Cereal Chem 65:222-227   |  VIEW ARTICLE

Correlations Between Reversed-Phase High-Performance Liquid Chromatography and Acid- and Sodium Dodecyl Sulfate-Polyacrylamide Gel Electrophoretic Data on Prolamins from Wheat Sister Lines Differing Widely in Baking Quality.

G. L. Lookhart and L. D. Albers. Copyright 1988 by the American Association of Cereal Chemists, Inc. 

Gliadins extracted from closely related (sister) wheat lines that vary widely in breadmaking quality were separated by reversed-phase high performance liquid chromatography (RP-HPLC). Each RP-HPLC peak was collected and analyzed by lactic acid-polyacrylamdide gel electrophoresis (A-PAGE) and sodium dodecyl sulfate (SDS)-PAGE. RP-HPLC separates proteins on the basis of hydrophobicity, a surface-related phenomenon. A-PAGE separates on the basis of size and charge. The combination of all this information on one sample allows correlation of data among methods. However, of greater importance are the differences found between the good baking quality sister line and the poor baking quality line. Three differences were found in the gliadins by both HPLC and A-PAGE. One of those differences was an omega-gliadin found only in the good quality line, whereas the other two differences were beta-gliadins found only in the poor quality line. Molecular weights, hydrophobicity, elution order, and gliadin type for each peak are reported.