In the present study an attempt has been made to characterize thirty bread-wheat varieties of Pakistan for High Molecular Weight Glutenin Subunits (HMW- GS). Glutenin proteins form a continuous proteinaceous matrix in the cells and form a continuous viscoelastic network during the mixing process of dough development. Glutenin consists of High Molecular Weight (HMW) and Low Molecular Weight (LMW) subunits. The HMW Glutenin Subunits (HMW-GS) are chiefly vital for determining dough elasticity. The core objective of our research work was to inspect the glutenin subunits by sodium dodecyl-sulfate polyacrylamide gel-electrophoresis (SDS-PAGE) and compare the banding pattern with Chinese Spring High-Molecular-Weight Glutenin Subunits (HMW-GS). The bands were numbered according to Payne's numbering system and varieties were accordingly assigned theoretical quality scores. All the tested varieties indicated null allele forgluA1 locus, 17 + 18 for gluB1 locus and 2 + 12 for gluD1 locus. This result indicating that all varieties have similar bread making quality alleles at HMWGS loci. The varieties containing 5 + 10 HMWGS allele at gluD1 locus have better bread making quality. Better bread making wheat varieties may be produced by crossing the local varieties of gluA1 locus, 17 + 18 for gluB1 locus and 2 + 12 for gluD1 locus with 5 + 10 HMWGS allele at gluD1 locus.
Key words: Wheat varieties, SDS-PAGE, HMWGS, Payne's numbering.
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