PJB-2019-857
SCREENING OF TRITICUM AESTIVUM L. BASED ON HMW-GLUTENIN PROTEIN FOR IMPROVING BREAD-MAKING AND PASTA QUALITY
Jabeen Farheen
Abstract
The experiment was conducted to classify the maximum glutenin protein possessed genotype of wheat for making better bread and pasta quality. The soluble seed storage proteins of 14 local bread wheat acquired from NARC, Pakistan were analyzed via BlueStepTM low range protein marker on 4% stacking and 10 % resolving SDS-PAGE gels and cluster analysis. The SDS-PAGE resolved 30 diverse high and low molecular weight, ranging from 200 kDa to 28 kDa glutenin subunits from studied genotypes. Pirsabak-85, and Bhittai were possessed 10, and 9 Glu-1 score, respectively, that was highest among all genotypes. The dendrogram based on protein bands data grouped the 14 genotypes into two major clusters. Among tested genotypes, the cluster-II was major and most diverged that were consisted of nine genotypes. Where, Pirsabak-85, and Bhittai were grouped together into II-C cluster with 44 % homology when compared to each other. The study showed that local bread wheat Pirsabak-85 and Bhittai could be utilized in the baking industries for enhancing quality of wheat products.
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