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Published in Crop Sci 7:674-676 (1967)
© 1967 Crop Science Society of America
677 S. Segoe Rd., Madison, WI 53711 USA
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Chromosomal Association with Gliadin Proteins in the Wheat Variety ‘Cheyenne’

Jerry D. Eastin, Rosalind Morris, J. W. Schmidt, P. J. Mattern and V. A. Johnson2

Gliadin protein patterns from ‘Cheyenne’ chromosome substitution lines in ‘Chinese Spring’ were examined for possible association with desirable dough-handling and bread-baking properties. In a previous report, chromosomes 4B, 7B, and 5D have been associated with desirable dough-handling properties. However, in the present study, glaidln protein patterns of chromosomes 4B, 7B and 5D were not similar. Likewise, chromosomes 1B, 4B, and 7B which were previously noted for their association with desirable loaf characteristics did not share distinctive protein patterns. Marked differences among gliadin patterns for Cheyenne chromosomes both between and within the three genomes of wheat were apparent. Their meaning in terms of flour quality factors is unclear.

Key Words: Triticum • wheat • substitution lines

1 Contribution from the Department of Agronomy, Nebraska Agricultural Experiment Station, Lincoln, Nebraska, and Crops Research Division, Agricultural Research Service, U. S. Department of Agriculture. Published with the approval of the Director as Paper No. 2070, Journal Series, Nebraska Agr. Exp. Sta. The research was supported in part by a grant provided by the Nebraska Department of Agriculture, Division of Wheat Development, Utilization and Management.

2 Research Plant Physiologist, Crops Research Division, ARS, USDA; Professors and Associate Professor of Agronomy, University of Nebraska; and Research Agronomist, Crops Research Division, ARS, USDA; Lincoln, Nebr.

Received for publication March 14, 1967.




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