+ Site Statistics
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

Detection of common-wheat flour in Durum-wheat semolina by reverse-phase high-performance liquid chromatography of specific albumins



Detection of common-wheat flour in Durum-wheat semolina by reverse-phase high-performance liquid chromatography of specific albumins



Food Chemistry 51(3): 325-329



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.

Please choose payment method:






(PDF emailed within 1 workday: $29.90)

Accession: 030850940

Download citation: RISBibTeXText


Related references

Detection and quantification of adulteration of durum wheat flour by flour from common wheat using reverse phase hplc. Journal of the Science of Food & Agriculture 50(2): 211-226, 1990

Detection and quantification of adulteration of durum wheat flour by flour from common wheat using reverse phase HPLC. Journal of the science of food and agriculture990 50(2): 211-226, 1989

The use of reversed-phase high-performance liquid chromatography to detect common wheat (Triticum aestivum) adulteration of durum wheat (Triticum durum) pasta products dried at low and high temperatures. Journal of Cereal Science 20(3): 245-252, 1994

Reversed-phase high-performance liquid chromatography of durum wheat gliadins: relationships to durum wheat quality. Journal of Cereal Science 2(1): 3-14, 1984

Determination of phytic acid in wheat and wheat products by reverse phase high performance liquid chromatography. Analytica Chimica Acta 558(1/2): 22-27, 2006

Polyclonal antisera against unheated and heated common wheat specific gamma and omega gliadins for the detection of adulteration of durum wheat and durum wheat products with common wheats. Food & Agricultural Immunology 6(4): 435-442, 1994

Quality of fresh pastas obtained from blends of durum wheat semolina (T. durum L.) and wheat flour (T. aestivum L.). Ciencia e Tecnologia de Alimentos 24(4): 487-493, 2004

Detection of bread wheat farina adulterant in durum wheat semolina and pasta dried at low, high, and ultra-high temperatures. Cereal Chemistry 70(4): 405-411, 1993

Ultra-high performance liquid chromatography tandem mass spectrometry for the detection of durum wheat contamination or adulteration. Journal of Mass Spectrometry 49(12): 1239-1246, 2014

Quantitative determination of gluten protein types in wheat flour by reversed-phase high-performance liquid chromatography. Cereal Chemistry 75(5): 644-650, 1998

Characterization of low molecular weight glutenin subunits in durum wheat by reversed-phase high-performance liquid chromatography and N-terminal sequencing. Cereal Chemistry 72(1): 100-104, 1995

Determination of benzoyl peroxide and benzoic acid in wheat flour by high-performance liquid chromatography and its identification by high-performance liquid chromatography-mass spectrometry. Journal of Chromatography, A 1040(2): 209-214, 2004

Reverse-phase high performance liquid chromatography analytical method for winter wheat variety identification. Newsletter of the Association of Official Seed Analysts 59(3): 103-107, 1985

Effects of flour chlorination on wheat storage proteins by differential scanning calorimetry and reversed-phase high-performance liquid chromatography. Cereal Foods World 40(9): 683-684, 1995

Evaluation of wheat flour proteins by electrophoresis, fluorescence spectroscopy and reversed-phase high-performance liquid chromatography in relation to baking quality. Cereal Foods World 41(7): 596, 1996