APPLICATION OF ULTRAVIOLET SPECTROSCOPY TO DISCRIMINATE WHEAT α/β- AND γ-GLIADINS SEPARATED WITH HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY - A SHORT REPORT
 
More details
Hide details
 
Pol. J. Food Nutr. Sci. 2007;57(2):191–194
KEYWORDS
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.
ISSN:1230-0322