Author(s):

Nilesh S Chavan, Prashant B Kardile and Roshan A Diware

Abstract: A laboratory experiment entitled Effect Of Salt Stress On Protein Profile of different varieties of Cajanus Cajan Using SDS PAGE was conducted using seeds of varieties BSMR-853, BDN-711, BSMR-736, BDN-708 collected from VNMKV, Parbhani (M.S.) Agriculture Research Station, Badnapur, District – Jalna (M.S.) and carried out during December 2014 to April 2015 in Department of Biochemistry and Molecular biology, MGM college of agricultural biotechnology, Gandheli, Aurangabad. The experiment was laid out in Factorial randomized block design with 20 treatments combination of varieties with sodium chloride concentration Viz (BSMR- 853, BDN-711, BSMR-736, BDN-708), (om M, 50mM, 100mM, 150mM, 200mM) with three replication. The seeds were germinated under different concentration of sodium chloride and it was found that seed germinated under different concentration of sodium chloride showed decrease in germination percentage. The seeds after germination were subjected to protein extraction. The extracted protein was quantified by using Folin`s Lowry method. The seed of variety BSMR-736 germinated at 150mM concentration NaCl concentration showed highest amount of protein i.e 3.38 mg/ml of protein, whereas the seeds of variety BDN-708 at 200mM concentration showed lowest protein i.e 0.46mg/ml. The amount of sugar increases with increase in concentration of sodium chloride and increase in saline condition was found to influence molecular weight of the protein on SDS PAGE. Hence from above experiment it is concluded that increase in concentration of sodium chloride increases the amount of protein and amount of sugar and significant amount of variation exist in banding pattern of protein this might be due to expression of stress protein. (Mintoo et al, 2014).

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