| Abstract: | Polyacrylamide gel electrophoresis was applied to detect adulteration of chickpea flour with pea flour by the presence of extra bands in the unique electro-phoregram of chickpea. Protein extracts prepared by a single extraction with 5M acetic acid produced patterns which were used to differentiate pea and chickpea samples. Using the described procedure, 10 varieties of chickpea did not show intervarietal variation in their electrophoregrams, whereas 11 varieties of pea showed intervarietal differences in their protein composition. However, six of the 25–30 protein bands present in electrophoregrams of most pea varieties can be used as markers for detection of pea flour in chickpea flour. Band 37, present both in chickpea and pea samples, can be used as an internal reference for inter gel comparisons. |
