Development of a capillary electrophoresis method for the determination of soybean proteins in soybean-rice gluten-free dietary products. Research Article

Authors
García Ruiz, CarmenUniversity of Alcalá Author; García González, María ÁngelesUniversity of Alcalá Author; García López, María ConcepciónUniversity of Alcalá Author; Marina Alegre, María LuisaUniversity of Alcalá Author
Identifiers
Permanent link (URI): http://hdl.handle.net/10017/1358
DOI: 10.1002/elps.200500355
ISSN: 0173-0835
Publisher
John Wiley & Sons
Date
2006
Affiliation
Universidad de Alcalá. Departamento de Química Analítica e Ingeniería Química
Funders
The authors thank the Ministry of Science and Technology (Spain) for the research project BQU2002–01199 and F. J. Cabello-Murillo for technical assistance. C.G.-R. also thanks the Ministry of Science and Technology for the Ramón y Cajal program (RYC-2003–001).
Bibliographic citation
Electrophoresis, 2006, v. 27, n. 2, p. 452-460
Keywords
Bakery products
Capillary electrophoresis
Gluten-free dietary products
Soybean proteins
Rice
Project
BQU2002–01199 (Ministerio de Ciencia y Tecnología)
info:eu-repo/grantAgreement/MEC//RYC-2003-001/ES/RYC-2003-001/
Document type
info:eu-repo/semantics/article
Version
info:eu-repo/semantics/publishedVersion
Publisher's version
http://dx.doi.org/10.1002/elps.200500355
Rights
© WILEY-VCH, 2006
Access rights
info:eu-repo/semantics/openAccess
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Abstract
CE has been applied for the first time to the simultaneous separation of soybean and rice proteins. Treated and untreated capillaries with different effective lengths as well as separation media at different pHs were tested. For that purpose, samples and standard solutions were prepared in 25:75 ACN–water media containing 0.3% v/v acetic acid. The use of an untreated capillary of 50 cm effective length together with an 80 mM borate buffer (pH 8.5) modified with 20% v/v ACN and UV detection at 254 nm were the conditions working the best. These conditions enabled the determination of soybean proteins in gluten-free dietary commercial products elaborated with soybean protein and/or soybean flour and rice flour using the standard additions calibration method. The method was linear up to 26 mg/mL of soybean proteins, the precision (expressed as RSD) was always better than 6%, and recoveries obtained for soybean proteins when spiking commercial products were very close to 100%
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