Separation of the unique proteins of wheat protein fractions by capillary electrophoresis

Summary The wheat maturation process was monitored by high-performance capillary electrophoresis. The different protein components of the albumin, globulin, gliadin and glutenin fractions from the Osborne extraction procedure were analysed. The wheat sample was a Hungarian winter wheat, cultivar Martonvásári 23. The protein fractions were analysed by capillary zone electrophoresis using a low pH phosphate buffer containing a polymeric additive and organic modifiers. The albumins and gliadins as well as glutenins showed a characteristic pattern of development during the maturation process. For these fractions the development occurred at different stages of maturation. The formation of protein fractions of wheat at different stages of maturation—and thus the entire maturation process—could be well characterised by high-performance capillary electrophoresis. Presented at Balaton Symposium on High Performance Separation Methods, Siófok, Hungary, September, 1–3, 1999