A method for detecting common-wheat flour in Durum-wheat semolina and low-heat dried pasta by means of RP-HPLC of water-soluble protein is described. This method provides separation of the same specific protein fractions as those determined by IEF according to the Italian Official Method (Official Italian Journal, No. 4, 5 January 1980). A faster sample preparation on solid-phase extraction (SPE) of protein can be adopted. This RP-HPLC method proves to be repeatable (coefficient of variation less than 4%), to have high sensitivity (less than 1% of common-wheat flour detectable), and an accuracy comparable to that of the IEF method. The RP-HPLC method cannot be applied to protein extracted from high-heat dried pasta. The HPLC patterns obtained are poorly resolved and a correct quantification of common-wheat flour cannot be achieved.
DETECTION OF COMMON-WHEAT (TRITICUM-AESTIVUM) FLOUR IN DURUM-WHEAT (TRITICUM-DURUM) SEMOLINA BY REVERSE-PHASE HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY (RP-HPLC) OF SPECIFIC ALBUMINS / I. DE NONI, G. DE BERNARDI, L. PELLEGRINO. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - 51:3(1994), pp. 325-329.
Titolo: | DETECTION OF COMMON-WHEAT (TRITICUM-AESTIVUM) FLOUR IN DURUM-WHEAT (TRITICUM-DURUM) SEMOLINA BY REVERSE-PHASE HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY (RP-HPLC) OF SPECIFIC ALBUMINS | |
Autori: | DE NONI, IVANO (Primo) DE BERNARDI, GIORDANO (Secondo) PELLEGRINO, LUISA MARIA (Ultimo) | |
Settore Scientifico Disciplinare: | Settore AGR/15 - Scienze e Tecnologie Alimentari | |
Data di pubblicazione: | 1994 | |
Rivista: | ||
Tipologia: | Article (author) | |
Digital Object Identifier (DOI): | http://dx.doi.org/10.1016/0308-8146(94)90034-5 | |
Appare nelle tipologie: | 01 - Articolo su periodico |