Abstract
The gluten quality is one of the main factors affecting the quality of durum wheat. It depends primarily on its storage proteins composition (glutenins and gliadins). In order to set up and initiate a technological quality improvement program of durum wheat we have conducted a prospection of the different protein sequences of gliadin in different databases for Triticum, then the filtration steps and assembly by appropriate software have been conducted to reduce the number of redundant sequences. On the other hand, we have isolated a gene from Iride "Gli-A1" encoding gamma-gliadin protein associated with gluten strength and viscoelasticity of the dough, we performed an in silico molecular and structural analysis in order to define its putative functional properties. The latter could be a valuable candidate as molecular marker for selecting high nutritive value of durum wheat and/or for genetic improvement of durum wheat quality.