THE STANDARD METHODS OF ELECTROPHORETIC S EPARATION OF GLUTENINS AND GLIADINS OF WHEAT BY SDS-PAGE AND A-PAGE

Acidic polyacrylamide gel electrophoresis (A-PAGE) and SDS-PAGE were u sed for separation, detection and evaluation of gliadin and glutenin p atterns in wheat (Triticum aestivum L.). All analytical methods used a re tested or adopted, as a standard reference methods by ISTA or UPOV organizations, for identification and characterization of wheat variet ies. ISTA A-PAGE method in our modification is very convenient for ide ntification purposes of wheat varieties. The stained gels with gliadin profiles can be further evaluated for the presence of gliadin alleles and other genetic studies. There are only slight differences in conce ntration of soluble gels in ISTA and UPOV SDS-PAGE methods, Both metho ds are very simple, the separation of glutenin subunits detected in th e gels with different concentration of acrylamide were reproducible an d usable for variety distinguishing and recognition of an alleles corr esponding to HMW glutenin subunits. Gliadin and glutenin banding patte rns were obtained from several wheat varieties and protein polymorphis m in gliadins and glutenins was presented in this paper. The electroph oretic spectra obtained by described methods can be evaluated subseque ntly by densitometry for preparation of digitalised electrophoretic sp ectra of cultivars.