Electrophoretic Evaluation of Major Seed Storage Protein Fraction, Gliadins and Glutenins of Eighty-Six Indian Wheat Genotypes

DOI: 10.18805/ag.D-5085    | Article Id: D-5085 | Page : 115-121
Citation :- Electrophoretic Evaluation of Major Seed Storage Protein Fraction, Gliadins and Glutenins of Eighty-Six Indian Wheat Genotypes.Agricultural Science Digest.2020.(40):115-121
Monika Sihmar, Jitendra Kumar Sharma, Anita Rani Santal, N.P. Singh npsinghcbt@gmail.com
Address : Centre for Biotechnology, M.D. University, Rohtak-124 001, Haryana, India. 
Submitted Date : 14-11-2019
Accepted Date : 16-01-2020


Wheat seed storage proteins, mainly gliadins and glutenins are the major proteins involved in the determination of bread-making quality. In this study, the variation in the polypeptide patterns of eighty-six Indian wheat genotypes and their interrelationships was studied using gliadins and glutenins fractions by using polyacrylamide gel electrophoresis. A substantial variation was recorded in gliadin fraction in the range of polypeptides of molecular weight range 40-45, 33-37, 29-32 kDa. The glutenins showed variation in the range of mol. wt. 75-110, 40-46, 22-36 kDa. Based on the polypeptide patterns of gliadin and glutenin fractions of eighty-six wheat lines, a dendrogram was constructed, which showed the genetic relationship among the different genotypes of wheat. 


Dough quality Fraction Gliadin Glutenin Seed storage protein Wheat


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