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.

中文翻译：

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大麦籽粒和麦芽中大麦醇溶蛋白的毛细管电泳-质谱分析

摘要

面筋由一组小麦，大麦，黑麦和燕麦蛋白组成，广泛存在于大多数西方国家的常规饮食中。但是，面筋可能会引起严重的健康问题，例如乳糜泻（CD）。大麦中有四个大麦醇溶蛋白群：γ-，B-，C-和D-大麦醇溶蛋白。在这里，我们描述了一种通过毛细管电泳-质谱（CE-MS）分离和表征大麦籽粒和麦芽中大麦醇溶蛋白的新颖方法。在最佳条件下，使用50％（v / v）丙-2-醇进行简单的大麦醇溶蛋白提取后，使用永久涂有羟丙基硅藻糖（HPC）的毛细管获得了特征性的电泳图谱。此外，暂定将不同的大麦蛋白鉴定为γ-，B-和C-大麦醇溶蛋白和大麦醇溶蛋白片段。