Although it is known that the compositions of gliadins have effects on bread-making quality of wheat, it is still not clear which gliadins confer improved bread-making quality and whether those gliadins interact with glutenins and other gliadins. Using a hard red winter wheat line 99E18 and zhengmai9023 with good bread-making quality as well as their progeny we identified gliadins associated with the bread-making quality. SDS-PAGE and APAGE method were used to analyze the gliadin composition and HMW-glutenin subunits of 45 wheat inbred lines and their relationships to bread-making quality were conducted. The significance of difference was calculated between the omega gliadins and bread-making quality. The positive and negative effects have been detected between the particular gliadin bands and baking quality. Thus, gliadin could be used as parameters when breeding for bread-making quality. PDFFulltextXMLReferencesCitation
How to cite this article
Wu Xiao-lan, Lan Xiu-jin, Wei Yu-ming, Pu zhi-en and Zheng You-liang, 2009. Quality Evaluation of Gliadins from Zhengmai 9023x99E18 in Wheat. Journal of Plant Sciences, 4: 1-9.