α) distinguished as a result of the analysis of the obtained electropherograms, 0-1 operation was performed, and the genetic diversity index was calculated. Based on results, it is more applicable to consider the allelic blocks of the gliadin-encoding loci related to quality, adaptability and productivity traits.