Scientific journal
Scientific Review. Biological science
ISSN 2500-3399
ПИ №ФС77-57454

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VARIANTS OF GLIADIN AND NUMBER OF DISULFIDE BOND IN WHEAT PROTEIN COMPLEXES

Netsvetaev V.P. 1 Kopus M.M. 2 Ryzhkova T.A. 1
1 «Belgorog state national research university»
2 «All-Russian Scientific Research Institute of Grain Crops. IG Kalinenko RAAS»
Investigated variants of gliadin controlled chromosomes 1A, 1B, 1D, 6A, 6B, 6D in the breeding material of winter wheat Belgorod State Research Institute of Agricultural and their effect on the number of disulfide bonds in the flour protein complex. In 2008, close to meteorological parameters growing season to the average long-term data for the Belgorod region differentiation of samples detected by protein aggregation ability of the studied samples. Found that the presence of rye proteins in wheat significantly reduced number of disulfide linkages between polypeptides and worsen the physical properties of gluten. The greatest number of disulfide bond formation protein complex among the studied samples of common wheat contributed to the following genetic factors responsible for the synthesis of gliadin: Gld 1A2. 1B1. 1D1. 6A3. 6B7. 6D2. Differences between the variants of proteins controlled gomelogy group chromosomes 6, the number of disulfide linkages were insignificant.