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ARS Home » Plains Area » Manhattan, Kansas » Center for Grain and Animal Health Research » Grain Quality and Structure Research » Research » Publications at this Location » Publication #179988

Title: RP-HPLC ANALYSES OF GLIADINS IN MACEDONIAN WHEAT VARIETIES

Author
item MENKOVSKA, MIRJANA
item Chung, Okkyung
item VELJANOV, SLANCHOMIL

Submitted to: Meeting Abstract
Publication Type: Other
Publication Acceptance Date: 4/22/2005
Publication Date: 5/22/2005
Citation: Menkovska, M., Chung, O.K., Veljanov, S. 2005. RP-HPLC analyses of gliadins in Macedonian wheat varieties. Third International Wheat Quality Conference Proceedings. Meeting Abstract. p.395

Interpretive Summary:

Technical Abstract: HPLC is an analytical method that is widely used for identification of wheat and other cereal varieties. It is also used for determination and prediction of quality, for studies of interactions and processing of cereal proteins, and as a preparative method for cereal proteins and for their characterization. The aim of this paper was to identify wheat (Triticum aestivum L.) varieties with Macedonian origin, by characterizing their gliadin proteins. Albumins and globulins were first removed from ground wheat or wheat flour of selected Macedonian varieties and then the gliadins were extracted with 1-propanol and analyzed by reversed-phase high-performance liquid chromatography (RP-HPLC). The procedure of Lookhart et al (1994) was applied in the analyses. The separated gliadin proteins were characterized by the elution time and the height of the separated peaks. Wheat varieties differed within and between classes. The RP-HPLC method provided fast and reproducible analyses of gliadins and provided better resolution than acid - PAGE (polyacrylamide gel electrophoresis) methods.