Glutenin and Gliadin Allelic Variation and their Relationship to Bread-Making Quality in Wheat Cultivars Grown in Germany

Abstract

Glutenins and gliadins are the most important protein fractions for bread-making quality. Commercial German wheat cultivars were classified for their high molecular weight glutenin (HMW), low molecular weight (LMW) and gliadin allelic constituents employing the standard sodium dodecyl sulphate (SDS-PAGE) and acid (A-PAGE) polyacrylamide gel electrophoresis methods, respectively and their relationships to bread loaf volumes were conducted. Six glutenin (Glu-1) alleles, Glu-A1a, Glu-A1c, GluB1c, Glu-B1d, Glu-D1a and Glu-D1c are important in determining the loaf volume variabilty. The effects of low molecular weight (Glu-3) and gliadin (Gli-1) alleles were also observed, among which the rare gliadin alleles Gli-B1c and Gli-D1g appear to be found exclusively in high grade quality wheat groups.