The HMW Glutenin Subunit and Gliadin Compositions of German‐Grown Wheat Varieties and their Relationship with Bread‐Making Quality

Abstract

Abstract The HMW glutenin subunit and gliadin compositions of 57 German‐grown varieties of wheat were determined by 1D‐ and 2D‐polyacrylamide gel electrophoresis, respectively. A Glu‐1 quality score was calculated for each variety based on previously observed associations between individual HMW glutenin subuints and SDS‐sedimentation volume. The results indicated that approximately 30% of the variation in bread‐making quality of the varieties was accounted for by variation in the Glu‐1 quality score, and that this proportion was raised to 54 % if the presence or absence of chromosome 1BL.1RS was taken into account. It was also shown that allelic variation at the Gli‐1 and Gli‐2 loci had a relatively minor effect on quality; indeed, the only significant effect was associated with variation at Glu‐1 , and the influence of this locus was principally due to the deterimental effect of 1BL.1RS.