EFFECT OF THE D GENOME ON THE PROTEIN OF THREE CULTIVARS OF HARD RED SPRING WHEAT

Abstract

The protein compositions of the AABB tetraploid wheats derived from three common wheat (Triticum aestivum L. em Thell.) cultivars, Prelude, Rescue and Thatcher, were compared with those of their hexaploid counterparts. Quantitative distribution of the soluble protein fractions showed that all wheats contained similar quantities of albumins and globulins. Tetraploids of Rescue and Thatcher contained more gliadin, more glutenin and less insoluble residue protein than the corresponding hexaploids. In contrast, the tetraploid of Prelude contained similar amounts of gliadin, glutenin and insoluble protein residue as its hexaploid. Amino acid compositions of the flour and the solubility fractions for all wheats examined were essentially the same. Electrophoretic patterns of the proteins in the four soluble fractions showed that significant qualitative differences existed among the cultivars studied. The patterns for each extracted tetraploid and its hexaploid counterpart were essentially the same.