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  • Title: Free-zone capillary electrophoresis analysis of hordein patterns at different stages of barley malting.
    Author: García-Villalba R, Cortacero-Ramírez S, Segura-Carretero A, Fernandez-Gutiérrez A.
    Journal: J Agric Food Chem; 2006 Sep 06; 54(18):6713-8. PubMed ID: 16939330.
    Abstract:
    We have carried out a comparison of hordein patterns at different stages of the malting process using free-zone capillary electrophoresis (FZCE). FZCE has proved to be a suitable technique for the separation and characterization of hordeins in barley seeds. Assays of protein extraction and electrophoretic procedures led us to conclude that hordeins were best extracted with 40% ethanol and analyzed using 50 mM phosphate-glycine, pH 2.5, containing 20% ACN and 0.05% HPMC, at 12.5 kV and 45 degrees C, with 10 s hydrodynamic injection at 0.5 psi and 50 microm i.d. x 31 cm uncoated fused-silica capillary. Our results afford useful information about changes in the composition of these proteins in barley during malting.
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