Characterization of chickpea varieties at biochemical level

Abstract

In the present study alkaline extraction method were used to isolate total seed protein, it was found that alkaline reagents were more effective in extraction of protein from food legumes. The current study was conducted to evaluate protein content and relatedness among eight cultivars of chickpea. Chickpea seeds pounded in mortal till they powdered. Proteins of chickpea seeds were extracted with sodium hydroxide (NaOH) solution and precipitated. Finally protein isolates extraction performed. The protein quantification of chickpea sample was estimated through Lowery method. We used SDS-PAGE to evaluate and characterize the protein pattern of seed storage proteins. Total protein in all cultivars did not show any significant difference.