Genetic diversity and evaluation of wheat genetic resources by biochemical and molecular markers

Identification and characterization of wheat kernel proteins (seed storage proteins and waxy proteins) by electrophoresis, chromatography, polymerase chain reaction (PCR); relationships between composition, structure and qualitative aspects of wheat kernel proteins; protein content (NIR); gluten quality by SDS sedimentation test (SDS-ST) . The research unit work and have a long experience in the studies on genetical, biochemical and molecular aspects of wheat kernel proteins (gliadins, glutenins and waxy proteins). These studies have contributed to identify and preserve as genetic resources, genotypes without specific protein components or group of components (null forms), lines useful for being used as genetic marker of wheat quality.