Finding the 'Bio' in Biobased Products: Electrophoretic Identification of Wheat Proteins in Processed Products
| Autor: | Charlene K. Tanaka, George H. Robertson, Trung K. Cao, William J. Orts, William J. Hurkman |
|---|---|
| Rok vydání: | 2010 |
| Předmět: |
chemistry.chemical_classification
Chromatography biology Food Handling Protein digestion Electrophoresis Capillary food and beverages General Chemistry Gluten Gliadin Glutenin Capillary electrophoresis chemistry Plant protein biology.protein Electrophoresis Polyacrylamide Gel Denaturation (biochemistry) General Agricultural and Biological Sciences Polyacrylamide gel electrophoresis Triticum Plant Proteins |
| Zdroj: | Journal of Agricultural and Food Chemistry. 58:4169-4179 |
| ISSN: | 1520-5118 0021-8561 |
| Popis: | Verification of the biocontent in biobased or "green" products identifies genuine products, exposes counterfeit copies, supports or refutes content claims, and ensures consumer confidence. When the biocontent includes protein, elemental nitrogen analysis is insufficient for verification since non-protein, but nitrogen-rich, content also may be present. However, the proteins can be extracted, separated by electrophoretic methods, and detected by UV absorption, protein stain, or immunoblotting. We utilized capillary zone electrophoresis (CZE) to separate proteins in a gliadin fraction that had been dissolved in aqueous ethanol (70%) and polyacrylamide gel electrophoresis (PAGE) to separate proteins in a gliadin-plus-glutenin fraction that had been dissolved in water containing both sodium dodecyl sulfate (SDS) and a reducing agent, dithiothreitol (DTT). We sought to verify the presence of these wheat grain proteins in wheat bread, a wheat flake cereal, wheat beer, and an enclosure for an antique automobile ignition coil reputed to contain wheat gluten. Proteins extracted from commercial wheat, corn, and soy flours served as standards, and proteins from heat-altered wheat served as process condition references. This approach successfully identified wheat proteins in these products especially if the process temperature did not exceed 120 degrees C. Above this temperature attenuation was nearly complete for proteins analyzed by CZE, but wheat-like patterns could still be recognized by one- and two-dimensional PAGE. Immunoblots reacted with grain-specific antibodies confirmed the identities of the cereal component especially when the protein pattern was greatly altered by thermal modification, specific protein adsorption, or protein digestion. In addition to verifying that wheat proteins are present, the complementary use of these methods can reveal whether whole wheat gluten or merely an alcohol-soluble fraction had been used in the specific product and indicate the level of thermal damage. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|