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The high-molecular-weight (HMW) glutenins are one of several families of storage proteins found in wheat flour (1). They comprise about 10% of the total protein, and are a critical component contributing to the visco-elastic properties of dough unique to wheat (2-4). Here we report the nucleotide sequence of the two HMW genes from the D-genome of the hexaploid bread wheat Triticum aestivum L. cv Cheyenne. These are the Glu-Dl-1tb and Glu-DlQ-L genes coding for the Dx5 and Dyl 0 HMW subunits, respectively, and have been associated with superior dough quality (3,4). The central, repetitive domain of the genes is indicated by half-brackets, and the TATA and polyadenylation signals are underlined.

nucleic acids research

Nucleotide sequences of the two high-molecular-weight glutenin genes from the D-genome of a hexaploid bread wheat,<i>Triticum aestivum</i>L. cv Cheyenne

Nucleotide sequences of the two high-molecular-weight glutenin genes from the D-genome of a hexaploid bread wheat,Triticum aestivumL. cv Cheyenne