Electrophoretic Characteristics of Gluten Proteins as Influenced by Crop Year and Variety

The glutenin and gliadin fractions in different wheat varieties produced during two different cropping years were determined through SDS-PAGE and Acid-PAGE. It was evident from the electropherograms that greater numbers of polypeptides were present in the region falling under low molecular weight glutenin subunits. The SDS-PAGE patterns of molecular weight of glutenin subunits of different wheat varieties showed the presence of glutenin subunits in the range of 28.23 to 110.89 kDa and 28.29 to 113.51 kDa during the cropping years 2010-11 and 2011-12, respectively. The highest molecular weight glutenin subunit (110.89 kDa) was observed in wheat variety Lassani-08, during the crop year 2010-11, while during the cropping season 2011-12, the highest molecular weight glutenin subunit (113.51 kDa) was found in wheat variety AARI-10. It was also evident from the results that the maximum numbers of gliadin electropherograms were found in wheat variety Lassani-08. The results regarding gliadin bands revealed that total gliadin electropherograms ranged from 31.03 to 89.61 kDa and 32.91 to 92.22 kDa among different wheat varieties, during the crop years 2010-11 and 2011-12, respectively. The polypeptides with molecular weight between 31.03 to 54.50 kDa and 32.91 to 55.21 kDa belongs to -, - and -subunits of gliadin, during the crop years 2010-11 and 2011-12 respectively. The group of polypeptides with a molecular weight of about 54.50 to 89.61 kDa and 55.21 to 92.22 kDa was composed of subunits of -gliadins during the crop years 2010-11 and 2011-12, respectively.