Assessment of Protein Fractions as Biochemical Indicators for Differentiating <i>Triticum aestivum</i> and <i>Triticum durum</i> Wheat Varieties

Background: Wheat quality is determined by the composition and quantity of its protein classes, including albumins, globulins, gliadins, and glutenins. Variability in these protein profiles plays a critical role in differentiating wheat cultivars and assessing their suitability for various food products. Aim: This study aimed to evaluate the protein profiles of bread wheat (Triticum aestivum) and durum wheat (Triticum durum) cultivars using Sodium Dodecyl Sulfate-Polyacrylamide Gel Electrophoresis (SDS-PAGE). The focus was to identify polymorphisms and their relationship with dough quality. Methods: Seed proteins from three cultivars each of T. aestivum and T. durum were analyzed using SDS-PAGE. Protein fractions were examined to identify distinct banding patterns, and specific loci associated with dough quality, such as Glu-D1 and Glu-B1, were studied. Results: The analysis revealed 22 to 24 protein bands with molecular masses ranging from 2 to 250 kilodaltons, of which 13 showed polymorphism. Clear differences in banding patterns were observed between T. aestivum and T. durum, particularly in gliadin and glutenin fractions. Gliadin band 7 was present in all T. aestivum cultivars, while band 11 was exclusive to T. durum. Glutenin analysis showed that the Glu-D1 locus, marked by alleles 2+12 and 5+10, was common in T. aestivum, with allele 5+10 linked to superior dough quality. Conversely, the Glu-B1 locus, characterized by allele 20+8, was present in T. durum and associated with lower bread-making quality but better suitability for pasta production. Conclusion: Sodium dodecyl sulfate-polyacrylamide gel electrophoresis is a valuable method for detecting protein polymorphism and assessing wheat quality. The study demonstrates significant variability in protein profiles between T. aestivum and T. durum, providing insights into their functional properties and food processing potential. Major Findings: The study identified significant protein profile differences between T. aestivum and T. durum, particularly in gliadin and glutenin fractions. Key alleles linked to dough quality were found, with T. aestivum favoring bread-making and T. durum suited for pasta production.