High molecular weight glutenin subunits composition of Moroccan durum and common wheat varieties.

The high molecular weight glutenin subunits (HMWGS) composition of 83 moroccan wheat varieties (44 common wheats and 39 durum wheats) was determined by sodium dodecyl sulfate polyacrylamide gel electrophoresis. For common wheats, 12 HMWGS, namely: 1, 2, 2*, 5, 6, 7, 17+18, 8, 9, 10, and 12, were found. Seventeen different patterns were obtained. The most frequent pattern was 2*-5-17-18-10. About 3/4 of the cultivars contain the Glu-D1d allele positively associated with breadmaking quality. The main characteristic of Moroccan wheats, compared to wheats from some other countries, lies in the high frequency of the Glu-B1i allele (17-18). Baking scores associated with HMWGS composition showed that about 80% of the cultivars are of good breadmaking quality. The quality scores obtained using three different methods were positively and highly significantly correlated to each other. For durum wheats, four HMWGS were identified. The patterns obtained are 6-8, 7, 7-8, and 20. The most frequent alleles are Glu-B1d and Glu-B1e. The important feature of Moroccan durum wheats is the presence of the null allele Glu-Alc (no hands) in all cultivars.