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Detection of quality differences among wheats by high-performance liquid chromatography
- Huebner, F.R., Bietz, J.A.
- Journal of chromatography 1985 v.327 pp. 333
- wheat flour, wheat protein, glutenins, gliadin, high performance liquid chromatography
- 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.