Development of a perfusion reversed-phase HPLC method for the separation of soybean and cereal (wheat, corn, and rice) proteins in binary mixtures. Application to the detection of soybean proteins in commercial bakery products

Journal of Separation Science

Volumn 28, Issue 9-10, 2005, Pages 996-1004

  Castro Rubio, A ^a   Castro Rubio, F ^a   Garcia M C ^a   Marina, M Luisa ^a  

^a UNIVERSITY OF ALCALÁ   (Spain)

Author keywords

Bakery products; Corn; Detection of soybean proteins; Liquid chromatography; Perfusion; Proteins; Rice; Soybean; Wheat

Indexed keywords

ACETIC ACID; ACETONITRILE; BAKERIES; BINARY MIXTURES; CROPS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; OPTIMIZATION; SEPARATION;

CEREAL PROTEINS; ION-PAIRING AGENTS; RICE PROTEINS; WAVELENGTH DETECTION;

PROTEINS;

ACETONITRILE; SOYBEAN PROTEIN; TRIFLUOROACETIC ACID; VEGETABLE PROTEIN; WATER;

ANALYTIC METHOD; ARTICLE; CEREAL; CORN; DAIRY PRODUCT; EXTRACTION; PRIORITY JOURNAL; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; RICE; SEPARATION TECHNIQUE; SOLUBILIZATION; TEMPERATURE; WHEAT;

BREAD; CEREALS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; PLANT PROTEINS; SOLUBILITY; SOYBEAN PROTEINS;

CORN; LIQUID CHROMATOGRAPHY; MIXTURES; PROTEINS; RICE; SEPARATION; SOY BEANS; WHEAT;

GLYCINE MAX; TRITICUM AESTIVUM; ZEA MAYS;

EID: 21344449547     PISSN: 16159306     EISSN: None     Source Type: Journal    
DOI: 10.1002/jssc.200500019     Document Type: Article

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