High-molecular-weight glutenin subunit composition of Italian Triticum durum cultivars and spaghetti cooking quality

High-molecular-weight glutenin subunit composition of eighty Italian Triticum durum Desf. cultivars, and of seven commercial brands of 'spaghetti' was investigated by using SDS-PAGE. On the whole, the wheats examined were found to carry twelve GLU-AI and GLU-BI alleles, accounting for nine...

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Bibliographic Details
Published in:Cereal research communications 1986-01, Vol.14 (3), p.251-257
Main Author: Vallega, V.
Format: Article
Language:English
Subjects:
Alleles
Boiling
Durum wheat
Genetic loci
Hemic system
Hexaploidy
Internships
Molecular genetics
Roman numerals
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Summary:High-molecular-weight glutenin subunit composition of eighty Italian Triticum durum Desf. cultivars, and of seven commercial brands of 'spaghetti' was investigated by using SDS-PAGE. On the whole, the wheats examined were found to carry twelve GLU-AI and GLU-BI alleles, accounting for nine different electrophoretical patterns. Six novel GLU-1 alleles were identified. All cultivars, except 'Raineri' and 'Lambro', were found to lack major GLU-A1 encoded subnits. SDS-PAGE of commercial brands of 'spaghetti' evidenced the presence of the same HMW GLUTENIN subunits found in unprocessed wholemeals. No obvious relationship between HMW glutenin subunit composition and spaghetti cooking quality was observed amongst nineteen cultivars for which both sets of data were available.
ISSN:0133-3720
1788-9170