Characterization of Hexaploid Wheat Protein on the Basis of their Date of Release in Indian sub- continent

Abstract

Wheat is the third most grown cereal worldwide. The storage proteins of wheat represent an important source of food and energy and are also involved in the determination of bread wheat quality. These gluten proteins are categorized as prolamins, composed of monomeric gliadin (single chain polypeptides) and polymeric glutenin (multiple polypeptide chains).Unfortunately consumption of these gluten protein is known to be linked with range of clinical disorders e.g. celiac disease, wheat allergy and wheat intolerance. The main objective of the present work is to elaborate a detailed knowledge of the variability of proteins and protein fractions of the wheat varieties based on their origin. 25 wheat varieties procured from Indian Institute of Wheat and Barley Research were evaluated for analysis of total wheat protein and gluten protein by sodium dodecyl sulfate- polyacrylamide gel electrophoresis (SDS- PAGE) and cluster analysis was done based on SDS-PAGE gels to investigate variation among varieties. Multiple sequence alignment of ?-gliadin protein of different genes was done and region of highest variability among them is reported. This study shows that 25 varieties of wheat of different origin vary in their total wheat protein as well as gluten content. However the results of cluster analysis of gluten showed low degree of heterogeneity among the varieties.