ASSOCIATION BETWEEN GLIADIN ELECTROPHORETIC BANDS AND QUALITY IN COMMON WHEAT

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Abstract
Twenty common wheat (Triticum aestivum L.) cultivars were classified into two groups based on the presence or absence in their electrophoregrams of two gliadin bands separated by polyacrylamide gel electrophoresis. The two groups were compared for quality and agronomic characteristics evaluated during 6 yr of testing. The group 1 cultivars (band 40 present, 43.5 absent) had weaker gluten properties and lower loaf volume than cultivars in group 2 (band 40 absent, 43.5 present). No significant difference between the groups was found for protein content or grain yield. The present data are discussed in relation to similar results obtained by other authors for durum wheat cultivars.