Prediction of durum-wheat quality from gliadin-protein composition

Abstract

The possible use of gel electrophoresis of grain proteins to select for pasta-making quality in breeding durum wheats was studied in Australian durum cultivars and in 103 crossbred lines. Computer-based pattern analysis was used to compare gliadin electrophoregrams (38 band positions, each at three levels of intensity) and dough strength (considered as four quantitative estimates from mixograph testing). Close relationships were found between dough strength and a group of gliadin proteins (including band 43, and between dough weakness and a different group of gliadins (including band 42). All 27 breeding lines with weak dough had band 42 and its associated bands, while 90% of the strong-dough lines had gliadin 45. These relationships were shown not to be due to similarities in pedigree. The results indicate gel electrophoresis to be a valuable means of screening for grain quality at early generation in durum-wheat breeding.