Identification of a low-molecular-weight glutenin with positive effects on parameters predicting bread-making quality

Abstract

The main role of high-molecular-weight glutenin subunits (HMW-GS) on bread gluten properties is very well established. However, there is much less knowledge about the contribution of low-molecular-weight glutenins (LMW-GS) on the functional properties of bread wheat flours. The present study has analyzed a set of segregant lines derived from a cross between two Spanish bread wheat landraces (‘Richela Blanca’ and ‘Jeja Pardilla’) with identical HMW-GS profiles but striking differences on gluten strength according to the predicted by sodium dodecyl sulphate sedimentation (SDS-S) tests. Their protein band patterns for LMW-GS loci have been determined by means of one-dimensional electrophoresis. Mean comparison for several parameters related to wheat functional quality supports a positive effect of the LMW-GS encoded by the Glu-D3 allele of ‘Richela Blanca’ on bread-making quality.