High molecular weight glutenin subunit composition of Chitean bread wheats (Triticum aestivum L.)

Nicole Hewstone O.1 y Patricio Hinrichsen R.1

Wheat seed high molecular weight glutenin subunits (HMWG) are proteins which show good correlation with bread making quality, and have been used as molecular markers forthat characteristic. In this paper, the analysis of 67 Chilean bread wheat varieties generated at INIA is presented. The protein bands -and consecuently the allelic forms- were separated by vertical electrophoresis on polyacrylamide-SOS gels. 3 alleles for Glu-A1 locus, 7 for Glu-B1 locus and only 2 for Glu-D1 locus were identified. With these data, the prospective quality for each wheat variety was determined according to two different widely used quality scores. The varieties released before 1982 showed average quality score values of 40.1/100 and 7/10, contrasting with the varieties released after that year, with average scores of 58.7 and 8.4, re.spectively. A couple of samples exhibited differences between the score calculated and that obtained by conventional farinological methods, which could be explained by the effect of otherfactors like low molecularweight glutenins and gliadins, not analyzed in this papero Thus, a study involving the elucidation ofthe interaction between these and conventional methods detecting bread making quality is required in the short runo

Keywords: wheat, glutenin, molecular weight, SOS-PAGE.
1 Centro Regional de Investigación la Platina (INIA), Casilla 439, Correo 3, Santiago, Chile.