Abstract
An electrophoretic study of the glutenin proteins of durum wheat was undertaken using 102 breeding lines to investigate possible associations between these proteins and gluten strength. The low-molecular-weight glutenin polypeptides were found to be highly correlated with gluten strength. In contrast, the high-molecular-weight (HMW) glutenin polypeptides were found in general to be poor indicators of viscoelastic properties. However, the presence of the lowest-mobility HMW band appeared to have a positive effect on gluten strength. Breeding lines that contained gliadin band 42 and had intermediate dough strength instead of the dough weakness normally associated with this gliadin, were all found to contain this HMW glutenin polypeptide, which was not present in other lines examined.
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