FRACTIONATION OF GLOBULIN PROTEIN IN DIFFERENT VARIETIES OF WHEAT CULTIVATED IN SINDH

S. KHAN, B. R. DEVERAJANI, A. B. GHANGHRO, A. N. MEMON, M. I. KHASKHELI

Abstract


Wheat is the principal cereal and major source of energy worldwide, Different varieties of Wheat were analyzed for quantification and fractionation on Sodium Dodecyl Sulphate poly acrylamide gel electrophoresis, the percentage of salt soluble proteins (globulin) content among the selected wheat varieties of Sindh having ranged 4.74% to 7.81%. The Globulin content was found significantly high in variety TJ-83 (7.8160.01) while the lowest content of globulin in a Sarsabz variety about 4.7460.06 and Mehran (4.833 0.02). The banding patterns of molecular weight of globulin protein ranged between 07kDa - 60kDa, the 7 kDa band was common in all varieties except Kiran-95 and Anmol-90 although variation seen in banding pattern of different varieties . The correlation of banding pattern and concentration of globulin (r= 0.25). The result of cluster analysis based on the linkage distance by the procedure of UPGMA using the statistical software SPSS 19. Cluster analysis arrangement the wheat varieties into 2 major groups at linkage distance 25 and which are further scattered into 09 clusters at linkage distance 10.

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