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Garcia Faure, R. and Merck-Luengo, J.G. and García Olmedo, Francisco (1969). Detection of flour or farina from Triticum aestivum in macaroni by starch-gel electrophoresis of water-soluble proteins. "Cereal Chemistry", v. 46 (n. 6); pp. 621-625. ISSN 0009-0352.
Title: | Detection of flour or farina from Triticum aestivum in macaroni by starch-gel electrophoresis of water-soluble proteins |
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Author/s: |
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Item Type: | Article |
Título de Revista/Publicación: | Cereal Chemistry |
Date: | November 1969 |
ISSN: | 0009-0352 |
Volume: | 46 |
Subjects: | |
Faculty: | E.T.S.I. Agrónomos (UPM) [antigua denominación] |
Department: | Biotecnologia [hasta 2014] |
Creative Commons Licenses: | Recognition - No derivative works - Non commercial |
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A water-soluble protein component, A, has been found which appears without exception at a higher concentration in Triticum aestivum than in T. durum. Quantitation of A is achieved by referring the height of densitogram peak A to the height of peak B, which corresponds to a second component that is present in all varieties studied from both species. Extreme valúes of peak height ratio (PHR) in both species are tentatively established. On the basis of these valúes, the máximum and minimum possible contents of T. aestivum in a mixture are expressed as a function of PHR. All the varieties of T. aestivum studied are detected when they contribute more than 60% to the mixture. In over 90% of all possible binary combinations between varieties of T. aestivum and T. durum, the máximum proportion of undetected T. aestivum has been 30%.
Item ID: | 5994 |
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DC Identifier: | https://oa.upm.es/5994/ |
OAI Identifier: | oai:oa.upm.es:5994 |
Official URL: | http://www.aaccnet.org/cerealchemistry/Contents/No... |
Deposited by: | Memoria Investigacion |
Deposited on: | 14 Feb 2011 11:20 |
Last Modified: | 20 Apr 2016 14:39 |