COMPARATIVE EFFECT OF NULL LINES AT Glu-D1 AND Glu-D3 LOCI ON WHEAT QUALITATIVE PROPERTIES

The effect of the absence of glutenin components , encoded by genes on the short and long arm of chromosorne 1D, on gluten properties was investigated. Results confirmed that absence of high molecular weight glutenin subunits had a strong deleterious effect on wheat technological properties, but also indicated that the absence or D-type low molecular weight glutenin subunits, encoded at the complex Glu-D3 locus, positively affected gluten properties. The effect or the allelic variation at the Glu-1 and Glu-3 loci on the amount of insoluble protein was investigated using reversed-phase high performance liquid chromatography (RP-HPLC), results indicated that alleles related to better gluten properties positively influenced the amount or polymeric proteins.