Association Between Allelic Variation at the Combined Gli-1, Glu-3 Loci and Protein Quality in Common Wheat ( Triticum aestivum L.)

Abstract

Progenies from three different crosses were grown in two years and analysed for protein composition and protein quality. The composition of the high molecular weight glutenin subunits (HMW-GS) and the combined gliadin/low molecular weight glutenin subunits (LMW-GS) pairs was determined using electrophoretic methods. The lines were evaluated for SDS sedimentation volume and mixing properties using a 10 g mixograph. Lines containing the gliadin/LMW-GS allele combinationGli-A1 , Glu-A3 o;d were associated with stronger gluten characteristics than lines with combinationsGli-A1 , Glu-A3 f;f and f;g. The Gli-B1, Glu-B3 b;b combination was superior to its allelic counterpart m;i. Lines with combinations Gli-B1, Glu-B3 b;b and h;d responded more equally on the quality tests. Allele combination Gli-D1, Glu-D3 g;a had significantly stronger gluten properties than its allelic counterpart b;a, suggesting that wheat containing the same LMW-GS, but different gliadin blocks can show contrasting gluten characteristics. It is also suggested that there are interactions between the gliadin/LMW-GS allele pairs and the HMW-GS alleles in the background.