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- Title
Analiza proteina pšenice kapilarnom gel elektroforezom (CGE).
- Authors
Savanović, Danica; Grujić, Radoslav; Torbica, Aleksandra; Savanović, Jovo
- Abstract
Wheat proteins are considered to be the most important components that affect the baking quality of flours. They are characterized by high heterogeneity and a wide range of molecular masses. Various techniques may be used for the separation and identification of proteins. The aim of this paper was to investigate application possibilities of high performance SDS-capillary gel electrophoresis (SDS-CGE) for the analysis and quantification of proteins in wheat flour. Separation of protein from a wheat flour dough was carried out using capillary electrophoresis (Agilent, CE 7100) and the SDS-MW Analysis Kit (Beckman Coulter). Migration time and peak area of individual protein molecule in the electropherogram were analyzed using ChemStation Software (Agilent Technologies, PaloAlto, CA). On the electropherogram, obtained after protein analysis, 57 proteins of various molecular masses ranged from 10 kDa to 225 kDa were separated. The biggest number of separated proteins had a mass from 0 to 20 kDa (22 proteins), while the number of separated proteins of larger molecular masses was much smaller (3 proteins had masses from 100 to 150 kDa and 5 proteins had masses greater than 150 kDa). This method enables precise identification and quantificati on of wheat protein and can be used to study changes and behavior of wheat protein during the technological processes of production.
- Publication
Gazette of Chemists, Technologists & Environmentalists of Republic of Srpska / Glasnik Hemicara, Tehnologa i Ekologa Republike Srpske, 2018, Vol 14, p23
- ISSN
1840-054X
- Publication type
Article
- DOI
10.7251/GHTE1814023S