Relation between HMW Glutenin Subunits and Baking Quality in Bread Wheat Varieties

The high molecular weight (HMW) glutenin subunits of 40 bread wheat varieties were fractionated by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) to determine their relations to quality traits including SDS sedimentation value and specific SDS sedimentation value.The results obtained by simple correlation analysis showed that subunits controlled by Glu-Al,Glu-Bl and Glu-Dl were all responsible for the difference in the qualily traits.The contributions of variation in HMW subunits of glutenin to the quality traits were determined as subunit 1 or 2*its absenec in 1A chromosome,subunits 17+18 or 7+8subunits 7+9 or 6+8 in 1B chromosome and subunits 5+10subunits 2+12 in 1D chromosome.It is estimated that wheat varieties possessing subunit 1 or 2* coded by 1A chromosome, subunits 17+18 or 7+8 coded by lB chromosome and subunits 5+10 coded by 1D Chromosome, will be expected for improving baking quality.