Kernel proteins: genetic makeup and breeding progress

Kernel proteins, gliadins, glutenins and waxy proteins, present in wild and cultivated wheat collections, are analysed by different techniques in order to evaluate genetic resources and identify useful alleles, to be used in quality breeding programs in durum and bread wheat. Advances in technologies are continuously applied to extend the knowledge on these classes of proteins, encoded by genes at G/i-1, G/u-1 and Wx-1 loci, in arder to shed light on the structure-function relationships and to use these information to better address breeding activities. The study of the genetica! aspects of these proteins, which is carried out using biochemical, molecular and proteomic approaches, contribute to widen the number of genotypes potentially useful for breeders. Genotypes selected for novel alleles, are introduced into elite bread and durum wheat cultivars through crossing programs with the final aim to produce lines and varieties with superior quality and nutritional characteristics, capable to satisfy requirements of end users. Data obtained for the mentioned proteins are also being used to realize a database. Examples of a few lines identified and their utilization will be illustrated.