Details

Autor(en) / Beteiligte

• Huebner, F.R.
• Bietz, J.A.

Titel

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

Ist Teil von

• Journal of Chromatography A, 1985-01, Vol.327, p.333-342

Ort / Verlag

Amsterdam: Elsevier B.V

Erscheinungsjahr

1985

Quelle

Elsevier Journal Backfiles on ScienceDirect (DFG Nationallizenzen)

Beschreibungen/Notizen

• 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.