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Inheritance of gliadin composition in bread wheat, Triticum aestivum L.

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Summary

The gliadin compositions of 101 selected lines from 2 crosses between varieties of T. aestivum were examined by applying starch-gel electrophoresis at pH 3.1. The gliadin patterns of these lines were recognized to be composed of sections of the parental patterns. In a wheat variety the gliadin pattern proved to be divisible into 6 or 7 sections, the configurations of which are inherited unaltered. Its gliadin composition, consequently, is determined by at least 6 genetic factors. The sections appeared to be identical to the gliadin fractions currently known as α, β, γ, and ω; the β gliadin proved to consist of 2 sub-fractions and the ω gliadin of 2 or 3 sub-fractions.

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Authors and Affiliations

  1. Institute for Cereals, Flour and Bread TNO, Wageningen, the Netherlands

    G. J. Doekes

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  1. G. J. Doekes
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Dedicated to Professor Dr H. Veldstra on the occasion of his retirement from the chair of biochemistry of the University of Leiden.

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Doekes, G.J. Inheritance of gliadin composition in bread wheat, Triticum aestivum L.. Euphytica 22, 28–34 (1973). https://doi.org/10.1007/BF00021552

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  • DOI: https://doi.org/10.1007/BF00021552

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