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

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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.

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