Relationships between different prolamin proteins and some quality properties in durum wheat

Abstract The objective of this paper was to study the differences between some prolamin variants coded at the loci Glu ‐3/ Gli ‐1, Glu ‐1 and Gli‐A 2 and their relative roles in durum‐wheat quality. F 3 lines from four durum wheat crosses ( ‘Abadia’בMexicali’. ‘Oscar’בArdente’ , ‘Oscar × Mexicali’ and ‘Alaga’בC. of Balazote’) were analysed for gliadin and glutenin composition by electrophoresis. Whole‐grain‐derived samples were analysed for SDS sedimentation (SDSS) value, mixing properties, and contents of protein and vitreousness. The glutenin patterns LMW‐2. LMW‐2 − and LMW‐2 (CB) at Glu‐B 3/ Gli‐B 1 were associated with better gluten quality than were LMW‐1 and LMW‐2*. The glutenin subunits LMW4 and LMW3 + 15 at Glu‐A 3/ Gli‐A 1 and HMW‐1 showed better mixing properties than LMW7 + 12, LMW5 and the null phenotype. respectively. The HMW glutenin subunits 20 + 8 at Glu‐B 1 showed a negative association with gluten quality, but the rest of the HMW glutenin subunits and α‐gliadins did not show any influence on gluten quality. Correlations between the results of the SDSS test and the mixograph were highly significant, but no correlation was found between these results and protein and vitreousness contents. The results are discussed in relation to the development of durum wheat varieties with improved qualities.