Abstract
Gluten is comprised of a set of wheat, barley, rye, and oat proteins, and it is widely present in the regular diet of the majority of western countries. However, gluten may cause serious health issues, such as celiac disease (CD). In barley, there are four hordein groups: γ-, B-, C-, and D-hordeins. Here, we describe a novel methodology to separate and characterize hordeins in barley grain and malt by capillary electrophoresis-mass spectrometry (CE-MS). Under the optimized conditions, characteristic electrophoretic profiles were obtained using capillaries permanently coated with hydroxypropyl celullose (HPC), after a simple hordein extraction using 50% (v/v) propan-2-ol. Furthermore, different barley proteins were tentatively identified as γ-, B-, and C-hordeins and hordein fragments. The proposed analytical approach demonstrated the potential to rapidly obtain a reliable and enhanced characteristic fingerprint of barley hordeins for quality control of gluten-containing foodstuff.
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Acknowledgments
This study was supported by a grant from the Spanish Ministry of Economy and Competitiveness (CTQ2014-56777-R) and the Cathedra UB Rector Francisco Buscarons Ubeda (Forensic Chemistry and Chemical Engineering).
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Pont, L., Compte, I., Sanz-Nebot, V. et al. Analysis of Hordeins in Barley Grain and Malt by Capillary Electrophoresis-Mass Spectrometry. Food Anal. Methods 13, 325–336 (2020). https://doi.org/10.1007/s12161-019-01648-8
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DOI: https://doi.org/10.1007/s12161-019-01648-8