LAUSR

Wheat gluten proteins are extremely important proteins in terms of quality. Glutenin from the sub-units of gluten, because of the multi-polymer structure is effective in the rheological properties of the dough. In the study, samples taken from the endosperm section of local bread wheat (Triticum aestivum L.) genotypes; The HMW-GS band patterns in the 1A, 1B, 1D genomes were determined, and the band patterns of the glutenin were determined using the vertical electrophoresis apparatus by SDS-PAGE. During the determination of HMW-GSs; Cheyenne, Gabo, Chinese Spring, Janz, Insignia genotypes were used as markers. According to the data obtained, some bread wheat genotypes carry high-quality glutenin bands found in the markers used in the study. As a result, in accordance with the data obtained from the study, the use of some bread wheat genotypes with high-quality scores in production will contribute to the development of high-quality products. However, a high-quality score with the improvement of genotypes used as parental lines, yield, and quality of high-new bread wheat cultivars will be developed.