Enhanced separation and characterization of gluten polymers by asymmetrical flow field-flow fractionation coupled with multiple detectors

Leena Pitkänen*, Tuula Sontag-Strohm, Päivi Kanerva

*Corresponding author for this work

Research output: Contribution to journalArticleScientificpeer-review

3 Citations (Scopus)

Abstract

Asymmetrical flow field-flow fractionation (AsFlFFF) coupled with refractive index (RI) and multi-angle light scattering (MALS) detectors was used for macromolecular characterization of four different industrial wheat protein preparations (native, enzymatically hydrolyzed, physically separated, and denatured). The fractionation conditions were optimized separately for each protein sample and molar masses were determined from RI and MALS signals. Decaying cross-flow gradient seemed to produce best results for most of the gluten samples in terms of resolution and sample recovery. Sonication of the samples enabled the solubilization of the high-molar mass components with molar mass ranging from 8×106 to 3.5×108g/mol. In case of lower-molar mass glutenins (α-gliadins, ω-gliadins, and high molecular weight glutenin subunits), AsFlFFF results were also compared with the results obtained with capillary gel electrophoresis.

Original languageEnglish
Pages (from-to)126-131
Number of pages6
JournalJournal of Cereal Science
Volume59
Issue number2
DOIs
Publication statusPublished - 1 Mar 2014
MoE publication typeA1 Journal article-refereed

Keywords

  • Asymmetrical flow field-flow fractionation
  • Gluten
  • Molar mass
  • Wheat proteins

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