الفهرس 
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Abstract
In this study, the study of genetic diversity of wheat gluten proteins in 12 varieties of wheat varieties of bread Egyptian using electrophoretic proteins. The gluten proteins were extracted and separated into two main groups, gliadin and glutenin proteins. These two groups were studied by two electrophoresis techniques, where gliadin proteins were studied with A-PAGE while glutenin groups were studied with SDS-PAGE. The results showed that the gliadin proteins were divided into four groups, namely Gli, β-Gli, γ-Gli, ω-Gli-α. Each region revealed different number of bands and pattern banding, it was also showed different and high levels of genetic diversity among the four groups according to the coefficient of genetic diversity where Groups ω-Gli γ-Gli β-Gli were revealed higher genetic variation than Gli group -α. The study of glutenin proteins that was divided into two groups according to molecular weight (HMW-GS, LMW- GS) which showed different banding patterns the LMW-GS revealed higher genetic diversity than HMW-GS. The result showed that gliadin electrophoresis showed higher levels of polymorphism (100%) than glutenin (98%) and also the genetic diversity of gliadin (H=0. 915) than glutenin (H= 0.848), these results were used to evaluate the genetic variation between twelve Egyptian bread wheat varieties at the biochemical level in addition to evaluate the genetic variations between varieties at the morphological traits by estimate some of agronomic traits and at a quality level by estimate some of technological traits and at the molecular level by using RAPD-PCR technique. The agronomic and technological traits revealed significant variance between varieties and the Gemmeiza 11 wheat verity was Superior in the most of agronomic technological traits. The result of RAPD-PCR revealed the specific markers (unique) for all varieties generated from using 8 rapid primers were 81 out of 179 (27.8%) amplified fragments. The Rapid PCR was showed high genetic variation between varieties then the rest of analysis techniques. Despite the superiority of protein electrophoresis and molecular technique in the study and evaluation of varieties and species, but it is preferred to use all methods available to study the differences between wheat varieties to give a more comprehensive and clearer and get the genetic identity of minutes on all levels of morphological and biochemical and molecular image.