108440 Wheat during maturation: analysis of gliadins and glutenins by reversed phase HPLC

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Wheat during maturation: analysis of gliadins and glutenins by reversed phase HPLC

Summary

Type: HPLC
Application #: 108440
Catalog#: 720062.46 - MN HPLC Column, Nucleosil C8, 300A, 5um, 4.6x250mm
Detection: UV, 223nm
Conditions: temperature 50°C
eluent A: 6mol/l urea, 20% (v/v) acetonitrile, 1% trifluoroacetic acid (TFA), 0.02% dithioerythrite, eluent B: 5.5 mol/l urea, 50% acetonitrile, 1% TFA, 0.01% dithioerythrite, linear gradient from 0 to 100% B in 120min
flow rate 1ml/min
Authors: Seilmeier W
Source: Z Lebensm Unters Forsch 191 (1990) 99 - 103


Details


Legend: Fig. 1 f)Chromatogram of gliadins from Schirokko wheat, sample 13, 32d after flowering, sample volume 90µl.