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Detection of quality differences among wheats by high-performance liquid chromatography

Author:
Huebner, F.R., Bietz, J.A.
Source:
Journal of chromatography 1985 v.327 pp. 333
ISSN:
0021-9673
Subject:
wheat flour, wheat protein, glutenins, gliadin, high performance liquid chromatography
Abstract:
Proteins extracted with various solvents from small wheat flour samples were analyzed by reversed-phase high-performance liquid chromatography (RP-HPLC) and size-exclusion HPLC (SE-HPLC). RP-HPLC analysis of gliadin proteins can identify wheat varieties and, for durum wheats (used for pasta products), can rapidly determine quality. After lower-molecular-weight proteins are extracted, high-molecular-weight glutenin proteins can be reduced, alkylated, isolated and analyzed by RP- or SE-HPLC. The ratio of high- to low-molecular-weight glutenin subunits can be used to determine the quality of wheats used to make bread.
Agid:
24491
Handle:
10113/24491