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FRACTIONATION AND CHARACTERIZATION OF GLUTEN PROTEINS OF SOME WHEAT VARIETIES BY ELECTROPHORESIS TECHNIQUE | ||
| Basrah Journal of Agricultural Sciences | ||
| Article 12, Volume 19, Issue 2, 2006, Pages 111-125 PDF (0 K) | ||
| DOI: 10.33762/bagrs.2006.57313 | ||
| Authors | ||
| A.A .Sahi; R.M. Al-Ali | ||
| Abstract | ||
| Electrophoresis technique of gluten proteins of some local wheat varieties (Mexipake, Abu-Graibe, Saberbeg, Ipa-95 and Tammouz-3) as well as standard gluten proteins showed that gliadins of approximately 7-9 subunits (bands) ranging in molecular weight from (14454-67608) dalton. Slow moving subunits having high molecular weight (72625-91201) dalton were also separated. Glutenin from all varieties were resolved into 14-6 subunits. Glutenin from Ipa-95, Tammouz-3 and Saberbeg showed one more subunit with high molecular weight of (94000) dalton, but there were not revealing in Mexipake and Abu-Graibe varieties. Glutenin from Ipa-95 contained high molecular weight subunits, among other proteins. The separation of acetic acid insoluble proteins fraction showed 5-8 subunits ranging in molecular weight (12303-79433) dalton for all varieties. Moreover Ipa-95 variety had two bands with medium molecular weight. | ||
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