1Department of Bioinformatics and Biotechnology, GC University, Allama Iqbal Road, Faisalabad-38000, Pakistan
2Department of Bioinformatics and Biotechnology, GC University, Allama Iqbal Road, Faisalabad-38000, Pakistan
3Nuclear Institute for Agriculture and Biology (NIAB), Jhang Road, Faisalabad, Pakistan
Seed–storage proteins are important reservoirs of food and energy which are also involved in the determination of bread making quality. Solubility properties of these proteins are traditionally classified into four classes: albumin, globulin, prolamin and glutelin. Gliadin and glutenin have also been studied extensively and the genetics and biochemistry are relatively well known. Grain proteins from 18 Pakistani wheat genotypes were checked for genetic diversity evaluation based on 15% sodium dodecylsulphate polyacrylamide gel electrophoresis (SDS–PAGE). According to quality score, WL–711, Abadghar, Yacoora, Punjab–96 and Zardana showed the highest score of 10. All these varieties had subunit 5+10 which had positive correlation for bread-making quality. Different Bioinformatics tools like STRUCTURE, TASSEL AND STATISTIXL were used to examine the data obtained from different varieties and the outcomes were conveyed in the course of a dendrogram revealing the conflicts and similarities among varieties. STRUCTURE was used for the analysis of population structure. This tool performed the grouping of 18 wheat varieties into two groups. TASSEL was used for cluster analysis, which grouped the varieties under study into two main groups containing the same individuals as described by other tools. STATISTIXL performed a cluster analysis using the similarity measure of Jaccard. The results were shown in the form of dendrogram on the basis of group average. Dendrogram revealed two main clusters differentiated as A and B at the distance of about 85%. With the aim of improving flour quality, wheat seed storage protein fingerprinting is used to govern the gluten protein pattern in studies.