Association between electrophoretic patterns of gliadin proteins and quality characteristics of wheat cultivars

Electrophoretic patterns for cereal‐grain prolamins were coded in numerical form to permit computer‐based comparison, either for facilitating the identification of cultivars or for the study of genotypic relationships. In a group of 80 cultivars, including wheats grown in countries other than Australia, gliadin patterns reflected both pedigree and taxonomic relationships, particularly in the separate grouping of a rye, and of durum and club wheats. Certain gliadin bands were also found to be significantly associated with the quality characteristics of hardness and dough strength.