RT info:eu-repo/semantics/article
T1 Development of a capillary electrophoresis method for the determination of soybean proteins in soybean-rice gluten-free dietary products. Research Article
A1 García Ruiz, Carmen
A1 García González, María Ángeles
A1 García López, María Concepción
A1 Marina Alegre, María Luisa
K1 Bakery products
K1 Capillary electrophoresis
K1 Gluten-free dietary products
K1 Soybean proteins
K1 Rice
K1 Ciencia
K1 Química analítica e industrial
K1 Science
K1 Chemistry, analytic and technical
AB CE has been applied for the first time to the simultaneous separation of soybean andrice proteins. Treated and untreated capillaries with different effective lengths as wellas separation media at different pHs were tested. For that purpose, samples andstandard solutions were prepared in 25:75 ACN–water media containing 0.3% v/vacetic acid. The use of an untreated capillary of 50 cm effective length together with an80 mM borate buffer (pH 8.5) modified with 20% v/v ACN and UV detection at 254 nmwere the conditions working the best. These conditions enabled the determination ofsoybean proteins in gluten-free dietary commercial products elaborated with soybeanprotein and/or soybean flour and rice flour using the standard additions calibrationmethod. 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 soybeanproteins when spiking commercial products were very close to 100%
PB John Wiley & Sons
SN 0173-0835
YR 2006
FD 2006
LK http://hdl.handle.net/10017/1358
UL http://hdl.handle.net/10017/1358
LA eng
NO Ministerio de Ciencia y Tecnología
DS MINDS@UW
RD 20-abr-2024