Abstract
Comparison of the disc electrophoretic patterns for the albumins, globulins, gliadins, and glutenins of one line of Triticale and its durum wheat and rye parents showed that all the protein components of the interspecific hybrid are present in the parents. It is concluded that the proteins of Triticale are simply inherited from its parents. The patterns for the albumin and globulin groups for the cultivar of durum wheal (Stewart 63) and the cultivar of hard red spring wheat (Manitou) investigated were identical. Differences were observed in the patterns for the gliadins and glutenins of these two wheats. These qualitative differences might account for the difference in their breadmaking qualities, and provide additional evidence in support of the hypothesis that the genes for breadmaking quality factors are in the D genome.
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