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Faltermaier A, Waters D, Becker T, Arendt E, Gastl M. Protein Modifications and Metabolic Changes Taking Place during the Malting of Common Wheat (Triticum AestivumL.). JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2013-0613-01] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Andrea Faltermaier
- School of Food and Nutritional Sciences, University College Cork, Ireland
- Lehrstuhl für Brau- und Getränketechnologie, Technische Universität München, Freising, Weihenstephan
| | - Deborah Waters
- School of Food and Nutritional Sciences, University College Cork, Ireland
| | - Thomas Becker
- Lehrstuhl für Brau- und Getränketechnologie, Technische Universität München, Freising, Weihenstephan
| | - Elke Arendt
- School of Food and Nutritional Sciences, University College Cork, Ireland
| | - Martina Gastl
- Lehrstuhl für Brau- und Getränketechnologie, Technische Universität München, Freising, Weihenstephan
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Han C, Lu X, Yu Z, Li X, Ma W, Yan Y. Rapid separation of seed gliadins by reversed-phase ultra performance liquid chromatography (RP-UPLC) and its application in wheat cultivar and germplasm identification. Biosci Biotechnol Biochem 2015; 79:808-15. [DOI: 10.1080/09168451.2014.998618] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
Abstract
To separate gliadin from wheat flour, a novel and stability-indicating reversed-phase ultra performance liquid chromatography (RP-UPLC) method is established and optimized. A comparative analysis of routine capillary electrophoresis (CE), reversed-phase high-performance liquid chromatography (RP-HPLC), and RP-UPLC was performed and the results showed that the resolution and efficiency of RP-UPLC were significantly higher than those of CE and RP-HPLC. Characteristic RP-UPLC patterns of different bread wheat variety and related species were readily identified. These results demonstrated that our RP-UPLC procedure resulted in significant improvements in sensitivity, speed, and resolution, and thus is highly useful in wheat cultivar and germplasm identification.
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Affiliation(s)
- Caixia Han
- Laboratory of Molecular Genetics and Proteomics, College of Life Science, Capital Normal University, Beijing, China
| | - Xaiobing Lu
- Laboratory of Molecular Genetics and Proteomics, College of Life Science, Capital Normal University, Beijing, China
| | - Zitong Yu
- Laboratory of Molecular Genetics and Proteomics, College of Life Science, Capital Normal University, Beijing, China
| | - Xiaohui Li
- Laboratory of Molecular Genetics and Proteomics, College of Life Science, Capital Normal University, Beijing, China
| | - Wujun Ma
- School of Veterinary & Life Sciences, Murdoch University and Australian Export Grains Innovation Centre, Perth, Australia
| | - Yueming Yan
- Laboratory of Molecular Genetics and Proteomics, College of Life Science, Capital Normal University, Beijing, China
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Common wheat (Triticum aestivum L.): evaluating microstructural changes during the malting process by using confocal laser scanning microscopy and scanning electron microscopy. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2450-x] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Lim CW, Lai KY, Yeo JF, Tai SH, Chan SH. Quantitative assessment of moniliformin in cereals via alternative precipitation pathways, aided by LC-LIT-MS and LC-Q-TOF-MS. Food Chem 2014; 174:372-9. [PMID: 25529694 DOI: 10.1016/j.foodchem.2014.11.069] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2014] [Revised: 09/25/2014] [Accepted: 11/11/2014] [Indexed: 10/24/2022]
Abstract
The availability of a simple chemical precipitation workflow aided by targeted and untargeted mass spectrometry would provide an accurate diagnostic platform for the direct determination of moniliformin in cereals for food safety control. In-house method validation was performed at six concentration levels of 8, 40, 80, 200, 400, and 600 ng g(-1) in cereal flours of wheat, corn, rye, oats and barley. Spiking experiments were made at three concentration levels of 20, 40 and 100 ng g(-1). Protein precipitation and "PHREE" column cleanup strategy provided recoveries of 81-108% for all cereals matrices using external calibrants. "PHREE" purification provided significant (p < 0.05) ion signal enhancement reduction advantage for all matrices except corn flour. Moniliformin underwent significant (p < 0.05) degradation over 2 weeks when prepared in acidified water. A simple, low-cost and fit-for-purpose procedure for the identification and quantitation of moniliformin in cereals becomes available to support prospective regulatory function.
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Affiliation(s)
- Chee Wei Lim
- Food Safety Laboratory, Applied Sciences Group, Health Sciences Authority, 11 Outram Road, Singapore 169078, Singapore.
| | - Kit Yee Lai
- Food Safety Laboratory, Applied Sciences Group, Health Sciences Authority, 11 Outram Road, Singapore 169078, Singapore
| | - Jie Fang Yeo
- Food Safety Laboratory, Applied Sciences Group, Health Sciences Authority, 11 Outram Road, Singapore 169078, Singapore
| | - Siew Hoon Tai
- AB SCIEX (Distribution), 10 Biopolis Road, #03-06, Chromos, Singapore 138670, Singapore
| | - Sheot Harn Chan
- Food Safety Laboratory, Applied Sciences Group, Health Sciences Authority, 11 Outram Road, Singapore 169078, Singapore
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Cremer JE, Bean SR, Tilley MM, Ioerger BP, Ohm JB, Kaufman RC, Wilson JD, Innes DJ, Gilding EK, Godwin ID. Grain sorghum proteomics: integrated approach toward characterization of endosperm storage proteins in kafirin allelic variants. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:9819-9831. [PMID: 25177767 DOI: 10.1021/jf5022847] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Grain protein composition determines quality traits, such as value for food, feedstock, and biomaterials uses. The major storage proteins in sorghum are the prolamins, known as kafirins. Located primarily on the periphery of the protein bodies surrounding starch, cysteine-rich β- and γ-kafirins may limit enzymatic access to internally positioned α-kafirins and starch. An integrated approach was used to characterize sorghum with allelic variation at the kafirin loci to determine the effects of this genetic diversity on protein expression. Reversed-phase high performance liquid chromatography and lab-on-a-chip analysis showed reductions in alcohol-soluble protein in β-kafirin null lines. Gel-based separation and liquid chromatography-tandem mass spectrometry identified a range of redox active proteins affecting storage protein biochemistry. Thioredoxin, involved in the processing of proteins at germination, has reported impacts on grain digestibility and was differentially expressed across genotypes. Thus, redox states of endosperm proteins, of which kafirins are a subset, could affect quality traits in addition to the expression of proteins.
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Affiliation(s)
- Julia E Cremer
- School of Agriculture and Food Sciences and ⊥Institute for Molecular Bioscience, The University of Queensland , St Lucia, Brisbane, QLD 4072, Australia
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Fast separation and characterization of water-soluble proteins in wheat grains by reversed-phase ultra performance liquid chromatography (RP-UPLC). J Cereal Sci 2013. [DOI: 10.1016/j.jcs.2012.11.008] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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Yu Z, Han C, Yan X, Li X, Jiang G, Yan Y. Rapid characterization of wheat low molecular weight glutenin subunits by ultraperformance liquid chromatography (UPLC). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:4026-34. [PMID: 23560948 DOI: 10.1021/jf400472s] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
Low molecular weight glutenin subunits (LMW-GS), as important seed storage proteins, together with HMW-GS significantly define unique dough viscoelastic properties. In this study, a rapid ultraperformance liquid chromatography (UPLC) method for the separation and characterization of LMW-GS in wheat was optimized and established. The fast, reproducible, and high-resolution UPLC separation of LMW-GS could be obtained by gradually increasing eluting gradient from 21 to 47% in 30 min at flow rate of 0.55 mL/min and 60 °C for separation temperature. By this method, analysis of one sample could be completed in <20 min, significantly less time than the traditional reversed-phase high-performance liquid chromatography (RP-HPLC) method. Under the optimized conditions, the genetic features of LMW-GS and genotype × environmental interaction were successfully analyzed, leading to a fast identification of 17 main LMW-GS alleles that were related to different quality properties in wheat. The results demonstrated that UPLC could be a powerful and alternative tool for genetic and proteomic studies of wheat grain proteins and fast identification or screening of desirable LMW-GS alleles in wheat quality improvement.
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Affiliation(s)
- Zitong Yu
- College of Life Science, Capital Normal University , 100048 Beijing, China
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Capillary electrophoretic profiling of tryptic digests of water soluble proteins from Bacillus thuringiensis-transgenic and non-transgenic maize species. Food Chem 2012; 134:1607-15. [DOI: 10.1016/j.foodchem.2012.02.220] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2010] [Revised: 02/27/2012] [Accepted: 02/28/2012] [Indexed: 11/22/2022]
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Li J, Wang S, Yu Z, Li X, Guo G, Feng S, Ma W, Yan Y. Optimization and development of capillary electrophoresis for separating and identifying wheat low molecular weight glutenin subunits. J Cereal Sci 2012. [DOI: 10.1016/j.jcs.2011.12.005] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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Sázelová P, Kašička V, Ibáñez E, Cifuentes A. Extraction and separation of water-soluble proteins fromBacillus thuringiensis-transgenic and non-transgenic maize species by CZE. J Sep Sci 2009; 32:3801-8. [DOI: 10.1002/jssc.200900448] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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Piergiovanni AR. Estimating Gliadin and Albumin Variation at Intra- and Interaccession Level in USDA Oriental Wheat (Triticum turgidumL. subsp.turanicum(Jakubz.) (A. Lőve & D. Lőve) Collection Using Capillary Zone Electrophoresis. Cereal Chem 2009. [DOI: 10.1094/cchem-86-1-0037] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Angela R. Piergiovanni
- Istituto di Genetica Vegetale-CNR, via Amendola 165/a, 70126 Bari, Italy. Contribution n.231. Phone: +39 080 5583400. Fax: +39 080 5587566. E-mail:
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Multivariate optimisation of a capillary electrophoretic method for the separation of glutenins. Application to quantitative analysis of the endosperm storage proteins in wheat. Food Chem 2008. [DOI: 10.1016/j.foodchem.2007.10.016] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Bonet A, Blaszczak W, Rosell CM. Formation of Homopolymers and Heteropolymers Between Wheat Flour and Several Protein Sources by Transglutaminase-Catalyzed Cross-Linking. Cereal Chem 2006. [DOI: 10.1094/cc-83-0655] [Citation(s) in RCA: 68] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- A. Bonet
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), PO Box 73, Burjasot-46100, Valencia, Spain
| | - W. Blaszczak
- Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-747 Olsztyn, Poland
| | - C. M. Rosell
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), PO Box 73, Burjasot-46100, Valencia, Spain
- Corresponding author. E-mail:
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Xuan X, Hu G, Li D. Joule heating effects on separation efficiency in capillary zone electrophoresis with an initial voltage ramp. Electrophoresis 2006; 27:3171-80. [PMID: 16850504 DOI: 10.1002/elps.200500871] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
An analytical model is developed to quantify the Joule heating effects on the separation efficiency in CZE with an initial voltage ramp. This model considers the temporal variations of nonuniform temperature and flow fields in the course of voltage ramping. The temperature dependence of electrical conductivity, dynamic viscosity, and mass density of the fluid is also taken into account. We demonstrate that the application of an initial voltage ramp delays the development of pressure-driven flows induced passively by the axial temperature gradients. The thermal dispersion is thus significantly reduced, resulting in a higher theoretical plate number in CZE. Such improvement in the separation efficiency is apparent in noncoated capillaries at high electric fields with an appropriate voltage ramp-up time. These predictions are consistent with previous observations in both aqueous and nonaqueous CZE that took place in uncoated capillaries. In coated capillaries where the EOF is suppressed, however, our model predicts a lower plate number in the presence of an initial voltage ramp.
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Affiliation(s)
- Xiangchun Xuan
- Department of Mechanical and Industrial Engineering, University of Toronto, Toronto, Ontario, Canada
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Abstract
This review article with 304 references describes recent developments in CE of proteins, and covers the two years since the previous review (Hutterer, K., Dolník, V., Electrophoresis 2003, 24, 3998-4012) through Spring 2005. It covers topics related to CE of proteins, including modeling of the electrophoretic migration of proteins, sample pretreatment, wall coatings, improving separation, various forms of detection, special electrophoretic techniques such as affinity CE, CIEF, and applications of CE to the analysis of proteins in real-world samples including human body fluids, food and agricultural samples, protein pharmaceuticals, and recombinant protein preparations.
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García-Ruiz C, García MA, García MC, Marina ML. Development of a capillary electrophoresis method for the determination of soybean proteins in soybean-rice gluten-free dietary products. Electrophoresis 2006; 27:452-60. [PMID: 16342320 DOI: 10.1002/elps.200500355] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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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Affiliation(s)
- Carmen García-Ruiz
- Departamento de Química Analítica, Facultad de Química, Universidad de Alcalá, Alcalá de Henares, Madrid, Spain
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Cifuentes A. Recent advances in the application of capillary electromigration methods for food analysis. Electrophoresis 2006; 27:283-303. [PMID: 16307427 DOI: 10.1002/elps.200500474] [Citation(s) in RCA: 117] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
This article reviews the latest developments in the application of capillary electromigration methods for the analysis of foods and food components. Nowadays, methods based on CE techniques are becoming widely used in food analytical and research laboratories. This review covers the application of CE to analyze amino acids, biogenic amines, peptides, proteins, DNAs, carbohydrates, phenols, polyphenols, pigments, toxins, pesticides, vitamins, additives, small organic and inorganic ions, chiral compounds, and other compounds in foods, as well as to investigate food interactions and food processing. The use of microchips as well as other foreseen trends in CE analysis of foods is discussed. Papers that were published during the period June 2002-June 2005 are included following the previous review by Frazier and Papadopoulou (Electrophoresis 2003, 24, 4095-4105).
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Affiliation(s)
- Alejandro Cifuentes
- Department of Food Analysis, Institute of Industrial Fermentations (CSIC), Madrid, Spain.
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Robertson GH, Cao TK. Proteins Extracted by Water or Aqueous Ethanol During Refining of Developed Wheat Dough to Vital Wheat Gluten and Crude Starch as Determined by Capillary-Zone Electrophoresis (CZE). Cereal Chem 2004. [DOI: 10.1094/cchem.2004.81.5.673] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- G. H. Robertson
- Bioproduct Chemistry and Engineering Research Unit, Western Regional Research Center, Pacific West Area, Agricultural Research Service, United States Department of Agriculture, 800 Buchanan Street, Albany, CA 94710. Names are necessary to report factually on available data; however, the USDA neither guarantees nor warrants the standard of the product, and the use of the name by the USDA implies no approval of the product to the exclusion of others that may also be suitable
- Corresponding author. Phone: 510-559-5866. Fax: 510-559-5818. E-mail:
| | - T. K. Cao
- Bioproduct Chemistry and Engineering Research Unit, Western Regional Research Center, Pacific West Area, Agricultural Research Service, United States Department of Agriculture, 800 Buchanan Street, Albany, CA 94710. Names are necessary to report factually on available data; however, the USDA neither guarantees nor warrants the standard of the product, and the use of the name by the USDA implies no approval of the product to the exclusion of others that may also be suitable
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