COMPOSITION OF HIGH-MOLEUCLAR-WEIGHT GLUTENIN SUBUNITS IN COMMON WHEAT SUBSTITUTION LINES CREATED FROM CULTIVARS WITH CONTRASTING BREAD-MAKING QUALITIES

Spectra of high-molecular-weight (HMW) glutenin subunits were studied in two common wheat (Triticum aestivum L.) cultivars, Novosibirskaya 6 7 (N67) and Diamant 1 (Dm). These cultivars considerably differed in g rain, dough, and bread-making qualities. Nullisomic (2n = 40) plants o f the recipient cultivar Dm and 1A-, 1B-, and 1D-chromosome substituti on lines Diamant/Novosibirskaya 67 were analyzed. The composition of H MW glutenin subunits was completely identified in both cultivars, and genes for HMW glutenin were localized on wheat chromosomes. HMW gluten in in the donor cultivar N67 (strong wheat) was represented by subunit 1 encoded by the a allele of the Glu-Al locus, subunits 7 + 8 (Glu-Bl b), and subunits 2 + 12 (Glu-Dla). HMW glutenin in Diamant (low qualit y) had the following composition: null (Glu-Alc), 7 + 9 (Glu-Blc), and 2 + 12 (Glu-Dla). The following parameters were estimated in cultivar s and substitution lines: technological quality of grain, dough qualit y tests using alveographer and farinographer, and bread-making quality . The results indicated that the high quality of dough in N67 was main ly determined by the Glu-Ala allele (subunit 1), whereas the low quali ty of dough in Dm was related to the Glu-Alc allele (null allele).