Use of capillary electrophoresis to monitor wheat maturation |
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Authors: | E Scholz K Ganzler Sz Gergely A Salgo |
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Institution: | 1. Department of Biochemistry and Food Technology, Budapest University of Technology and Economics, Müegyetem rkp. 3, 1521, Budapest, Hungary 2. Gedeon Richter Ltd, Formulation R&D, Gy?mroi út 19-21, 1103, Budapest, Hungary
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Abstract: | Summary The maturation of wheat varieties with different harvest times has been examined by high-performance capillary electrophoresis.
The unique proteins of the albumin, gliadin and glutenin fractions of Hungarian winter wheat cultivars Bánkúti 1201 (early
harvest time), Martonvásári 23 (medium harvest time), and Martonvásári 15 (semi-late harvest time) were analysed. An acidic
phosphate buffer containing a polymeric additive and organic modifiers was used in capillary zone electrophoresis mode. Formation
of albumin followed the same time scale, and the patterns were quite similar, for all three cultivars. For gliadins and glutenins
the time scale and patterns were different and some correlation was observed between harvest time and gliadin formation.
Presented at Balaton Symposium '01 on High-Performance Separation Methods, Siófok, Hungary, September 2–4, 2001 |
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Keywords: | Capillary electrophoresis Albumin gliadin glutenin Wheat varieties Wheat protein fractions Maturation |
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