Development of a capillary electrophoresis method for the determination of soybean proteins in soybean-rice gluten-free dietary products. Research Article

CE has been applied for the first time to the simultaneous separation of soybean and rice proteins. Treated and untreated capillaries with different effective lengths as well as separation media at different pHs were tested. For that purpose, samples and standard solutions were prepared in 25:75 ACN...

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Autores: García Ruiz, Carmen|||0000-0001-5925-3449, García González, María Ángeles|||0000-0001-6292-8232, García López, María Concepción|||0000-0002-3383-6176, Marina Alegre, María Luisa|||0000-0002-5583-1624
Tipo de recurso: artículo
Fecha de publicación:2006
País:España
Institución:Universidad de Alcalá (UAH)
Repositorio:e_Buah Biblioteca Digital Universidad de Alcalá
Idioma:inglés
OAI Identifier:oai:ebuah.uah.es:10017/1358
Acceso en línea:http://hdl.handle.net/10017/1358
https://dx.doi.org/10.1002/elps.200500355
Access Level:acceso abierto
Palabra clave:Bakery products
Capillary electrophoresis
Gluten-free dietary products
Soybean proteins
Rice
Ciencia
Química analítica e industrial
Science
Chemistry, analytic and technical
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spelling Development of a capillary electrophoresis method for the determination of soybean proteins in soybean-rice gluten-free dietary products. Research ArticleGarcía Ruiz, Carmen|||0000-0001-5925-3449García González, María Ángeles|||0000-0001-6292-8232García López, María Concepción|||0000-0002-3383-6176Marina Alegre, María Luisa|||0000-0002-5583-1624Bakery productsCapillary electrophoresisGluten-free dietary productsSoybean proteinsRiceCienciaQuímica analítica e industrialScienceChemistry, analytic and technicalCE has been applied for the first time to the simultaneous separation of soybean and rice proteins. Treated and untreated capillaries with different effective lengths as well as separation media at different pHs were tested. For that purpose, samples and standard solutions were prepared in 25:75 ACN–water media containing 0.3% v/v acetic acid. The use of an untreated capillary of 50 cm effective length together with an 80 mM borate buffer (pH 8.5) modified with 20% v/v ACN and UV detection at 254 nm were the conditions working the best. These conditions enabled the determination of soybean proteins in gluten-free dietary commercial products elaborated with soybean protein and/or soybean flour and rice flour using the standard additions calibration method. The method was linear up to 26 mg/mL of soybean proteins, the precision (expressed as RSD) was always better than 6%, and recoveries obtained for soybean proteins when spiking commercial products were very close to 100%Ministerio de Ciencia y TecnologíaMinisterio de Educación y CienciaJohn Wiley & Sons20062006-01-01journal articlehttp://purl.org/coar/resource_type/c_6501NAhttp://purl.org/coar/version/c_be7fb7dd8ff6fe43info:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10017/1358https://dx.doi.org/10.1002/elps.200500355reponame:e_Buah Biblioteca Digital Universidad de Alcaláinstname:Universidad de Alcalá (UAH)InglésengMINCYT Not available BQU2002–01199 Desarrollo de métodos analíticos rápidos de cromatografía líquida de alta eficacia de perfusión y electroforesis capilar para la separación de proteínas vegetalesMinisterio de Educación y Ciencia Not available RYC-2003-001 RYC-2003-001open accesshttp://purl.org/coar/access_right/c_abf2Attribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessoai:ebuah.uah.es:10017/13582026-06-18T11:13:07Z
dc.title.none.fl_str_mv Development of a capillary electrophoresis method for the determination of soybean proteins in soybean-rice gluten-free dietary products. Research Article
title Development of a capillary electrophoresis method for the determination of soybean proteins in soybean-rice gluten-free dietary products. Research Article
spellingShingle Development of a capillary electrophoresis method for the determination of soybean proteins in soybean-rice gluten-free dietary products. Research Article
García Ruiz, Carmen|||0000-0001-5925-3449
Bakery products
Capillary electrophoresis
Gluten-free dietary products
Soybean proteins
Rice
Ciencia
Química analítica e industrial
Science
Chemistry, analytic and technical
title_short Development of a capillary electrophoresis method for the determination of soybean proteins in soybean-rice gluten-free dietary products. Research Article
title_full Development of a capillary electrophoresis method for the determination of soybean proteins in soybean-rice gluten-free dietary products. Research Article
title_fullStr Development of a capillary electrophoresis method for the determination of soybean proteins in soybean-rice gluten-free dietary products. Research Article
title_full_unstemmed Development of a capillary electrophoresis method for the determination of soybean proteins in soybean-rice gluten-free dietary products. Research Article
title_sort Development of a capillary electrophoresis method for the determination of soybean proteins in soybean-rice gluten-free dietary products. Research Article
dc.creator.none.fl_str_mv García Ruiz, Carmen|||0000-0001-5925-3449
García González, María Ángeles|||0000-0001-6292-8232
García López, María Concepción|||0000-0002-3383-6176
Marina Alegre, María Luisa|||0000-0002-5583-1624
author García Ruiz, Carmen|||0000-0001-5925-3449
author_facet García Ruiz, Carmen|||0000-0001-5925-3449
García González, María Ángeles|||0000-0001-6292-8232
García López, María Concepción|||0000-0002-3383-6176
Marina Alegre, María Luisa|||0000-0002-5583-1624
author_role author
author2 García González, María Ángeles|||0000-0001-6292-8232
García López, María Concepción|||0000-0002-3383-6176
Marina Alegre, María Luisa|||0000-0002-5583-1624
author2_role author
author
author
dc.subject.none.fl_str_mv Bakery products
Capillary electrophoresis
Gluten-free dietary products
Soybean proteins
Rice
Ciencia
Química analítica e industrial
Science
Chemistry, analytic and technical
topic Bakery products
Capillary electrophoresis
Gluten-free dietary products
Soybean proteins
Rice
Ciencia
Química analítica e industrial
Science
Chemistry, analytic and technical
description CE has been applied for the first time to the simultaneous separation of soybean and rice proteins. Treated and untreated capillaries with different effective lengths as well as separation media at different pHs were tested. For that purpose, samples and standard solutions were prepared in 25:75 ACN–water media containing 0.3% v/v acetic acid. The use of an untreated capillary of 50 cm effective length together with an 80 mM borate buffer (pH 8.5) modified with 20% v/v ACN and UV detection at 254 nm were the conditions working the best. These conditions enabled the determination of soybean proteins in gluten-free dietary commercial products elaborated with soybean protein and/or soybean flour and rice flour using the standard additions calibration method. The method was linear up to 26 mg/mL of soybean proteins, the precision (expressed as RSD) was always better than 6%, and recoveries obtained for soybean proteins when spiking commercial products were very close to 100%
publishDate 2006
dc.date.none.fl_str_mv 2006
2006-01-01
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
NA
http://purl.org/coar/version/c_be7fb7dd8ff6fe43
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/10017/1358
https://dx.doi.org/10.1002/elps.200500355
url http://hdl.handle.net/10017/1358
https://dx.doi.org/10.1002/elps.200500355
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.relation.none.fl_str_mv MINCYT Not available BQU2002–01199 Desarrollo de métodos analíticos rápidos de cromatografía líquida de alta eficacia de perfusión y electroforesis capilar para la separación de proteínas vegetales
Ministerio de Educación y Ciencia Not available RYC-2003-001 RYC-2003-001
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Attribution-NonCommercial-NoDerivatives 4.0 International
http://creativecommons.org/licenses/by-nc-nd/4.0/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
Attribution-NonCommercial-NoDerivatives 4.0 International
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv John Wiley & Sons
publisher.none.fl_str_mv John Wiley & Sons
dc.source.none.fl_str_mv reponame:e_Buah Biblioteca Digital Universidad de Alcalá
instname:Universidad de Alcalá (UAH)
instname_str Universidad de Alcalá (UAH)
reponame_str e_Buah Biblioteca Digital Universidad de Alcalá
collection e_Buah Biblioteca Digital Universidad de Alcalá
repository.name.fl_str_mv
repository.mail.fl_str_mv
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