6533b85cfe1ef96bd12bc164
RESEARCH PRODUCT
Prediction of wheat dough W and P/L inflation test parameters by capillary zone electrophoresis of a protein extract followed by multivariate regression.
Ernesto F. Simó-alfonsoRoberto SebastianoGuillermo Ramis-ramosAttilio Citteriosubject
ChromatographyChemistryfungiClinical BiochemistryWheat flourAnalytical chemistryfood and beveragesElectrophoresis CapillaryRegression analysisBreadBiochemistryAnalytical ChemistryElectrophoresischemistry.chemical_compoundIsoelectric pointCapillary electrophoresisPartial least squares regressionLinear regressionMultivariate AnalysisUreaRegression AnalysisIndicators and ReagentsTriticumPlant Proteinsdescription
A procedure for the evaluation of the wheat flour hardness, based on capillary electrophoresis of a protein extract in an isoelectric acidic buffer, was developed. The 13 flour samples were extracted twice, and two injections of each extract were made. Separations were performed in a background electrolyte (BGE) containing 40 mM aspartic acid, 6 M urea, and 0.5% hydroxyethylcellulose at 60 degrees C. Using the normalized and corrected areas of 79 peaks and peak groups, a partial least squares regression (PLS1) model was able to predict the flour strength or dough deformation work (W) and the dough tenacity/extensibility ratio (P/L) (Alveograph parameters) with an average relative standard deviation in the predictions of +/- 3% and +/-8%, respectively. These values amounted to a +/- 6-8% and +/- 11% with multiple linear regression (MLR) and PLS1 models constructed by measuring only 12 peaks and peak group areas on the electropherograms.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2004-09-07 | Electrophoresis |