Genetic analysis of prolamins synthesised by the Hch genome and their effects on gluten strength in hexaploid tritordeum

Hexaploid tritordeum is an amphiploid derived from the cross between Hordeum chilense and durum wheat. This amphiploid has shown potential for bread making, which has been associated to the prolamins from H. chilense. The role of each prolamin subunit on the gluten strength in tritordeum has been evaluated. Advanced progenies from two hexaploid tritordeum crosses were analysed for prolamins composition and gluten strength. Six loci were found for the prolamins synthesised at the H(ch) genome, which showed significant effects on gluten strength. Although these tritordeum lines represent only a small proportion of the genetic variability available in the development programme for this new crop, a certain degree of variation for prolamins composition was detected. In fact, up to three allelic variants have been detected for some loci, which have shown different effect on gluten strength in tritordeum. Each of these six loci appeared on the same linkage group that corresponded to chromosome 1H(ch). The search of new variants for these loci could be useful for tritordeum quality breeding and, using tritordeum as a bridge species, this genetic variability could be introgressed into bread wheat.