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dc.contributor.authorGarcía Ruiz, Carmen 
dc.contributor.authorGarcía González, María Ángeles 
dc.contributor.authorGarcía López, María Concepción 
dc.contributor.authorMarina Alegre, María Luisa 
dc.date.accessioned2008-03-03T09:14:30Z
dc.date.available2008-03-03T09:14:30Z
dc.date.issued2006
dc.identifier.bibliographicCitationElectrophoresis, 2006, v. 27, n. 2, p. 452-460en
dc.identifier.issn0173-0835
dc.identifier.urihttp://hdl.handle.net/10017/1358
dc.description.abstractCE 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%en
dc.description.sponsorshipThe 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).en
dc.format.mimetypeapplication/pdfen
dc.language.isoengen
dc.publisherJohn Wiley & Sonsen
dc.rights© WILEY-VCH, 2006en
dc.subjectBakery productsen
dc.subjectCapillary electrophoresisen
dc.subjectGluten-free dietary productsen
dc.subjectSoybean proteinsen
dc.subjectRiceen
dc.titleDevelopment of a capillary electrophoresis method for the determination of soybean proteins in soybean-rice gluten-free dietary products. Research Articleen
dc.typeinfo:eu-repo/semantics/articleen
dc.subject.ecienciaCIENCIAes_ES
dc.subject.ecienciaQuímica analítica e industriales_ES
dc.subject.ecienciaSCIENCEen
dc.subject.ecienciaChemistry, analytic and technicalen
dc.contributor.affiliationUniversidad de Alcalá. Departamento de Química Analítica e Ingeniería Química
dc.relation.publisherversionhttp://dx.doi.org/10.1002/elps.200500355
dc.type.versioninfo:eu-repo/semantics/publishedVersionen
dc.identifier.doi10.1002/elps.200500355
dc.relation.projectIDBQU2002–01199 (Ministerio de Ciencia y Tecnología)es_ES
dc.relation.projectIDRYC2003–001 (Ministerio de Ciencia y Tecnología)es_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccessen


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