Webinar #44 Importance of Marker Assisted Genome Analysis Quality Genome Analysis Kit M-KIN
Importance of Marker Assisted Genome Analysis Quality Genome Analysis Kit M-KIN
Asst. Prof. Dr. İsmail NANELİ
Asst. Prof. Dr. İsmail NANELİ
18th March 2022, 14:00 (Turkish Time)
Brief summary:
Gluten is one of the most important components in determining the quality characteristics of wheat varieties. The amount and quality of gluten proteins differ in different genotypes of wheat, and the characteristics related to bread quality should be at the maximum level. In gluten proteins, genetic factors generally affect the dough’s rheological properties and visco-elastic structure. In many academic studies, it has been reported that the gluten subunits gliadin and glutenin and their subunits gamma gliadins and HMW glutenins have significant effects on the quality of the final product. HMW-GS proteins are especially important in bread wheat varieties.
It is planned that every protein band that can be isolated from the HMW-GS proteins mentioned in the studies on quality scoring in the world as a quality indicator will be purified by further examinations and identified and placed in the marker. The technological validation work to be carried out does not only consist of the determination of protein bands by quantitative determination methods in the laboratory. For the production of markers, extraction, isolation, and purification steps of the protein bands that can be detected by electrophoresis studies in the laboratory were carried out.
A series of electrophoretic researches and quality analyzes were carried out within the scope of technological validation studies. First of all, internationally accepted foreign standard wheat varieties were collected and the protein band map of this wheat to be associated with quality was drawn. Then, the protein bands were compared with the bands in our domestic and registered wheat and their local equivalents were obtained. Using foreign bread wheat varieties, whose protein bands were determined in the SDS-PAGE system, as a marker, protein bands in 1A, 1B, 1D genomes of domestic bread wheat (Triticum aestivum L.) varieties were determined, and mixed protein extracts containing all types of bands prepared from domestic bread wheat varieties were used as markers has been tried. In these trials, the product to be produced was defined by using the already existing markers with molecular weight indicators.
Keywords: Fraction, Genome, Kit, Marker, Quality
