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United States Department of Agriculture

Agricultural Research Service

Title: Ultrafast Separations of Cereal Proteins by High Performance Capillary Electrophoresis

Authors
item Bean, Scott - KANSAS STATE UNIVERSITY
item Lookhart, George

Submitted to: Cereal Foods World
Publication Type: Abstract Only
Publication Acceptance Date: June 20, 2000
Publication Date: November 5, 2000
Citation: Bean, S.R., Lookhart, G.L. 2000. Ultrafast separations of cereal proteins by high performance capillary electrophoresis. Abstract No. 81 in: Program Book of the 2000 AACC Annual Meeting. p.200 [Abstract]

Interpretive Summary: To be presented at the 2000 American Association of Cereal Chemists (AACC) Annual Meeting, November 5-9, 2000, in Kansas City, MO.

Technical Abstract: Free zone capillary electrophoresis conditions have been improved to allow rapid separations of grain proteins from several cereals (wheat, oats, rice, barley, and rye) with high resolution and reproducibility. Gliadins were separated in < 8 min, oat and rice prolamins in < 2 min, and barley prolamins in < 4min. Glutenins were separated in ~ 3 min, oat and rice glutelins in <3 min, and rye glutelins in <4 min. This method utilized the isoelectric compound, iminodiacetic acid (IDA) in conjunction with acetonitrile and hydroxypropylmethyl-cellulose. Cultivars of all cereals tested could be differentiated in 3 min, including wheat using either prolamin or glutelin protein patterns. Resolution was similar, or higher, than that of separations in other acidic buffers. Migration time repeatability was excellent with run-to-run variability <1% relative standard deviation (RSD), day-to-day <1.4% RSD, and capillary-to-capillary <3.3% RSD. Larger inner diameter capillaries (50 um) could be used with this buffer thereby increasing sensitivity and reducing rinse times. This method allows unattended, high throughput (~180 to 400 samples/24 hours) separations of cereal proteins without generating organic solvent waste and allows automated data analysis and storage.

Last Modified: 7/28/2014
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