Sodium Dodecyl Sulphate-polyacrylamide Gel Electrophoresis (SDS-PAGE) Characterization of Protein Fractions in Ten Peanut Bunch Type Varieties

V.B. Gore *

Division of Biochemistry, Indian Agricultural Research Institute, New Delhi,India.


Division of Biochemistry, Indian Agricultural Research Institute, New Delhi,India.

P.R. Thombre

Department of Agriculture, Botany (Plant Physiology), Mahatma Phule Krushi Vidyapeeth Rahuri, Ahmednagar, Maharashtra, India.

P. J. Rathod

Department of Biochemistry, Junagadh Agricultural University, Junagadh, India.

D. Kumar

Department of Biotechnology, Junagadh Agricultural University, Junagadh, India.

S.B. Narale

Department of Biochemistry, Mahatma Phule Krushi Vidyapeeth Rahuri, Ahmednagar, Maharashtra. India.

*Author to whom correspondence should be addressed.


Aim: To isolate these fractions, a progressive centrifugation technique was employed, utilizing water, sodium chloride, phosphate buffer, and alcohol.

Place and Duration of Study: A study conducted in department of biochemistry Junagadh Agricultural University, Junagadh for analysis seeds of the bunch-type groundnut were supplied by the Main Oilseeds Research Station in Junagadh during 2020-2022.

The Methodology Used: Using SDS-PAGE separation method, four key protein fractions: albumin, prolamin, globulin, and glutelin were analyzed.

Results: The results revealed the highest albumin and globulin contents ranging from 15.05-20.81% and 69.91-77.99%, respectively. The globulin fraction was found to be significantly higher in proportion compared to the other three fractions. Glutelin and prolamin were found to be very low percentage-wise in bunch varieties but it was found to be in the range of 1.49-3.42 % in glutelin as well as prolamins were found to be in the range of 1.5-3.95%.  The SDS-PAGE analysis of the ten-bunch type varieties revealed significant variations in protein profiles, as evidenced by the total number of bands and their respective molecular weight-retention factor (MW-Rf) values. The albumin and globulin fractions exhibited the highest MW-Rf values collectively, whereas glutelin and prolamin demonstrated minimal banding patterns.

Conclusion: This study concludes that the observed qualitative and quantitative differences in seed protein profiles are invaluable for varietal identification.

Keywords: Protein fraction, globulin, bunch, groundnut

How to Cite

Gore, V.B., Kundan, P.R. Thombre, P. J. Rathod, D. Kumar, and S.B. Narale. 2024. “Sodium Dodecyl Sulphate-Polyacrylamide Gel Electrophoresis (SDS-PAGE) Characterization of Protein Fractions in Ten Peanut Bunch Type Varieties”. International Journal of Biochemistry Research & Review 33 (6):60-70.


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