Identification of faba bean (Vicia faba L.) protein by electrophoresis

Abstract

The seeds of fifteen faba bean varieties and genotypes were used in this study; Giza 716, Giza 843, Noubariaa 3, Wady 1, Sakha 1, T. W, hybrid 21, hybrid 22, hybrid 23, hybrid 24, Sakha 4, Noubariaa 1, Giza 40, Missr 1 and Giza 3. The chemical composition of all the previously mentioned varieties and genotypes was done. Results indicated that, carbohydrate content ranged from 51.11-58.15%, protein content ranged from 24.60%-30.68%, moisture from 9.07-10.57%, fat content from 1.54- 2.70% and ash content from 1.38 - 4.16%. Proteins were fractionated by Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis (SDS–PAG). Results revealed that Giza 3, Giza 40, Sakha 4, Noubariaa 1 and T.W were resolved into 8 bands, Giza 716, Giza 843, hybrid 22 and Missr1 were resolved into 9 bands, while hybrid 24, hybrid 23, Wady 1, and Sakha 1 were resolved into 10 bands. Also, hybrid 21 and Noubariaa 3 were resolved into 11 bands. The molecular weight of protein subunits ranged between 15.00 and 352.50 kDa.