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NOVEMBER
5-9, 2000 KANSAS CITY, MISSOURI
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A A C
C 2 0 0 0 A n n u a l M e e
t i n g
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327
Use of genetic variants to determine protein composition--Functionality relationships of wheat flours.
F. MacRICHIE (1) and D. Lafiandra (2). (1) Department of Grain Science and Industry, Kansas State
University, Manhattan, KS 66506, USA; (2) University of Tuscia, Viterbo, Italy.
Nine and six major loci control the synthesis of the gluten proteins that
are responsible for many of the physical properties of hexaploid and tetraploid wheat flours respectively.
For hexaploid wheats, these are the three Glu-1 and three Gli-1/Glu-3 loci on chromosome 1 and the three
Gli-2 loci on chromosome 6. Lines in which genes at some of these loci are absent or silent can be used to
deduce the effects on functional properties of deleting specific proteins or subunits, keeping the genetic
background constant. Information on the protein composition and functionality of some of these lines is
discussed.
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