Effects of different prolamin alleles on durum wheat quality properties

The F4 progenies of four durum wheat crosses were used to determine the effects of different prolamin alleles on quality properties evaluated by the SDS sedimentation, mixograph, micro-alveograph and vitreousness tests and by protein content. Allelic compositions of the gliadins (Gli-B1 and Gli-2 loci) and the glutenins (Glu-1, Glu-3 and Glu-B2 loci) were determined. Alleles at the Glu-B3 locus showed a strong influence on quality measured by SDSS, mixograph and alveograph tests. Significant interactions between Glu-B3 and other glutenin loci were also detected. Prolamin composition explained more than 30% of the variation in SDSS, mixograph MT and alveograph W. The mixograph parameter BDR, and alveograph P and L parameters were the most erratic with between 8 and 76% of variation explained by prolamin composition. In general, no significant associations of prolamins with vitreousness or protein content were found. A significant correlation was detected between SDSS, MT and W. These results together with those from previous studies have important implications for wheat breeders since selection based on good alleles at Glu-B3 (a, c, j) together with favourable alleles at other loci such as Glu-A1 (subunit 1), Glu-A3 (a, c, d, h), Glu-B2 (a,b) and Gli-B1 (ω-35) could improve durum wheat quality.