Cereal Chem. 70:483-486   |  VIEW ARTICLE

NOTE: Relationship of D-Zone Omega Gliadins to the Proteins Associated with Differences in Quality of Durum Wheats.

A. Hussain and O. M. Lukow. Copyright 1993 by the American Association of Cereal Chemists, Inc. 

Gliadins from 40 durum wheats, representing a broad range of pasta quality, were separated by sodium dodecyl sulfate-polyacrylamide gel electrophoresis in a 7.5-9.0% gradient polyacrylamide gel system. Based on the presence or absence of the d4 omega-gliadin component, durum genotypes could be divided into two groups similar to gamma-42 and gamma-45 or low molecular weight (LMW)-1 and LMW-2 types. The d4 component was present in durum wheats with attributes of inferior quality and absent in wheats with attributes of superior quality. The omega-gliadin d4, with a relative mobility of 33 and 38 in acid polyacrylamide gel electrophoresis, was closely related to the presence of gamma-gliadin 42 or LMW-1 subunits. The presence or absence of this specific protein component can be used in the prediction of quality for breeders' lines or commercial durum wheat samples using routine laboratory procedures and equipment.