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C.V
0.068
0.713
0.460
0.459
0.096
0.077
0.176
0.194
0.065
0.435
0.169
0.141
0.087
0.724
Albumin protein which is water soluble protein has been quantified, as depicted in Table 2; it is found that
Sindh-90 variety contain the highest Albumin content (22.4%) followed by Sersabz (21.31%) while lowest albumin
level was found in TJ-83 (17.0%) variety. Globulin which is consider as minor group of total protein comprises 5%
of total protein (Yadav & Singh, 2011), Gafuroua (2002) reported that globulin protein was approximately 3-7.0% in
wheat, the comparable results for globulin 5.0-7.82% are obtained in our study (Table. 3), with the highest amount
of globulin in TJ-83 (7.82%) followed by Kiran-95 (7.52%), while the lowest globulin content was found in Local
unknown variety (5.0%) . Gliadin content was determined, which is fundamentally known as the seed storage
protein,the results of gliadin analysis shows the range (43.0-50.43%), the highest amount of gliadin found in Anmol91 (50.43%), while the lowest gliadin content was determined in Local (unknown) variety. The proportion of gliadin
content reported by (Graybosch et al 1993) was 34.1%, while comparatively high content are reported 32-43.6% by
(Heubner & Wall 1966). Our study results are correlated well with Heubner and Wall reported values.
Table 2. Different protein fractions concentration (%) in selected wheat varieties of Sindh (Pakistan)
Wheat
Varieties
Kiran-95
Amber
Sindh-90
Sarsabz
Khirman
Jauher-18
Mehan-89
Anmol-91
TJ-83
GP-256
GP-205
Marvi
Soghat
Local(unknown)
Albumin (%)
18.24
18.46
22.4
21.31
19.32
21.5
21.33
18.41
17.0
20.52
18.63
19.38
20.6
19.56
Globulin
(%)
7.52
5.32
4.86
4.75
6.55
5.26
4.83
4.82
7.82
6.42
6.0
5.46
6.02
5.0
Gliadin (%)
50.4
49.2
45.3
45.43
45.8
48.32
47.41
50.43
46.8
46.3
47.34
44.74
49.32
43.44
Glutenin (%)
22.6
22.47
26.3
26.82
24.32
23.36
23.22
26.0
26.40
25.4
24.53
27.80
21.63
25.39
Sum of
Gliadin and
glutenin
73.00
71.67
71.60
72.25
70.12
71.68
70.63
76.43
73.20
71.70
71.18
72.54
70.95
68.83
Gliadin/
glutenin
2.2
2.1
1.7
1.6
1.8
2.0
2.0
1.9
1.7
1.8
1.9
1.6
2.2
1.7
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Glutenin is component of seed storage protein and main part of gluten provides the elasticity in dough
formation (Belderok et al 2000). Fu et al, (1996) reported glutenin content as high as 48.0-52.1% of total protein.
However our study results showed that the highest amount of glutenin present in Marvi (27.80%), while lowest in
Soghat 21.63%, which are comparable with the result reported by Gafuroua (2002). Saldana et al, (2011)
determine the ratio of gliadin and glutenin ranged as 0.49-1.01, while Stehno et al (2008) found 0.59-0.84%; in our
study results the ratio of gliadin and glutenin ranged 1.6-2.22, which is nearest to the result of Saldana et al, (2011).
Figure .1 shows the comparison of albumin and globulin. Albumin and globulin are enzymatic, synthetic, metabolic
proteins which regulate the protective function in plant, but in some sort these proteins also have allergenic effect
for some peoples (Horvath-Szanics et al, 2006).
Figure 1. Comparison of Albumin and Globulin in selected wheat varieties of Sindh (Pakistan)
The albumin and globulin correlated with protein quality, albumin and globulin proteins are nutritionally
important because these proteins contain essential amino acid lysine, arginine, aspartic acid, theoronin and
tryptophan. (Merlino et al 2009) reported that albumin plus globulin content ranged from 20-25% of total proteins in
different wheat varieties. In our result albumin and globulin presents about 23.78-27.26% of total proteins and our
result are in full agreement with that finding.
The gluten proteins consist of monomeric gliadins and polymeric glutenins. Glutenins and gliadins are
recognized as the major wheat storage proteins, constituting about 7585% of the total grain proteins with a ratio of
about 1:1 in common or bread wheat (Abdel-Aal et al, 1996) and they tend to be rich in asparagine, glutamine,
arginine or praline but very low in nutritionally important amino acids lysine, tryptophan and methionine (Shewry,
2007). Basically gliadin and glutnin are responsible for bread making quality of wheat flour. The quality of flour
mainly determine by gliadin and glutenins, MacRitchie (1992) had also illustrated that gluten(glutenin and gliadin)
are not only required for bread production ,but also needed for wide range of food that can only be made from
wheat (noodles, pastries, cookies) and other production.
Table 4, shows the comparison for sum of glutenin and gliaidin obtained is present study with literature values, as
evident from Table that the values are in good harmony with reported values. It has been investigated that gliadin
generally contributes the dough viscosity and glutenin required for elasticity of the dough. Therefore the ratio of
both proteins is important for bread making (Uthayakumaran et al, 1999).
Table 3. Comparison of sum of glutenin and gliaidin obtained in selected wheat varieties in present work with earlier reported
data of other wheat varieties.
Our Study values
Literature value
References
64-76%
56.25-64.48%
69.12-77.72%
Stehno et al (2008)
65.83-66.36%
Abdelrahman et a l(2004)
63-90%
Emanuelson et al(2003)
75-85%
Belderok et al (2000)
CONCLUSION
Present study reveals that selected wheat varieties from Sindh, Pakistan has great nutritional potential in
term of proteins. Anmol-91 variety was best due to its high content of gliadin, glutenin and total protein as
compared to other varieties investigated. Hence Anmol-91 variety can be explored for baking products and for
breeding of new cultivars with high nutritional benefits for consumers. Furthermore the individual proteins
investigated are comparable with literature values of other cultivars around the globe.
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