© 2007, INSInet Publication Identification and Prediction of the Flour Quality of Bread Wheat by Gliadin Electrophoresis

Abstract

Abstract: Gliadin proteins were used to identify and characterize 30 wheat varieties. SDS-PAGE 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 omega-gliadin 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 SDS-PAGE analysis. In the studied Egyptian wheat varieties, the gliadin band of ã-45 related to high gluten quality, while the ù-38 band related to moderate gluten quality. However, it was found that ã-42 band related to low gluten quality. The concentration of each gliadin protein subgroup was varied among the wheat varieties and some of gliadin subgroups were related partially to gluten quality in some varieties. The obtained results indicate that gliadin proteins analysis is useful as biochemical genetic markers for characterizing the wheat varieties and detecting flour quality