title: Wheat gluten amino acid analysis by high-performance anion-exchange chromatography with integrated pulsed amperometric detection.
abstract: This chapter describes an accurate and user-friendly method for determining amino acid composition of wheat gluten proteins and their gliadin and glutenin fractions. The method consists of hydrolysis of the peptide bonds in 6.0 M hydrochloric acid solution at 110°C for 24 h, followed by evaporation of the acid and separation of the free amino acids by high-performance anion-exchange chromatography with integrated pulsed amperometric detection. In contrast to conventional methods, the analysis requires neither pre- or postcolumn derivatization, nor a time-consuming oxidation or derivatization step prior to hydrolysis. Correction factors account for incomplete release of Val and Ile even after hydrolysis for 24 h, and for losses of Ser during evaporation. Gradient conditions including an extra eluent allow multiple sequential sample analyses without risk of Glu accumulation on the anion-exchange column which otherwise would result from high Gln levels in gluten proteins.
authors: Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), Katholieke Universiteit Leuven, Leuven, Belgium. ine.rombouts@biw.kuleuven.be
authors: Ine
authors: I
authors: Rombouts
authors: Bert
authors: B
authors: Lagrain
authors: Lieve
authors: L
authors: Lamberts
authors: Inge
authors: I
authors: Celus
authors: Kristof
authors: K
authors: Brijs
authors: Jan A
authors: JA
authors: Delcour
mesh_terms: D000596:Amino Acids / Q000032:analysis*; D002852:Chromatography, Ion Exchange / Q000379:methods*; D055664:Electrochemical Techniques / Q000379:methods*; D005983:Glutens / Q000737:chemistry*; D006868:Hydrolysis; D012996:Solutions; D014908:Triticum / Q000737:chemistry*
chemical_list: D000596:Amino Acids; D012996:Solutions; D005983:Glutens