Research Article

High molecular weight glutenin subunits and the classification used in Brazilian wheat industry.

Published: December 31, 1969
Genet. Mol. Res. 16(3): gmr16039744 DOI: 10.4238/gmr16039744

Abstract

Industrial wheat quality flour is related to gluten amount in grain. This study aimed to evaluate the relationship between high molecular weight (HMW) glutenins obtained by SDS-PAGE and gluten strength (W) obtained by the alveograph test and cropping environmental effect on wheat flour quality for Brazilian industry. Fifty-one cultivars/breeding lines were evaluated in three environments. The W value and HMW glutenin score were evaluated by SDS-PAGE. The environment effects on wheat flour were also evaluated. There was a relationship between the W value used in wheat flour industrial classification and score 10 of HMW glutenins, but there was no relation with scores 9 or lower. Cultivars/breeding lines with score 10 of HMW glutenin are less susceptible to environmental effects and produce breeding type wheat flour (W value ≥300) of interest for industry. The cultivars/breeding lines with score 10 for HMW glutenins is the main choice for a wheat breeding program.

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