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Gli‐B3/Glu‐B2 encoded prolamins do not affect selected quality properties in the durum wheat cross ‘Abadía’בMexicali 75’
Author(s) -
Ruiz M.,
Carrillo J. M.
Publication year - 1996
Publication title -
plant breeding
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.583
H-Index - 71
eISSN - 1439-0523
pISSN - 0179-9541
DOI - 10.1111/j.1439-0523.1996.tb00943.x
Subject(s) - prolamin , gluten , glutenin , biology , food science , storage protein , poaceae , grain quality , agronomy , gene , biochemistry , protein subunit
A study was made of the effects of the Gli‐B3/Glu‐B2 encoded prolamins on durum‐wheat quality. Twenty‐six F 3 lines from the durum wheat cross ‘Abadia’בMexicali 75’ were analysed electrophoretically for prolamin composition and for the following quality parameters: SDS sedimentation value, mixing properties, and percentage grain protein and percentage vitreous kernels. The results showed that the presence or absence of the Gli‐B3/Glu‐B2 encoded prolamins did not result in any significant difference in the quality characteristics of the F 3 lines; however, as expected, the LMW glutenins encoded at Glu‐B3 showed large differences and are therefore the major prolamins influencing durum wheat gluten quality.