Unique high molecular weight glutenin subunits in bread wheat (Triticum aestivum L.)

High molecular weight (HMW) subunits of glutenin proteins in hexaploid wheats are responsible for the elasticity of the dough essential for good bread-making quality. Unique HMW subunits of glutenin were detected in certain varieties of bread wheat of Japanese origin when single seeds of the same were evaluated for their gliadin banding patterns using electrophoretic screening techniques. These glutenin subunits could be utilized for grain quality improvement of cultivars through hybridization with promising bread wheat lines possessing other desirable attributes such as tolerance to biotic and abiotic stresses.