INVESTIGATION OF SEED STORAGE PROTEINS (GLUTENIN) OF WHEAT ON SDS-PAGE ELECTROPHORESIS

S. KHAN, A. N. MEMON, A. B. GHANGHRO, S. QURESHI, M. Y. KHAN

Abstract


Wheat (Triticum aestivum L) varieties were analyzed for quantification and characterization using SDS-PAGE technique. ANOVA result show the significant difference (P<0.05) found in glutenin concentration among the selected wheat varieties having ranged (27.760.05 - 22.460.02). The highest concentration of glutenin found in variety Marvi although lowest concentration seen in variety Amber. The electrophoretic patterns of molecular weight of glutenin ranged between 17- 170 kDa, along with distribution of HMW-GS having molecular weight ranged 17 kDa-66 kDa and LMW-GS with molecular weight in between 66 kDa 170 kDa. The highest banding pattern was seen in variety Kiran and Khirman with 14 bands whereas lowest banding pattern seen in varieties Marvi having a 08 bands. 17 kDa proteins are common in almost all the varieties except Kiran, Amber, Sindh-90, Jauhar, Anmol, TJ-83 and GP-205 however 35 kDa proteins are common in all varieties. But there is no relation found in concentration and banding pattern of glutenin protein(r = -0.272). Cluster analysis show the similarity and dissimilarities of albumin proteins pattern was carried out on the results of SDS-PAGE using the statistics software SPSS 19. Cluster analysis based on linkage distance by the procedure of Unweighted Pair Group Method with Arithmetic average (UPGMA). Cluster analysis categorize the wheat varieties into 2 main groups at linkage distance 25 and which are further scattered into 10 clusters at linkage distance 10. This study will be helpful for the future explored the wheat variety beneficial for baking products and for breeding of new cultivars with high nutritional benefits for consumers.

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