Electrophoretic evaluation of major seed storage protein fraction, gliadins and glutenins of eighty-six indian wheat genotypes

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.