SEPARATE EFFECTS ON GLUTEN STRENGTH OF GLI-1 AND GLU-3 PROLAMIN GENESON CHROMOSOMES 1A AND 1B IN DURUM-WHEAT

Two recombinants between Gli-A1 and Glu-A3 prolamin genes and seven be tween Gli-B1 and Glu-B3 obtained from two crosses of durum wheat were classified on the basis of the prolamin alleles at the Glu-A1, Gli-A1, Glu-A3, Gli-A2, Glu-B1, Gli-B1 and Glu-B3 loci. The separate effects on gluten strength of gliadin genes at Gli-1 and low M(r) glutenin sub unit genes at Glu-3 were estimated by comparing the SDS-sedimentation test values of the recombinants with those of the same progeny having the same prolamin composition, except for the recombined alleles. The results showed clearly that low M(r) glutenin subunit genes at Glu-A3 and Glu-B3, rather than gliadin genes at Gli-A1 and Gli-B1, were respo nsible for the differences in gluten strength.