Monolithic supports for the characterization of commercial maize products based on their chromatographic profile. Application of experimental design and classification techniques.
J Agric Food Chem
; 54(4): 1173-9, 2006 Feb 22.
Article
en En
| MEDLINE
| ID: mdl-16478233
Modern analytical techniques based on the use of RP-HPLC with monolithic stationary phases and the application of experimental design and classification tools have been applied to the analysis of maize proteins. Solubilization conditions of maize proteins and separation conditions (temperature, detection wavelength, type and concentration of ion-pairing agent, and gradient) were optimized. The elution gradient was optimized by the application of experimental design techniques. The optimized method consisted of a linear binary gradient of water/acetonitrile/0.1% trifluoroacetic acid in three steps at a flow rate of 3 mL/min with a column temperature of 35 degrees C and UV detection at 280 nm. The developed method enabled the separation of maize proteins in an analysis time close to 8 min. Moreover, this is the first time that commercial maize products have been characterized by the use of multivariate classification techniques.
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Base de datos:
MEDLINE
Asunto principal:
Proteínas de Plantas
/
Cromatografía Líquida de Alta Presión
/
Zea mays
Idioma:
En
Revista:
J Agric Food Chem
Año:
2006
Tipo del documento:
Article
País de afiliación:
España