APPLICATION OF ULTRAVIOLET SPECTROSCOPY TO DISCRIMINATE WHEAT α/β- AND γ-GLIADINS SEPARATED WITH HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY - A SHORT REPORT

Jerzy Dziuba; Dorota Nałęcz; Piotr Minkiewicz; Agata Hanasiewicz

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News New IMPACT FACTOR Volume 70 Authors' Index Volume 70 Reviewers' Index Dietary recommendations during the COVID-19 pandemic. Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences Our new CiteScore2020 from SCOPUS June 2021 Issue has just been published September 2021 issue has just been released Volume 71's Reviewers Index Our new Impact Factor and Cite Score Our new CiteScore2022 from SCOPUS September 2023 issue has just been published December 2023 issue has just been published March 2024 issue has just been published Volume 73's Reviewers Index

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APPLICATION OF ULTRAVIOLET SPECTROSCOPY TO DISCRIMINATE WHEAT α/β- AND γ-GLIADINS SEPARATED WITH HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY - A SHORT REPORT

Jerzy Dziuba

Dorota Nałęcz

Piotr Minkiewicz

Agata Hanasiewicz

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Publication date: 2007-06-30

Pol. J. Food Nutr. Sci. 2007;57(2):191-194

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KEYWORDS

wheat gliadins

aromatic amino acids

reversed-phase high-performance liquid chromatography (RP- HPLC)

UV spectroscopy

ABSTRACT

Studies were carried out to identify and detect potentially toxic proteins of wheat. The gliadin fractions were subjected to chromatographic and spectroscopic analyses to develop the relevant discriminants. The spectral analysis showed that these proteins differ considerably in their tryptophan-to-tyrosine molar ratios. A standard curve was used. The gliadin fractions were identified by comparing the calculated values of the tryptophan-to-tyrosine molar ratio with the values obtained based on the amino acid sequence of wheat gliadins in the Swiss-Prot/TrEMBL database. Based on the retention times and second derivatives of UV spectra, the particular wheat gliadin fractions were classified as α/β or γ-gliadins.

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APPLICATION OF THE SECOND DERIVATIVES OF UV SPECTRA FOR THE IDENTIFICATION OF β-CASEIN HYDROLYSATE COMPOUNDS.

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W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.