Identification and prediction of the flour quality of bread wheat by gliadin electrophoresis
Sallam, Mahmoud;
Abstract
Gliadin proteins were used to identify and characterize 30 wheat varieties. SDSrPAGE of
gliadins revealed a total of 30 bands ranged from 74.5 to 6.5 kDa, where the number of total
bands varied between varieties. The region of omegargliadin had a wide range for a number
of bands. Among gliadin protein bands, nine bands were monomorphic and 21 bands were
polymorphic, which were used to characterize the wheat varieties. The similarity index and
dendrogram demonstrated the genetic relationships among wheat varieties using the gliadin
protein bands resulted from SDSrPAGE analysis. In the studied Egyptian wheat varieties, the
gliadin band of γr45 related to high gluten quality, while the ωr 38 band related to moderate
gluten quality. However, it was found that γr42 band related to low gluten quality. The
concentration of each gliadin protein subgroup was varied among the wheat varieties and
gliadins revealed a total of 30 bands ranged from 74.5 to 6.5 kDa, where the number of total
bands varied between varieties. The region of omegargliadin had a wide range for a number
of bands. Among gliadin protein bands, nine bands were monomorphic and 21 bands were
polymorphic, which were used to characterize the wheat varieties. The similarity index and
dendrogram demonstrated the genetic relationships among wheat varieties using the gliadin
protein bands resulted from SDSrPAGE analysis. In the studied Egyptian wheat varieties, the
gliadin band of γr45 related to high gluten quality, while the ωr 38 band related to moderate
gluten quality. However, it was found that γr42 band related to low gluten quality. The
concentration of each gliadin protein subgroup was varied among the wheat varieties and
Other data
| Title | Identification and prediction of the flour quality of bread wheat by gliadin electrophoresis | Authors | Sallam, Mahmoud | Issue Date | 2007 | Journal | Journal of Applied Sciences Research | DOI | https://scholar.google.com.eg/citations?user=fXDtqkwAAAAJ&hl=en#d=gs_md_cita-d&p=&u=%2Fcitations%3Fview_op%3Dview_citation%26hl%3Den%26user%3DfXDtqkwAAAAJ%26citation_for_view%3DfXDtqkwAAAAJ%3AR3hNpaxXUhUC%26tzom%3D-120 https://scholar.google.com.eg/citations?user=fXDtqkwAAAAJ&hl=en#d=gs_md_cita-d&p=&u=%2Fcitations%3Fview_op%3Dview_citation%26hl%3Den%26user%3DfXDtqkwAAAAJ%26citation_for_view%3DfXDtqkwAAAAJ%3AR3hNpaxXUhUC%26tzom%3D-120 |
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