GENETIC DIVERSITY ANALYSIS BY SDS-PAGE AND SCORING MIXOGRAPH DOUGH OF ALGERIAN DURUM WHEAT (TRITICUM TURGIDUM L. VAR. DURUM)

Abstract

Durum wheat is used predominantly for pasta and couscous but the use of durum wheat for breads is also common in Mediterranean countries. High molecular weight (HMW-GS) and Low molecular weight glutenin subunits (LMW-GS) play an important role in determining the bread quality of durum wheat. In this study we used twenty one local and introduced durum wheat varieties cultivated in Algeria, that were grown in the same environmental conditions. These cultivars were evaluated for their variability in several traits related to technological qualities. The present study showed the presence of significant differences within our genetic resources for several traits. Indeed, by SDS-PAGE, a low diversity was shown among genotypes used at Glu-A1 locus, confirming the dominance of (c) allele, however Glu-B1 present a high diversity with the superiority of (b) and (e) alleles. Based on mixing time (MT) and bandwidth at peak dough resistance (BWPDR) values, Mixograph test indicated a mean score of 6.5 suggesting a good bread making ability of Algerian durum wheat. In fact, Ofanto, Mexicali75, Vitron, Chen’s and Saoura held the top of the rank scoring a value of 8, followed by Hedba03, Simeto and Marzak (used as check) showing a score of 7.5. This is due to the presence in their flours a high gluten strength according to the test of SDS sedimentation. These results are very motivating to be used in local durum wheat improvement program.

Keywords

• bread making
• durum wheat
• genetic diversity
• gluten strength
• scoring dough