Advantages and limitation of lab-on-a-chip technique in the analysis of wheat proteins

G. Balázs; S. Tömösközi; A. Harasztos; V. Németh; Á. Tamás; A. Morgounov; I. Belan; W. Ma; F. Békés

doi:10.1556/crc.40.2012.0015

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Cereal Research Communications

Volume/Issue:: Volume 40: Issue 4

Advantages and limitation of lab-on-a-chip technique in the analysis of wheat proteins

Authors:

G. Balázs

G. Balázs Budapest University of Technology and Economics Department of Applied Biotechnology and Food Science Műegyetem rkp. 3 H-1111 Budapest Hungary

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S. Tömösközi

S. Tömösközi Budapest University of Technology and Economics Department of Applied Biotechnology and Food Science Műegyetem rkp. 3 H-1111 Budapest Hungary

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A. Harasztos

A. Harasztos Budapest University of Technology and Economics Department of Applied Biotechnology and Food Science Műegyetem rkp. 3 H-1111 Budapest Hungary

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V. Németh

V. Németh Budapest University of Technology and Economics Department of Applied Biotechnology and Food Science Műegyetem rkp. 3 H-1111 Budapest Hungary

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Á. Tamás

Á. Tamás Budapest University of Technology and Economics Department of Applied Biotechnology and Food Science Műegyetem rkp. 3 H-1111 Budapest Hungary

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A. Morgounov

A. Morgounov CIMMYT P.K. 39 Emek, Ankara 06511 Turkey

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I. Belan

I. Belan Siberian Research Institute of Agriculture Omsk 644012 Russia

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W. Ma

W. Ma Murdoch University State Agricultural Biotechnology Centre South Street Murdoch WA 6150 Australia

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F. Békés

F. Békés
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Pages:: 562–572

Online Publication Date:: 20 Nov 2014

Publication Date:: 01 Dec 2012

Article Category:: Research Article

DOI:: https://doi.org/10.1556/crc.40.2012.0015

Keywords:: wheat proteins; microchip electrophoresis

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Based on previous research on validating lab-on-a-chip data on wheat protein analysis, a comprehensive work has been carried out with the intent to demonstrate the potential of the technique for wheat related fundamental research, breeding and food industry. Sample preparation and separation methodologies were investigated for the main wheat polypeptide classes: albumins, globulins, gliadins and glutenin subunits (GS). The work was carried out on a sample population originated from Western Siberia with different genetic background providing data, and characterizing their potential interest for future breeding work. LOC results are compared with corresponding reference methods (MALDI-TOF and RP-HPLC). The research revealed that, the current technology is capable for fast profile analysis, recognizing the minor qualitative, and typical quantitative differences in the albumin and globulin protein composition. While the gliadin separation showed poor results, the method seems to be able to identify the high molecular glutenin allelic composition, and to differentiate some of the low molecular weight glutenin alleles, too. Our results provide new insights into a possible rapid and simple way for grain protein profiling.

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Cereal Research Communications A Quarterly of the Cereal Research Non-Profit Ltd. Company

Print ISSN:: 0133-3720

Online ISSN:: 1788-9170

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Cereal Research Communications
Language	English
Size	A4
Year of Foundation	1973
Volumes per Year	1
Issues per Year	4
Founder	Akadémiai Kiadó
Founder's Address	H-1117 Budapest, Hungary 1516 Budapest, PO Box 245
Publisher	Akadémiai Kiadó Springer Nature Switzerland AG
Publisher's Address	H-1117 Budapest, Hungary 1516 Budapest, PO Box 245. CH-6330 Cham, Switzerland Gewerbestrasse 11.
Responsible Publisher	Chief Executive Officer, Akadémiai Kiadó
ISSN	0133-3720 (Print)
ISSN	1788-9170 (Online)