Free-zone capillary electrophoresis analysis of hordein patterns at different stages of barley malting.
We have carried out a comparison of hordein patterns at different stages of the malting process using free-zone capillary electrophoresis (FZCE). FZCE has proved to be a suitable technique for the separation and characterization of hordeins in barley seeds. Assays of protein extraction and electrophoretic procedures led us to conclude that hordeins were best extracted with 40% ethanol and analyzed using 50 mM phosphate-glycine, pH 2.5, containing 20% ACN and 0.05% HPMC, at 12.5 kV and 45 degrees C, with 10 s hydrodynamic injection at 0.5 psi and 50 microm i.d. x 31 cm uncoated fused-silica capillary. Our results afford useful information about changes in the composition of these proteins in barley during malting.
García-Villalba
Rocío
R
Research laboratories of Grupo Cervezas Alhambra S.L., Avda. Murcia 1, 18010 Granada, Spain, and Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Granada, Spain.
Cortacero-Ramírez
Sonia
S
Segura-Carretero
Antonio
A
Fernandez-Gutiérrez
Alberto
A
D019075:Electrophoresis, Capillary / Q000379:methods*; D005511:Food Handling; D005983:Glutens; D001467:Hordeum / Q000737:chemistry*; D006863:Hydrogen-Ion Concentration; D010940:Plant Proteins / Q000032:analysis* / Q000302:isolation & purification; D012639:Seeds / Q000737:chemistry*
D010940:Plant Proteins; D005983:Glutens