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Effect of Environment on Wheat Gliadin

Nature volume 213, pages 844–846 (1967)Cite this article

Abstract

CHEMICAL and physical investigations have shown that gluten composition differs from one wheat variety to another1–5. The total protein as a percentage of the weight of grain of a particular variety is affected by environmental factors and may be twice as great in some samples as in others grown in different conditions. Variations of this kind within a variety can result in an alteration in the proportions of the broad protein classes6,7 and could alter the distribution of components within classes. The work reported here was designed to test as rigorously as possible whether the second kind of change occurs within the gliadin class of proteins. It is desirable to know whether or not this type of change can occur if information on the composition of the gliadin is to be readily applicable to genetic investigations of inheritance of wheat quality.

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Authors and Affiliations

  1. CSIRO Wheat Research Unit, North Ryde, New South Wales

    J. W. LEE & J. A. RONALDS

Authors
  1. J. W. LEE
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  2. J. A. RONALDS
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LEE, J., RONALDS, J. Effect of Environment on Wheat Gliadin. Nature 213, 844–846 (1967). https://doi.org/10.1038/213844b0

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  • DOI: https://doi.org/10.1038/213844b0

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