Electrophoretic characterization and proportion of different protein fractions in wheat cultivars of North-India

Abstract

Wheat cultivars grown in North -India were evaluated for their protein characteristics using a modified Osborne fractionation and SDS-PAGE. Gliadin and glutenin subunits and their proportion were also analyzed. The protein content of wheat cultivars varied from 9.32 to 12.60%. Glutenin was found to be the largest fraction comprising of 28.92–49.72% of total protein. SDS- PAGE of albumin resolved into 9–17 bands with a molecular weight range of 6.5–75.1 kDa. Globulin showed polypeptides in the molecular weight range of 3.5–109.7 kDa with the number of bands varying from 15 to 22. Gliadin resolved into polypeptides ranging from 12.5 to 88.4 kDa having some non-gliadin components. Gliadin subunits (α-, β-, and γ-) were the most abundant and varied from 72.16 to 84.46% among different wheat cultivars. A low concentration of ω-gliadins was found in all wheat varieties. The glutenin polypeptides ranged from 11.1 to 128.7 kDa among wheat cultivars. HMW-GS varied significantly (p ≤ 0.05) from 9.82 to 32.95% of the total extractable proteins. LMW-GS ranged from 40.47 to 84.34% among different cultivars. D, B, and C type LMW-GS showed a significant difference (p ≤ 0.05) among wheat cultivars. Correlation established showed a significant relationship between different parameters which can result in affecting the overall quality of the final products.

Keywords

• SDS-Page
• Albumin
• Globulin
• Gliadin
• Glutenin subunits