Development of a capillary electrophoresis method for the determination of soybean proteins in soybean-rice gluten-free dietary products. Research Article
Authors
García Ruiz, CarmenIdentifiers
Permanent link (URI): http://hdl.handle.net/10017/1358DOI: 10.1002/elps.200500355
ISSN: 0173-0835
Publisher
John Wiley & Sons
Date
2006Funders
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.200500355Rights
© WILEY-VCH, 2006
Access rights
info:eu-repo/semantics/openAccess
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%
Files in this item
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Files | Size | Format |
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Rice-soybean proteins by CE-El ... | 185.2Kb |
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