An Analysis of High Molecular Weight Subunit Compositions of Glutenin in Wheat Varieties

The high molecular weight (HMW) glutenin subunit compositions of 49 wheat varieties were fractionated by SDS-PAGE. The results showed that the frequence of subunits 5+10 was 64% in 39 Chinese wheat varieties.The varieties with different gluten strength were also different in HMW glutenin subunit compositions.Strong wheat varieties generally had 1 or 2*, 7+8 or 17+18 or 14+15, 5+10 subunit compositions and their quality scores were 9～10 points.Weak wheat varieties generally had Null,7+9, 2+12 subunit compositions and their quality scores were 5～8 points.Medium strength wheat varieties had various subunit compositions and quality scores.However,some wheat varieties with medium or weak gluten had subunits 5+10 or good subunit compositions,and strong ones did not contain subunits 5+10.Therefore,low molecular weight glutenin subunits and gliadin components might play an important role in gluten strength too.