Cereal Chem. 70:607-610   |  VIEW ARTICLE

Variation of Seed Storage Proteins Within Hard Red Spring Wheat Cultivars and Effect on End- Use Properties.

M. E. McLendon, S. P. Lanning, C. F. McGuire, J. M. Martin, and L. E. Talbert. Copyright 1993 by the American Association of Cereal Chemists, Inc. 

The baking properties of hard red wheats (Triticum aestivum L.) are influenced by the gluten endosperm proteins in the kernel. In this study, we found that five of 22 spring wheat cultivars contained intracultivar variation of endosperm proteins as revealed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis. We defined each gluten variant as a biotype and derived pure lines from each biotype for four of the cultivars. The purified biotypes were grown for two years in replicate trials. They were compared to each other and to the original cultivar for agronomic and quality differences. Agronomic differences were associated with a gliadin variant in the cultivar Sheridan, while biotypes of Wampum showed dough quality differences primarily associated with variation at the glutenin locus Glu-D1. Our results suggested that, in most instances, purification of cultivars based on gluten composition may be possible without altering agronomic and end-use properties. In the event of biotype differences, the superior type could be selected.