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Inheritance of Gliadin Proteins Associated with Quality in Durum Wheat¹

The inheritance of gliadin protein differences was investigated because prior electrophoretic studies revealed a close relationship between certain endosperm proteins and gluten strength in durum wheat (Triticum turgidum L. var. durum). Particular attention was focused on gliadin band 45, as it is closely associated with dough strength, and on gliadin band 42, which is associated with poor viscoelastic properties. These inheritance studies were conducted on crosses between the two main biotypes of the Australian cv. Duramba. Results from F₁, F₂, and BC₁F₁, populations were consistent with the hypothesis that the syntheses of gliadin bands 45 and 42 are controlled by alleles at a single locus. Dosage effects were exhibited by both alleles; however, band 42 displayed a greater degree of dominance than did band 45. These results should prove useful in breeding durum wheat for improved pasta quality.

Key Words: Triticum turgidum L. • Gel electrophoresis • Genetics • Gluten strength

² Protein chemist, CSIRO, Wheat Res. Unit, North Ryde, and senior research agronomist, Agric. Res. Centre, Tamworth, respectively.

Received for publication October 11, 1983.