Application of two-dimensional gel electrophoresis technique for protein profiling of Indian black gram varieties and detection of adulteration in black gram-based food products using comparative proteomics

Abstract

In the present study, protein fingerprints from six novel Indian black gram varieties were obtained using 2D-GE. The results revealed the presence of thirteen well-resolved protein spots in all six varieties. Analysis of the fingerprints using PD Quest™ revealed differential protein expression. In addition, six proteins were found to be uniquely expressed in varieties PDKV Black Gold and TAU-1. Further, analysis of 2D patterns of black gram and potential adulterants such as refined wheat flour and white pea using PD Quest™ revealed the presence of proteins with MW 15.0 kDa, pI 4.89 (refined flour) and MW 21.5 kDa, pI 5.70 (white pea), which can be considered as biomarkers for their presence in black gram food products. The method was sensitive enough to detect adulteration at 5% level and could successfully detect the potential presence of refined flour in one of the black gram papad samples analysed during the study.