It s long been recognized that the gluten protein fraction is the main determination of the quality property of pesta and the viscoelastic property of dough made from wheat flours. To study the diversity of II MW-glutenin and LM W-glutenin in Iranian Durum wheat collection, 513 lines selected from landraces of 58 Iranian cities were used. We used S1)S-PAGE procedure for fragmenting the glutenin and found 3 alletes in GLIJ-A1 and 10 alleles in GLU-Bi Loci. The LMW-glutenin sub units and well scored by SC)S-PAGE and confirmed by I
• gliadines. We found that 85% of the lines had LMW-2 Genetic Identity calculated by alletic frequency in each city and the data from the cities and geographical regions were clustered in 4 groups by using cluster analysis. This study showed that the geographical regions diversity is followed with genetic variation. Also to determine the relationship between HMW and LMW
-glutenin alleles and pesta quality, we used SDS-scdimentation test on 100 lines that had all the different HMW-glutenin and LMW-glutenin alleles. Then by one-way analysis of variances and regression analysis we found that 1 and 2* alletes from GLU-Al, 14 - 15 from GUJ-B1 locus and LMW-2 had a positive effects on SDS-sedimentation test values.
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