Abstract
AbstractA study was made of the effects of the Gli‐B3/Glu‐B2 encoded prolamins on durum‐wheat quality. Twenty‐six F3 lines from the durum wheat cross ‘Abadia’בMexicali 75’ were analysed electrophoretically for prolamin composition and for the following quality parameters: SDS sedimentation value, mixing properties, and percentage grain protein and percentage vitreous kernels. The results showed that the presence or absence of the Gli‐B3/Glu‐B2 encoded prolamins did not result in any significant difference in the quality characteristics of the F3 lines; however, as expected, the LMW glutenins encoded at Glu‐B3 showed large differences and are therefore the major prolamins influencing durum wheat gluten quality.
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