The high and low molecular weight glutenin subunits and ω‐gliadin composition of bread and durum wheats commonly grown in Portugal

Abstract

AbstractA collection of 63 bread wheats (Triticum aestivum L.) and 21 durum wheats (Triticum durum Desf.) commonly grown in Portugal since 1982 were characterized for the composition of wheat storage proteins (WSP), high molecular weight glutenin subunits (HMW‐GS), low molecular weight glutenin subunits (LMW‐GS) and ω‐gliadins. The composition of HMW‐GS, LMW‐GS and &‐gliadins, encoded at loci Glu‐1, Glu‐3 and Gli‐1, respectively, was revealed by sodium dodecyl sulphate polyacrylamide gel electrophoresis. WSP allelic compositions of bread and durum wheat patterns were given. In the bread wheats, a total of 24, 24 and 18 patterns were observed for HMW‐GS, LMW‐GS and ω‐gliadins, respectively. Forty‐two different alleles were identified for the nine loci studied, Glu‐A1 (3), Glu‐B1 (7), Glu‐D1 (4), Glu‐A3 (5), Glu‐B1 (7), Glu‐D3 (2), Gli‐A1 (2), Gli‐B1 (8) and Gli‐D1 (4). In the case of durum wheats, 19 alleles were identified: one allele at Glu‐A1, two at Glu‐B3, Glu‐B2 and Gli‐A1, three at Glu‐B1, four at Glu‐A3 and five at Gli‐B1. For HMW‐GS, LMW‐GS and ω‐gliadins, three, six and six different patterns were revealed, respectively. This study represents the first attempt to discriminate the bread and durum wheat varieties commonly grown in Portugal by the allelic variation of storage proteins. The database is useful for varietal identification and for plant breeders who seek to devise effective programmes aimed at improving wheat quality.