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Effects of Glutenin Protein Polymorphisms on Breadmaking Quality of Winter Wheats

USDA-ARS Dep. of Agronomy, Univ. of Nebraska, Lincoln, NE 68583

Jai-Heon Lee and David R. Shelton

Dep. of Agronomy, Univ. of Nebraska, Lincoln, NE 68583

^* Corresponding author.

Wheat (Triticum aestivum L.) end-use quality variation often is attributed to variation in glutenin protein composition. The magnitude of this relationship was tested through analysis of wheat lines containing within-line glutenin protein polymorphisms. One hundred winter wheat lines of diverse origin were screened for the presence of withinline glutenin protein polymorphisms through sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). Fourteen percent of the tested lines were found to be polymorphic (composed of two or more distinct biotypes). Biotypes, defined as groups of individuals with the same genotype within a polymorphic line, were selected from six wheat lines of diverse quality. Analysis of dough-handling and breadmaking characteristics of the biotypes found in six polymorphic lines demonstrated significant biotype-dependent responses for numerous quality attributes. Biotypes, however, rarely exceeded the source line for any one specific quality attribute and never exceeded the source line for all quality variables. The presence of biotypes of diverse quality potential may contribute to within-line quality variation with time or across the geographic range of cultivation. However, the magnitude of such variation is slight compared with that observed between cultivars. Biochemical variation in single or few glutenin proteins contributed little to total genetic variation for quality.

Received for publication March 26, 1993.