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Association between electrophoretic patterns of gliadin proteins and quality characteristics of wheat cultivars
Author(s) -
Wrigley Colin W.,
Robinson Peter J.,
Williams William T.
Publication year - 1981
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740320503
Subject(s) - gliadin , cultivar , biology , storage protein , genotype , agronomy , botany , food science , gluten , genetics , gene
Electrophoretic patterns for cereal‐grain prolamins were coded in numerical form to permit computer‐based comparison, either for facilitating the identification of cultivars or for the study of genotypic relationships. In a group of 80 cultivars, including wheats grown in countries other than Australia, gliadin patterns reflected both pedigree and taxonomic relationships, particularly in the separate grouping of a rye, and of durum and club wheats. Certain gliadin bands were also found to be significantly associated with the quality characteristics of hardness and dough strength.