COMPARATIVE FLOUR QUALITY AND PROTEIN-CHARACTERISTICS OF 1BL/1RS AND 1AL/1RS WHEAT-RYE TRANSLOCATION LINES

The effects of 1AL/1RS and 1BL/1RS wheat-rye chromosomal translocations on flour quality and protein composition were compared in a common wheat (Triticum aestivum L.) genetic background. Flour classes of sister lines derived from a cross between the experimental line TX81V6610 (1AL/1RS) and the cultivar 'Siouxland' (1BL/1RS) were identified: 1AL/1RS, 1BL/1RS, double-translocation (both translocations present) and normal (neither translocation present). Significant differences were observed among classes in SDS sedimentation volume, Mixograph time and Mixograph tolerance; no differences in flour protein concentration were observed. SDS sedimentation volumes and Mixograph tolerance scores were higher among 1AL/1RS lines than among 1BL/1RS sister lines. Significant changes in flour protein composition, determined by size-exclusion high-performance liquid chromatography, were associated with differences in quality parameters. The results identify 1AL/1RS as a more favorable vehicle than 1BL/1RS for the utilization of rye genes for the enhancement of wheat agronomic performance. © 1993 Academic Press Limited.