Allelic variation of low molecular weight glutenin subunits composition and the revealed genetic diversity in durum wheat Triticum turgidum L. ssp. durum

Low molecular weight glutenin subunits (LMW-GS) play an important role in determining the bread-making characteristics of dough in the end-use quality of wheat. In this study, A total of 149 worldwide-originated durum wheat were used to analyze the composition of LMW-GS using MALDI-TOF-MS. Based on the allelic variation of glutenin subunits, the genetic diversity was evaluated for the 149 durum wheat. Five types of alleles were identified at the Glu-A3 locus with Glu-A3e, Glu-A3a/c, Glu-A3f, Glu-A3d and Glu-A3b accounting for 43.0%, 16.1%, 12.8%, 10.1% and 7.4 % of the accessions, respectively. Five types of alleles were identified at the Glu-B3 locus: Glu-B3d (60.4%), Glu-B3b (6.0%), Glu-B3c (6.0%), Glu-B3h (2.7%) and Glu-B3f (0.7%). Two novel alleles encoding abnormal subunits 40500 Da and 41260 Da were identified at the Glu-A3 and Glu-B3 loci, respectively. Further studies are needed to match these novel alleles to previously discovered novel alleles. Moreover, the genetic diversity analysis indicated that great genetic variation existed in durum wheat among encoding loci of glutenin subunits, released periods of varieties and different geographical origins. The results provide more important information of potential germplasm for the improvement of durum wheat and common wheat