Abstract
Gliadins from 30 durum wheat (Triticum turgidum L.) cultivars grown at three locations were extracted and separated by polyacrylamide gel electrophoresis. Cultivars could be classified as belonging to one of two groups based on the presence or absence of two bands (designated 42 and 45 according to their mobility) in their electrophoregrams. The two groups were compared for quality characteristics. Cultivars in group I (band 42 present, 45 absent) were characterized by weak gluten properties and poor cooking quality compared to the cultivars in group II (band 45 present). The results corroborate previous reports by other workers that a relationship exists between gliadin composition and durum wheat quality.
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