Influence of high molecular weight (HMW) and low molecular weight (LMW) glutenin subunits controlled by Glu-1 and Glu-3 loci on durum wheat quality

The progenies of four intervarietal durum wheat crosses were used to determine the effects of glutenin variants coded at Glu-1 and Glu-3 loci on durum wheat quality properties. The F-2 lines were analyzed for high molecular weight (HMW) and low molecular weight (LMW) glutenin composition by electrophoresis. Whole grain derived F-3 and F-4 samples were analyzed for vitreousness, protein, and dry gluten contents, gluten index, SDS sedimentation volume, mixograph, and alveograph properties. Allelic variation at the Glu-B1 and Glu-B3 loci affected gluten quality significantly. Comparisons among the Glu-B3 and Glu-B1 loci indicated that the LMW glutenin subunits controlled by Glu-B3 c and j made the largest positive contribution, followed by the alleles a, k, and b. HMW glutenin subunits 14+15 gave larger SDS values and higher mixing development times than subunits 7+8 and 20. The positive effects of the glutenin subunits LMW c and HMW 14+15 were additive. Flour protein content, vitreousness, and mixograph peak height Values were positively correlated with each other as well as with Dglut values, whereas the SDS sedimentation highly correlated with mixing development time, alveograph strength, and extensibility but was not correlated with the other parameters. The results of quality analysis, together with the results of the genetic analysis, led to the conclusion that SDS sedimentation, mixograph mixing development time, and peak breakdown are the tests more influenced by allelic variation of prolamin. The uses of the results in durum wheat quality breeding programs are discussed.