Analyse Moléculaire De La Diversité Génétique Des Protéines De Réserves Chez Quatre Variétés De Blé Dur (Triticum turgidum L.var durum)

Abstract

The molecular polymorphism of the stock proteins, namely, glutenin and gliadin has been studied in order to perform a comparison of the genes coding for these factors in the quality of bread as much as they are major contributors to the elasticity and formation of wheat dough. DNA markers for quality traits are currently being used by wheat breeders to directly measure traits and performing biochemical tests. The aim of this study was to use DNA markers to search for varieties with glutenin genes (HMW and LMW) and gliadin genes also. 4 durum wheat varieties (alexandrium, murcenese, italicum and valencia) were used for these genes using PCR/RFLP markers via (F-56) and (R-56) primers. Results obtained show that polymorphism rate of this two primer is 54.54%. These two primers produce the same number of amplifiers whose size is 536bp. A total of eleven fragments are obtained for each primer. Five are relatively polymorphic, which concerns the genotype: 4, 20, 76, 91 and 92 through the pairing of an expression density materialized by low intensity bands. The study also revealed that there was no product at 527bp, the size of (HMW) glutenin gene; this indicates that the 100 genotypes do not contain this gene. Thus indicating its poverty in this element; compared to the (LMW) subunit of this gene which accounts for about 60% of glutenin proteins. While there is 770bp product for the gliadin gene, which indicates also that the 100 genotypes contain this gene. Thus indicating its good quality for bread making.