UNIQUE HIGH MOLECULAR WEIGHT GLUTENIN SUBUNITS IN BREAD WHEAT (TRITICUM AESTIVUM L.)

Abstract

High molecular weight (HMW) subunits of glutenin
proteins in hexaploid wheats are responsible for the elasticity of
the dough essential for good bread-making quality. Unique HMW
subunits of glutenin were detected in certain varieties of bread
wheat of Japanese origin when single seeds of the same were
evaluated for their gliadin banding patterns using electrophoretic
screening techniques. These glutenin subunits could be utilized
for grain quality improvement of cultivars through hybridizatiol'l
with promising bread wheat lines possessing other desirable
attributes such as tolerance to biotic and abiotic stresses.