Effect of the Glu-3 allelic variation on bread wheat gluten strength

High molecular weight (HMW) and low molecular weight (LMW) glutenins are the main seed storage proteins related to the quality of bread wheat doughs. Extensive variation has been detected at the Glu-1 (coding for HMW glutenin subunits) and Glu-3 (coding for LMW glutenin subunits) loci. The relative influence of allelic variation at both loci varies, and interactions between them have been detected. The objective of this research was to determine the effect of the allelic variation at the Glu-3 loci on gluten strength in an F-2 cross between parents, which had the same allelic composition at the Glu-1 loci. The parents, 'Blanquillo de Caceres' (MCB-959) and 'Barbilla de Alcanices' (MCB-1293), differed at the Glu-A3 and Glu-B3 loci. Gluten strength was measured by SDS-sedimentation (SDSS) test. Results showed that the allelic variation at the Glu-A3 locus had no influence on SDSS volume. In contrast, allelic variation at the Glu-B3 locus had a highly significant effect on gluten strength.