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This article in CS

  1. Vol. 7 No. 6, p. 674-676
     
    Received: Mar 14, 1967
    Published: Nov, 1967


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doi:10.2135/cropsci1967.0011183X000700060037x

Chromosomal Association with Gliadin Proteins in the Wheat Variety ‘Cheyenne’

  1. Jerry D. Eastin,
  2. Rosalind Morris,
  3. J. W. Schmidt,
  4. P. J. Mattern and
  5. V. A. Johnson2

Abstract

Abstract

Gliadin protein patterns from ‘Cheyenne’ chromosome substitution lines in ‘Chinese Spring’ were examined for possible association with desirable dough-handling and bread-baking properties. In a previous report, chromosomes 4B, 7B, and 5D have been associated with desirable dough-handling properties. However, in the present study, glaidln protein patterns of chromosomes 4B, 7B and 5D were not similar. Likewise, chromosomes 1B, 4B, and 7B which were previously noted for their association with desirable loaf characteristics did not share distinctive protein patterns. Marked differences among gliadin patterns for Cheyenne chromosomes both between and within the three genomes of wheat were apparent. Their meaning in terms of flour quality factors is unclear.

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