Investigation of Seed Storage Proteins in some Wild Wheat Progenitors Using SDS-PAGE and ACID-PAGE

Wheat storage proteins accounted for up to 60% of the total grain proteins. They form gluten proteins, which make a visco-elastic network enables dough to be processed into bread, pasta and other products. In order to study genetic variation of wild wheat relatives, electrophoretic patterns of seed storage proteins, the high-molecular-weight glutenins and gliadins from about 12 wild species and some check improved cultivars were fractionated by SDS-PAGE and Acid-PAGE. The results showed some close relationship between T. urartu, T. dicoccum and bread wheat in the case of glutenin and gliadin. Therefore It was speculated that progenitor of A genome of cultivated wheat could be T. urartu strongly. A high level of polymorphism was detected in the glutenin and gliadin subunits of the wild wheat relatives, showing some similarities with cultivated bread wheat, useful breeding perspectives. The electrophoresis proved to be a suitable method to discriminate wheat variety and species. Also results of this study confirmed that the genetic variation amongst seed storage proteins of wild relatives were considerable. The wild progenitors are important genetic resources and therefore observed genetic variability could be use in any selection strategies.