| Summary: | The classical Osborne wheat proteins fraction (albumin-globulin), as well as several polypeptides from the non-gluten protein fraction using SDS-PAGE analyses were determined in the grain of five bread (T. aestivum L.) and five durum wheat (T. durum Desf.) genotypes. In addition, the activity rate of lipoxygenase (LOX) and peroxidase (POD) enzymes implicated in the antioxidant metabolism was determined. Albumins and globulins in wheat grains were characterized by rich protein pattern - the number of bands varied from 19 to 23 and they were defined by molecular weight 76.4-12.4 kDa. The great differences between bread and durum wheat polypeptide contents were found. Result pointed out that polypeptides with molecular weight of 65.6, 43.5 and 32.9 kDa could be used to differentiate the bread from durum wheat. Significant differences in the LOX and POD activity between and within two wheat species were detected. Present study showed in durum wheat a lower activities of LOX and POD enzymes for about 45 and 22%, respectively, than in bread wheat. Our results could be useful for plant breeders in screening and selecting of better raw materials with high protein quality for the flour, breadmaking and pasta industry.
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