Aplicación de electroforesis capilar para la caracterización de gliadinas de trigos argentinos

gliadins are a group of wheat proteins that play a major role in gluten development since they account for net viscosity. despite this fact, gliadins have not been studied as deeply as glutenins because of their unusual solubility properties and their high hydrophobicity. the objectives of this work were to study the gliadin profile of argentinean wheats comprising a broad quality range by means of capillary electrophoresis and to assess the suitability of this technique for wheat cultivar discrimination. for this purpose, chemical compositions of twelve wheat cultivars belonging to different quality groups were determined. besides, flour quality was assessed and wheat gliadins were extracted and analyzed by capillary electrophoresis. the results obtained corroborate the potential of free zone capillary electrophoresis for wheat gliadin separation. additionally, only small amounts of sample are required and sample preparation is simple. moreover, this technique involves straightforward protocols for capillary column cleaning and maintenance. these factors enable many of sample analyses in a relatively short time. suitability of free zone capillary electrophoresis for cultivar discrimination based on gliadin profile was demonstrated, since both qualitative and quantitative differences among protein electrophoresis patterns were found. these distinctions allowed differentiation among several genotypes.