EFFECTS OF THE LACK OF PROTEINS CONTROLLED BY GENES AT THE GLI-D1/GLU-D3 LOCI ON THE BREADMAKING QUALITY OF WHEAT

Flours from the F4 progeny of a cross between the bread wheat cultivar Cheyenne and a line lacking gliadin components and low molecular weight subunits of glutenin controlled by the tightly linked genes at the Gli-DI and Glu-D3 loci were examined electrophoretically. Quality relationships were established using the SDS-sedimentation test. The results showed a large detrimental effect due to the lack of the above protein components, which was even larger than the negative effect observed when the null allele was compared with the 2* allele at the Glu-AI locus. The present results also indicated that the alleles of Cheyenne at the Gli-B1 locus were superior to those contributed by MG 27116. They also indicated the possible presence of effects due to gene interactions, which should be considered carefully in breeding programmes aimed at improving wheat technological properties.