390 The high-molecular-weight glutenin subunit of Japanese wheat varieties.

Hiro Nakamura. Tohoku National Agricultural Experiment Station, Iwate 020-0198, Japan.

Significant progress has been made in the genetic characterization of gluten proteins in common wheats�@ through improved methods of protein fractionation and greater availability of genetic resource stocks. In this study, high-molecular-weight (HMW) glutenin subunits were separated by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and HMW glutenin subunit composition was found to differ according to Japanese wheat variety. The allelic make-up of three loci controlling HMW glutenin subunits of varieties of common wheat registered in Japan was determined in this study.