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  • 1 University of Karachi Department of Genetics Karachi 75270 Pakistan
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Wheat is one of the most important crops which have the ability to form cohesive dough. The high molecular weight glutenins are responsible for the elasticity and strength of the dough. By studying the allelic diversity of high molecular weight glutenin subunits (HMW-GS), characterization of genetic resources and quality of wheat varieties can be done for improving the bread-making quality of hexaploid wheat. Current study was under taken to determine the HMW-GS profile of 52 wheat genotypes grown in Pakistan using SDS-PAGE. At HMW-GS encoding loci; Glu-A1, Glu-B1 and Glu-D1: alleles 3, 6 and 4 were identified. The frequently occurring HMW-GS composition was 2*, 17+18 and 2+12. The Glu-1 score ranged from 6–10 with an average of 8. The genetic index for Glu-A1 locus was higher compared to Glu-B1. Though heterogeneity is not much, as the wheat genotypes of Pakistan possess good quality HMW-GS combinations, thereby affecting the bread-making quality of wheat through selection and breeding.

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