Development of a capillary electrophoresis method for the determination of soybean proteins in soybean–rice gluten‐free dietary products

García-Ruiz, Carmen; García, María Ángeles; Marina, Marı́a Luisa

doi:10.1002/elps.200500355

Cited by 10 publications

(5 citation statements)

References 15 publications

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“…Total protein extraction was carried out in two procedures: in the first one as extraction solution 25% acetonitrile with 0.3% addition of acetic acid was used, while in the second one as extraction solution 45% acetonitrile with 0.5% addition of 2‐mercaptoethanol (2‐ME) and 0.5% addition of ammonium acetate was used. The first extraction solvent is often used for extraction of soy proteins [], while the second one is used to extract total protein of maize []. Both of these solutions were used and compared in previous studies by the authors during the optimization methods for maize protein separation by CE [].…”

Section: Methodsmentioning

confidence: 99%

Low‐molecular weight protein profiling of genetically modified maize using fast liquid chromatography electrospray ionization and time‐of‐flight mass spectrometry

Koc

Cañuelo

García-Reyes

et al. 2012

J of Separation Science

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In this work, the use of liquid chromatography coupled to electrospray time-of-flight mass spectrometry (LC-TOFMS) has been evaluated for the profiling of relatively low-molecular weight protein species in both genetically modified (GM) and non-GM maize. The proposed approach consisted of a straightforward sample fractionation with different water and ethanol-based buffer solutions followed by separation and detection of the protein species using liquid chromatography with a small particle size (1.8 μm) C(18) column and electrospray-time-of-flight mass spectrometry detection in the positive ionization mode. The fractionation of maize reference material containing different content of transgenic material (from 0 to 5% GM) led to five different fractions (albumins, globulins, zeins, zein-like glutelins, and glutelins), all of them containing different protein species (from 2 to 52 different species in each fraction). Some relevant differences in the quantity and types of protein species were observed in the different fractions of the reference material (with different GM contents) tested, thus revealing the potential use of the proposed approach for fast protein profiling and to detect tentative GMO markers in maize.

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Section: Methodsmentioning

confidence: 99%

Low‐molecular weight protein profiling of genetically modified maize using fast liquid chromatography electrospray ionization and time‐of‐flight mass spectrometry

Koc

Cañuelo

García-Reyes

et al. 2012

J of Separation Science

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“…Protein extracts were prepared by dissolving the appropriate amount of the ground sample in ACN/water (25:75 v/v) containing 0.3% v/v acetic acid, the solubilization solution that provided successful results for soybean proteins extraction in the previous work of the authors [29]. Different sample concentrations were used for different soybeans studied to obtain similar detection signals since different pigmented soybeans contain different protein percentages m/m on dry basis (yellow soybeans ,40-50%, and red, green and black soybeans ,20-30% [18]).…”

Section: Methodsmentioning

confidence: 99%

“…A CE method previously developed by our research group to achieve the separation of soybean and rice proteins [29] was applied in this work for the characterization of soybeans. Borate buffer (80 mM) at pH 8.5 containing 20% v/v ACN was employed as the separation media.…”

Section: Characterization Of Different Pigmented Soybeansmentioning

confidence: 99%

Characterization and differentiation of diverse transgenic and nontransgenic soybean varieties from CE protein profiles

et al. 2007

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Nowadays, soybeans are commercialized in a wide variety of colors and tones. Moreover, some pigmented seeds are being commercialized as soybeans while, on other occasions, these seeds are labeled as mung beans, azuki beans or soybean frijoles generating confusion on their identity. In this work, CE has been applied for the first time for the characterization and differentiation of different pigmented beans commercialized as soybeans. Other seeds commercialized as azuki, mung green soybeans or soybean frijoles were also analyzed. Borate buffer (at pH 8.5) containing 20% v/v ACN was used as the separation media and solution containing ACN/water (75:25 v/v) with 0.3% v/v acetic acid was used to solubilize the proteins from the samples. A 50 cm bare fused-silica capillary was employed for obtaining adequate separations in about 12 min. The CE protein pattern observed for yellow soybeans was different from that corresponding to green and red soybeans. The seeds commercialized as black soybean presented electropherograms identical or similar to those yielded by the yellow seeds with the exception of the sample labeled as black soybeans frijoles that presented a totally different pattern. In addition, CE protein profiles obtained for azuki and mung green soybeans were very similar to those corresponding to red soybeans and green soybeans, respectively. Finally, the CE method was also applied to differentiate transgenic and nontransgenic soybean varieties. Discriminant analysis, using several protein peak areas as variable, was used to successfully classify these samples.

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“…Both perfusion-HPLC [61] and CE [63] quantitative methods for analysing soybean proteins in bakery products have been satisfactorily validated. The main differences between them are in the separation time (5 and 10 min, for perfusion-HPLC and CE, respectively) and in the LOD/LOQ (0.04/0.13 and 0.36/1.22 mg/mL, for perfusion-HPLC and CE, respectively, which means one order of magnitude lower in HPLC than in CE).…”

Section: Analysis Of Soybean Proteins Added To Bakery Productsmentioning

confidence: 99%

“…Quantitation of soybean proteins by CE in gluten-free bakery products elaborated with rice flour and enriched with soybean proteins and/or soybean flour was achieved by García-Ruiz et al [63]. As shown in Table 2, treated and untreated capillaries with different effective lengths as well as phosphate and borate separation buffers at different pHs were tested by the authors.…”

Section: Analysis Of Soybean Proteins Added To Bakery Productsmentioning

confidence: 99%

High performance liquid chromatography and capillary electrophoresis in the analysis of soybean proteins and peptides in foodstuffs

Saz

Marina²

2007

J of Separation Science

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The increasing interest in functional and healthy food products has promoted the use of soybean in the manufacture of foods for human consumption. Soybean basic products (soybeans, textured soybean, soybean flour, soybean protein concentrate and soybean protein isolate) as well as soybean derivatives (soybean dairy-like products, soybean drinks with fruits, meat analogues, etc.) are commercially available. In addition, due to the interesting nutritional and functional properties of soybean proteins, they are usually employed as ingredient in the elaboration of a large number of food products such as bakery or meat products among others. In spite of the good characteristics of soybean proteins, their addition to some products is forbidden or allowed up to a certain limit. Therefore, analytical methodologies to achieve the determination of soybean proteins in foods are necessary in order to make possible adequate quality control and to prove that legal regulations controlling their addition are accomplished. However, this is not an easy task due to the diversity and complexity of the food matrices and the technological treatments to which some of these foods are submitted during their elaboration. This article presents for the first time a comprehensive review on the analytical methodologies developed using HPLC and CE to characterize soybeans and to analyse soybean proteins in meals. Moreover, the use of HPLC and CE in the characterization of soybean protein fractions and their hydrolyzates, and a study of their relationships to nutritional, functional and biomedical properties are included. Finally, the application of proteomic methodologies in soybean food technology is also reviewed.

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Development of a capillary electrophoresis method for the determination of soybean proteins in soybean–rice gluten‐free dietary products

Cited by 10 publications

References 15 publications

Low‐molecular weight protein profiling of genetically modified maize using fast liquid chromatography electrospray ionization and time‐of‐flight mass spectrometry

Low‐molecular weight protein profiling of genetically modified maize using fast liquid chromatography electrospray ionization and time‐of‐flight mass spectrometry

Characterization and differentiation of diverse transgenic and nontransgenic soybean varieties from CE protein profiles

High performance liquid chromatography and capillary electrophoresis in the analysis of soybean proteins and peptides in foodstuffs

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