Gliadin and Isozyme Profiles in Wheat Varieties Differing in Chapati Characteristics

摘要

Gliadins were extracted and characterized from the grains of seven wheat varieties differing in chapati characteristics : C-306, K-68, NP-799 (good), HD - 2285 (medium), Sonalika, HS-207 (poor) and Sel-lll (high protein). The SDS-PAGE pattern of gliadins showed both qualitative and quantitative differences amongst the varieties. Two bands of MWs 186 and 49 kD common to C-306 and K-68 (good) and three polypeptides with MWs 125, 46 and 40 kD observed only in Sonalika and HS-207 (poor) may contribute tothe difference in chapati characteristics of these varieties. Isozyme banding pattern of peroxidase, malate dehydrogenase and alcohol dehydrogenase also showed variations which can be used for distinction of wheat varieties differing in chapati characteristics.