High Molecular Weight Glutenin Subunits Research Articles

Composition of high-molecular-weight glutenin subunits and gluten quality in wheat lines with alien genetic material

Background. High-molecular-weight glutenin subunits (HMW-GSs) make the greatest contribution to the formation of baking properties in bread wheat (Triticum aestivum L.). Glutenin polymorphism of bread wheat relatives is significantly richer than in cultivated varieties. The objective of this work was to identify the HMW-GS composition and assess the gluten quality of bread wheat lines with introgressions of alien genetic material.Materials and methods. We studied the parental varieties of spring bread wheat, accessions of the tetraploid and hexaploid Triticum L. species, and 19 introgressive lines produced with their participation. Glutenins were separated using sodium dodecyl sulfate polyacrylamide gel electrophoresis and HMW-GSs were identified using the Payne nomenclature system. Gluten quality was determined in accordance with GOST 13586.1-68 (the 2017–2019 and 2021–2022 growing seasons). Data processing was performed using the Statistica 10.0 and MS Excel software packages.Results and conclusion. HMW-GSs uncharacteristic of T. aestivum cultivars were identified in the studied accessions of T. dicoccoides (Körn. ex Aschers. et Graebn.) Schweinf., T. spelta L., and T. kiharae Dorof. et Migusch. These HMW-GSs are of interest for enriching the wheat gene pool. HMW-GSs of related species were found in 10 out of 19 introgressive lines. A five-year observation period revealed that wheat relatives on average significantly exceeded common wheat cultivars in gluten quality, and introgressive lines did not differ significantly from the parental genotypes. Lines with high rheological properties of gluten had, as a rule, HMW-GSs of related species in their composition.

The benefits of experimental breeding research genotypes for the genetic resources of spring durum wheat

AbstractOur study aimed to incorporate 60 newly acquired spring durum wheat genotypes into the Prague Gene Bank collection, focusing on 54 experimental breeding research genotypes and their technological quality contributions for conservation and future use. We analyzed a total of 11 field and 6 technological parameters of grain quality. Additionally, we identified the composition of high molecular weight glutenin subunits (HMW-GSs) in 13 accessions with contrasting technological characteristics. Two different extraction procedures were employed to detect HMW-GSs: one based on total protein extraction and the other on gliadin pre-extraction. The tested parameters exhibited a significant range of variability, with the relative standard deviation ranging from 2.1% for starch content to 96.7% for the gluten index. Additionally, six breeding research genotypes exhibited high technological grain quality comparable to the two modern durum wheat cultivars. Two accessions: M90-99–2 and IG 142076 showed above-average Zeleny sedimentation values, probably positively influenced by the presence of HMW-GSs A1: (2*). Genotypes PI 675012 and IG 142039 displayed the highest grain stability in technological parameters. Both extraction methods also detected the specific subunit B1: (6 + 8*) in the genotype IG 142039. Preserving these genotypes thus represents a substantial expansion of genetic resources in the genebank.

Rapid analysis of wheat gluten composition using a triple ELISA.

Gluten composition is an important quality parameter of wheat flour. Reversed-phase high-performance liquid chromatography (RP-HPLC) is a state-of-the-art method for its analysis. As this is a very labour-intensive and time-consuming procedure, alternative faster methods are desirable. Enzyme-linked immunosorbent assay (ELISA) is a high-throughput method often used for the analysis of gluten traces in gluten-free products. In this proof-of-principle study, we introduce an experimental triple ELISA for the relative quantitation of gliadins, high-molecular-weight glutenin subunits (HMW-GS) and low-molecular-weight glutenin subunits (LMW-GS) of one wheat flour extract. The results of 80 common wheat flour samples obtained from the triple ELISA and RP-HPLC were correlated. The results for gliadins (r = 0.69) and HMW-GS (r = 0.81) showed a medium and high correlation, respectively. Only a very weak correlation of ELISA and RP-HPLC results was observed for LMW-GS (r = 0.49). Results for glutenins (r = 0.69) and gluten (r = 0.72) had a medium correlation. The gliadin/glutenin ratio (r = 0.47) and LMW-GS/HMW-GS ratio (r = 0.40) showed a weak or no correlation. The gliadin, LMW-GS and gluten contents were lower and the HMW-GS content was higher in the ELISA measurement compared to RP-HPLC. The quantitation of gliadins and HMW-GS by the experimental triple ELISA showed comparable results to RP-HPLC, whereas no strong correlation between the results from the two methods was found for LMW-GS. Overall, the experimental triple ELISA is suitable for relative gluten quantitation, especially for the analysis of large sample sets. Further work will focus on improving the experimental procedure of the ELISA. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Manipulation of the post-flowering source/sink ratio differentially affects protein composition and gluten quality in contrasting bread wheat genotypes

Studies of the impact of assimilate availability during grain filling on protein composition and gluten quality of bread wheat are scarce. Therefore, this work aimed to analyze the responses of wet gluten percentage, SDS sedimentation index, and protein composition to changes in the source/sink (S/S) ratio (post-flowering growth per grain) in six Argentinean wheat genotypes contrasting in baking aptitude (three quality groups), as well as to evaluate its interaction with early nitrogen-sulfur fertilization. For two years, rainfed field trials were carried out in the Humid Pampas in Southern South America, applying manipulative S/S treatments (shading, defoliation, thinning, and trimming). Gluten percentage showed a negative linear trend against the increase in S/S ratio with differences among genotypes even within the same quality group (slope range: −0.0248 to −0.6566). The associations between the main protein fractions (i.e., GLI/GLU, HMW/LMW) with the S/S ratio were not significant, while the proportions of specific high molecular weight glutenin subunits were relevant, such as Glu-A1x/HMW (slope range: −0.00027 to −0.00147) and Glu-D1y/HMW (0.00029–0.00139). Early nitrogen-sulfur fertilization increased the influence of the S/S ratio on gluten percentage while stabilizing the sedimentation index. These results apport another approach, based on S/S ratio, to understanding the determination of grain quality under changing contexts.

HMW-GSs 1Dx3+1Dy12 contribute to a suitable wheat gluten strength that confers superior Chinese steamed bread quality.

The aim of this study was to clarify the effects of the high-molecular-weight glutenin subunits (HMW-GSs) 1Dx3+1Dy12 (3+12) and 1Dx4+1Dy12 (4+12) at the Glu-D1 locus on gluten and Chinese steamed bread (CSB) quality. The grain protein content and composition, gluten content and gluten index, farinograph properties, and CSB quality were investigated using four wheat near-isogenic lines (NILs) carrying HMW-GSs 1Dx2+1Dy12 (2+12), 3+12, 4+12 and 1Dx5+1Dy10 (5+10), respectively. The unextractable polymeric protein (UPP) and glutenin macropolymer (GMP) content, gluten index, dough development time, stability time, and farinograph quality number of four NILs all ranked as 5+10>3+12>2+12/4+12, such as the gluten index ranked as 5+10(44.88%)>3+12(40.07%)>2+12(37.46%)/4+12(35.85%); however, their contributions to the quality of CSB were ranked as 3+12>5+10>2+12/4+12, such as the specific volume ranked as 3+12(2.64mL/g)>5+10(2.49mL/g)>2+12(2.36mL/g)/4+12(2.35mL/g), which indicated that a suitable gluten strength (3+12) was crucial to making high-quality CSB. In addition, subunits 4+12 had a similar quality performance to low-quality subunits 2+12. All these findings suggested that, except for the acknowledged high-quality subunits 5+10, the introduction of 3+12 at the Glu-D1 locus is an efficient way for quality improvement of gluten as well as CSB.

Effect of high-molecular-weight glutenin subunits silencing on dough aggregation characteristics

The qualities of wheat dough are influenced by the high-molecular-weight glutenin subunits (HMW-GS), a critical component of wheat gluten protein. However, it is still unknown how HMW-GS silencing affects the aggregation characteristics of dough. Two groups of near-isogenic wheat were used to study the effects of HMW-GS silencing on dough aggregation characteristics, dough texture characteristics, and dough microstructure. It was observed that the content of gliadin in LH-11 strain significantly increased compared to the wild-type (WT). Additionally, the amount of glutenin macropolymer and the glutenin/gliadin both decreased. The aggregation characteristics and rheological characteristics of the dough in LH-11 strain were significantly reduced, and the content of β-sheet in the dough was significantly reduced. The HMW-GS silencing resulted in a reduction in the aggregation of the gluten network in the dough, which related to the alteration of the secondary and microstructure of the gluten.

Effects of environmental temperature during maturation on protein characteristics in spring wheat (Triticum aestivum cv. Haruyokoi)

Wheat (Triticum aestivum cv. Haruyokoi) gluten proteins are important contributors to wheat flour quality. Numerous studies have examined the effects of heat stress on gluten proteins. We clarified the relationship between growth temperature and the characteristics of storage proteins in spring wheat grown under mild conditions (<30 °C). As the growth temperature increased, crude protein content also increased and the activity of protein disulfide isomerase (PDI), which is involved in the folding and transport of gluten proteins, decreased. The growth temperature also affected the amount of aggregated storage proteins, with an increase in sodium dodecyl sulfate (SDS)-insoluble proteins observed under high-temperature conditions. From these results, it was inferred that high growth temperatures caused an environment where nonspecific aggregation is likely to occur. The accumulation of specific proteins was also affected. The high-molecular-weight glutenin subunit (HMW-GS) Dx5 encoded by Glu-D1d allele, which has a marked impact on the viscoelastic properties of dough characteristics, showed high accumulation under high growth temperatures. These effects of growth temperature on storage proteins appear to affect the formation of glutenin macropolymer, which in turn affects the physical properties of the dough. As global warming continues, this study could provide helpful information for long-term predictions of wheat quality.

The Effect of High Molecular Weight Glutenin Subunit Encoded by Glu-B1k Allele on Bread-Making Quality of Near-Isogenic Lines of Bread Wheat

: In this study, the effect of the 22 glutenin subunit encoded by the Glu-B1k allele on the chromosome B on the quality of wheat was investigated. Nevzatbey and a genotype of Triticum aestivum L. subsp. sphaerococcum were used as parents and produced the near-isogenic lines (NILs) in the generation of BC4F3. Plant morphological traits and protein content, sedimentation volume, lactic acid solvent retention capacity (SRC), and glutenin swelling index (GSI) of the NILs were determined. The mean protein content of the NILs carrying 22 glutenin subunit was higher than that of the NILs carrying the 7+9 glutenin subunit (20.4% and 16.2%, respectively). In contrast, the NILs with 22 glutenin subunit had a lower sedimentation volume than those of the NILs with 7+9 glutenin subunits. The 22 glutenin subunit decreased the sedimentation volume from 19.47 to 13.49 mL. The average GSI value of the NILs carrying 7+9 glutenin subunits was higher than that of the NILs carrying 22 glutenin subunit (3.05 and 2.92). In conclusion, in this study we were able to detect a quality difference between NILs with 22 and 7+9 glutenin subunits in a small amount of samples. These findings suggest that glutenin subunit 22 may be associated with low gluten strength.

Structure Strengthening Phenomena of Gluten Matrices under Different Stress Types.

To predict the achievable product volume with respect to the gas retention capacity of the gluten matrix in wheat flour doughs, strain hardening evaluation is crucial. But assessing these structure hardening phenomena in wheat flour dough systems is still a challenging task. In this work, a simple shear method applied to kneaded dough samples was tested and compared to biaxial extension tests performed with a lubricated squeezing flow method. The comparability of shear-induced structure hardening with biaxial extension tests was shown. Structure hardening and breakdown after overload were visualized using shear flow and a comparison of the obtained shear flow over Hencky strain curve peaks. To predict the behavior of the analyzed flours according to their composition, a correlation analysis of the flour and dough properties was performed. The influence of the HMW glutenin subunits on the sensitivity of the dough matrix according to the applied shear speed (0.1 and 1.0 mm/s) could be shown with a correlation coefficient of 0.94. The LMW glutenin subunits, on the other hand, showed a high correlation coefficient of 0.89 with the achievable network connectivity parameter z [-] gained from frequency sweep testing.

Study of Baking Quality and Determination of High Molecular Weight Glutenin Subunits (HMW-GS) of Local and Introduced Wheat Varieties

The baking qualities of 36 varieties of wheat are considered. Storage proteins — high molecular weight glutenin subunits (HMW-GS) — were studied. Electropherograms were processed in the GelPro Analyzer 4.0 computer program. The molecular weight of glutenin subunits was determined according to the method of G. Galili, M. G. Feldman using a marker variety. The quality of glutenin was assessed in points according to the method of O. Lukov. The bread was baked using the straight method, in accordance with the generally accepted method of laboratory baking; the fermentation of the dough and further baking were carried out on Domino and Arianna devices. As a result of the research, it was revealed that only 7 test samples (Askeran, Azemetli 95, Gonen, Gyrmyzy Gul, Nurlu99, Tale38, Ugur) with a null allele, having subunit 1 (Glu-A1a allele), have a fragment of 344 bp in size, in the remaining 29 samples encoded by the Glu-A1 locus, having subunit 2* (Glu-A1b allele), a fragment of 362 bp in size is amplified. The presence of a null allele does not always have a negative effect on baking quality. The reason for this remains to be determined.

Partial C-terminal truncation of Bx and Dy high molecular weight glutenin subunits after conserved aspartate

The composition of polymeric gluten proteins and interaction with non-covalently associated gliadins define the functional utility of a flour. This composition is dictated by the timing of cellular and genetic events in the plant and the developing seed. This interplay and its effect on gluten functionality is poorly understood and could provide a new opportunity for improving wheat quality in the future. Truncated proteoforms of high-molecular weight glutenin subunits (HMWGS) were observed for Bx and Dy subtypes across 49 Canadian bread wheat and 16 durum varieties. The relative abundances of these variants ranged from 7.5% to 37.7% and abundances of Bx and Dy variants were highly correlated (r2 = 0.85). HMWGS Bx7* and Dy10 were purified and the mass difference was shown to be from the loss of a C-terminal hexapeptide after a conserved aspartate residue. This aspartate was present at the ω-7 position in >90% of HMWGS accessions and the C-terminal sequence was highly conserved. Importantly, all HMWGS subtypes contain the same conserved sequences, but truncated variants were never observed for By, Dx and Ax HMWGS. The potential impact of these truncated HMWGS on gluten form and function is discussed.

Genetic diversity of bread wheat (Triticum aestivum L.) in the allelic composition of HMW-GS (a review)

Background. The qualitative composition of wheat grain varies depending on the cultivar, soil and climate conditions, and agricultural practices. The allelic composition of glutenins in bread wheat cultivars is an important parameter for the analysis and management of their genetic structure. In this respect, there is an interest in studying the genetic diversity of alleles of high-molecular-weight glutenin subunits (HMW-GS) in bread wheat cultivars from Europe, Asia, Africa, and America.Materials and methods. The total diversity of alleles in Glu-1 glutenin loci was evaluated according to the calculation of the Nei index (H). Using this indicator and the cluster analysis, wheat cultivars of various ecogeographic origin were distributed into relatively homogeneous groups.Results. Wheat cultivars from Poland, Germany, France, Spain, Portugal, Turkey, Iran, Pakistan, India, China, and Algeria (Group I) had the average Nei index of 0.59, and those from the U.S., Mexico, Argentina, Russia, Kazakhstan, Ethiopia, Czech Republic, Hungary, Bulgaria, Afghanistan, and North Korea (Group II) had 0.42. These groups of wheat cultivars differed in the frequency of occurrence of glutenin subunits at each Glu-1 locus: N, 7+9, 2+12 in Group I, and 2*, 7+9, 5+10 in Group II.Conclusion. Wheat cultivars from Group II had on average a low level of variability of allelic genes in the respective loci, manifesting high grain quality of these cultivars and the highest probability of their genetic depletion compared to the cultivars from Group I, where most of the cultivars are described by a combination of low-quality glutenin subunits.

Molecular Characterization and Marker Development of the HMW-GS Gene from Thinopyrum elongatum for Improving Wheat Quality

The quality of wheat primarily depends on its storage protein quality, especially in regards to gluten content and high-molecular-weight glutenin subunits (HMW-GS). The number of HMW-GS alleles is limited in bread wheat (Triticum aestivum L.), whereas it is abundant in wheat relatives. Therefore, HMW-GS alleles from wheat relatives could provide a potential for improving quality in wheat breeding. Thinopyrum elongatum (EE) is one of the relatives of wheat. The E genome is closely related to the ABD genome in wheat; therefore, Th. elongatum is often used as an excellent exogenous gene donor for wheat genetic improvement. In this study, the high-molecular glutenin subunit gene was cloned and sequenced from Th. elongatum. A specific molecular marker for identifying the Glu-1Ey subunit gene was developed and applied to detected wheat-Th. elongatum alien introgression lines. Quality analysis indicated that the substitution and addition lines containing Th. elongatum alleles significantly (p &lt; 0.05) increased grain protein content by 3.76% to 5.11%, wet-gluten content by 6.55% to 8.73%, flour 8-MW by 0.25% to 6.35%, and bread volume value by 33.77 mL to 246.50 mL, in comparing it with Chinese Spring. The GMP content and lactic acid SRC showed significant positive correlations with flour processing quality and might be used as indicators for wheat quality. The results were expected to provide a novel route for improving processing quality in wheat quality breeding.

Efficient proteome-wide identification of transcription factors targeting Glu-1: A case study for functional validation of TaB3-2A1 in wheat.

High-molecular-weight glutenin subunits (HMW-GS), a major component of seed storage proteins (SSP) in wheat, largely determine processing quality. HMW-GS encoded by GLU-1 loci are mainly controlled at the transcriptional level by interactions between cis-elements and transcription factors (TFs). We previously identified a conserved cis-regulatory module CCRM1-1 as the most essential cis-element for Glu-1 endosperm-specific high expression. However, the TFs targeting CCRM1-1 remained unknown. Here, we built the first DNA pull-down plus liquid chromatography-mass spectrometry platform in wheat and identified 31 TFs interacting with CCRM1-1. TaB3-2A1 as proof of concept was confirmed to bind to CCRM1-1 by yeast one hybrid and electrophoretic mobility shift assays. Transactivation experiments demonstrated that TaB3-2A1 repressed CCRM1-1-driven transcription activity. TaB3-2A1 overexpression significantly reduced HMW-GS and other SSP, but enhanced starch content. Transcriptome analyses confirmed that enhanced expression of TaB3-2A1 down-regulated SSP genes and up-regulated starch synthesis-related genes, such as TaAGPL3, TaAGPS2, TaGBSSI, TaSUS1 and TaSUS5, suggesting that it is an integrator modulating the balance of carbon and nitrogen metabolism. TaB3-2A1 also had significant effects on agronomic traits, including heading date, plant height and grain weight. We identified two major haplotypes of TaB3-2A1 and found that TaB3-2A1-Hap1 conferred lower seed protein content, but higher starch content, plant height and grain weight than TaB3-2A1-Hap2 and was subjected to positive selection in a panel of elite wheat cultivars. These findings provide a high-efficiency tool to detect TFs binding to targeted promoters, considerable gene resources for dissecting regulatory mechanisms underlying Glu-1 expression, and a useful gene for wheat improvement.

Evaluating Total Phenolic Content, Antioxidant Activity, High Molecular Weight Glutenin Subunits (HMW-GS), and Grain Yield Parameters of Cultivated Wheat and Hybrids

Evaluating Total Phenolic Content, Antioxidant Activity, High Molecular Weight Glutenin Subunits (HMW-GS), and Grain Yield Parameters of Cultivated Wheat and Hybrids

Effect of high molecular weight glutenin subunits on wheat quality properties, across a wide range of climates and environments in Iran.

The online version contains supplementary material available at 10.1007/s12298-023-01324-6.

Effect of High-Molecular Weight Glutenin Subunits (HMW-GSs) on Gluten Polymerization during Biscuit Making: Insights from Experimental and Molecular Dynamics Simulation Study.

The effect of high-molecular weight glutenin subunits (HMW-GSs) on gluten polymerization during biscuit making was investigated using a set of HMW-GS deletion lines. Results showed that the deletion of HMW-GSs improved the biscuit quality compared with the wild type (WT), especially in x-type HMW-GS deletion lines. Slight gluten depolymerization was observed during dough mixing, while progressive gluten polymerization occurred during biscuit baking. The deletion of HMW-GSs suppressed the polymerization of glutenin and gliadin compared with the WT during biscuit baking, especially in x-type HMW-GS deletion lines. These actions resulted in less elevation of the intermolecular β-sheet and ordered α-helix and altering the disulfide (SS) conformation to a less stable conformation in HMW-GS deletion lines compared with the WT during baking. Molecular dynamics simulation analysis further demonstrated that x-type HMW-GSs had higher thermal stability compared with y-type HMW-GSs during heating.

Disomic 1M (1B) Triticum aestivum–Aegilops comosa Substitution Line with Favorable Protein Properties

Aegilops comosa (2n = 2x = 14, MM) contains many excellent genes/traits for wheat breeding. Wheat-Ae. comosa introgression lines have potential value in the genetic improvement of wheat quality. A disomic 1M (1B) Triticum aestivum-Ae. comosa substitution line NAL-35 was identified by fluorescence in situ hybridization and genomic in situ hybridization analysis from a hybridization cross between a disomic 1M (1D) substitution line NB 4-8-5-9 with CS N1BT1D. The observation of pollen mother cells showed that NAL-35 had normal chromosome pairing, suggesting that NAL-35 could be used for the quality test. NAL-35 with alien Mx and My subunits showed positive effects on some protein-related parameters including high protein content and high ratios of high-molecular-weight glutenin subunits (HMW-GSs)/glutenin and HMW-GS/low-molecular-weight glutenin subunits. The changes in gluten composition improved the rheological properties of the dough of NAL-35, resulting in a tighter and more uniform microstructure. NAL-35 is a potential material for wheat quality improvement that transferred quality-related genes from Ae. comosa.

The additive interactions between high-molecular-weight glutenin subunits and tannic acid improve the wheat quality

Wheat gluten proteins, especially high-molecular-weight glutenin subunits (HMW-GS), are the main contributor to flour processing quality. Tannic acid (TA) consisting of a central glucose unit and ten gallic acid molecules is a phenolic acid that improves the processing quality. However, the underlying mechanism of TA’s improvement remains largely unknown. Here, we showed that TA’s improving effects on gluten aggregation, dough-mixing and bread-making properties were directly associated with the kinds of HMW-GS expressed in wheat seeds in HMW-GS near-isogenic lines (NILs). We established a biochemical framework, elucidated the additive effects of HMW-GS-TA interaction and discovered that TA cross-linked specifically with wheat glutenins but not gliadins, and reduced gluten surface hydrophobicity and SH content depending on the kinds of expressed HMW-GS in the wheat seeds. We also demonstrated that hydrogen bonds play an essential role in TA-HMW-GS interactions and improvement of wheat processing quality. Additionally, the effects of TA on the antioxidant capacity and on nutrient (protein and starch) digestibility were also investigated in the NILs of HMW-GS. TA increased antioxidant capacity but did not affect the digestion of starches and proteins. Our results revealed that TA more effectively strengthened wheat gluten in the presence of more HMW-GS kinds, highlighting TA’s potential as an improver toward healthy and quality bread and demonstrating that manipulating hydrogen bonds was a previously overlooked approach to improve wheat quality.

Association of High and Low Molecular Weight Glutenin Subunits with Gluten Strength in Tetraploid Durum Wheat (Triticum turgidum spp. Durum L.)

The gluten strength and the composition of high- and low-molecular-weight glutenin subunits (HMWGSs and LMWGSs) of fifty-one durum wheat genotypes were evaluated using sodium dodecyl sulfate (SDS) sedimentation testing and SDS polyacrylamide gel electrophoresis (SDS-PAGE). This study examined the allelic variability and the composition of HMWGSs and LMWGSs in T. durum wheat genotypes. SDS-PAGE was proven to be a successful method for identifying HMWGS and LMWGS alleles and their importance in determining the dough quality. The evaluated durum wheat genotypes with HMWGS alleles 7+8, 7+9, 13+16, and 17+18 were highly correlated with improved dough strength. The genotypes containing the LMW-2 allele displayed stronger gluten than those with the LMW-1 allele. The comparative in silico analysis indicated that Glu-A1, Glu-B1, and Glu-B3 possessed a typical primary structure. The study also revealed that the lower content of glutamine, proline, glycine, and tyrosineand the higher content of serine and valine in the Glu-A1 and Glu-B1 glutenin subunits, and the higher cysteine residues in Glu-B1 and lower arginine, isoleucine, and leucine in the Glu-B3 glutenin, are associated with the suitability of durum wheat for pasta making and the suitability of bread wheat with good bread-making quality. The phylogeny analysis reported that both Glu-B1 and Glu-B3 had a closer evolutionary relationship in bread and durum wheat, while the Glu-A1 was highly distinct. The results of the current research may help breeders to manage the quality of durum wheat genotypes by exploiting the allelic variation in glutenin. Computational analysis showed the presence of higher proportions of glutamine, glycine, proline, serine, and tyrosine than the other residues in both HMWGSs and LMWGSs. Thus, durum wheat genotype selection according to the presence of a few protein components effectively distinguishes the strongest from the weakest types of gluten.