SCREENING FOR BREADBAKING QUALitY BY THE SDS-SEDIMENTATION TEST AND SDS-POLYACRYLAMIDE GEL ELECTROPHORESIS

There are many small-scale tests for protein quality which, for one reason or another, have proved unsatisfactory in quality wheat breeding programmes. This paper describes a new test, the sodium dodecyl sulphate sedimentation test which avoids most of the problems experienced with the others. The test requires only a small sample, is very rapid, repeatable and shows a high correlation with test baking results in both pure lines and early segregating generations. It is dependent upon protein quantity. The biochemical basis of breadbaking is complex, with different protein and non-protein fractions all showing some association with quality. High molecular weight glutenin subunits, separated by polyacrylamide gel electrophoresis, are simply inherited and are associated with protein quality measured by the SDS-sedimentation test. The effects of the good quality subunits are additive, so the procedure is a useful additional test for breadbaking quality. Additional Keywords: wheat, Triticum aestivum, breeding, protein