WHEAT (Triticum aestivum L.) CULTIVARS IDENTIFICATION BY GLIADIN AND GLUTENIN ELECTROPHORETIC PATTERNS

Abstract

The electrophoretic patterns of gliadins and glutenins were used to identify and characterize ten varieties of wheat (Triticum aestivum L.). The variability in composition was higher in gliadins than glutenin subunits. The electrophoretic characterization of individuals belonging to different varieties was used to assess varietal purity. This is a rapid and efficient methodology which takes advantage of requiring a very small sample. Glutenins and gliadins patterns showed that there is a lack of varietal purity for the Collection 1748, whereas variety Genaro T81 only showed differences for glutenins. Variety Temporalera M87 and selection 10 had homogenity in both proteins electrophoretic patterns.