Benefits and Limitations of Lab-on-a-Chip Method over Reversed-Phase High-Performance Liquid Chromatography Method in Gluten Proteins Evaluation
RP-HPLC (reversed-phase high-performance liquid chromatography) is widely used to determine the amounts of the different gluten protein types. However, this method is time-consuming, especially at early stages of wheat breeding, when large number of samples needs to be analyzed. On the other hand, L...
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2015-01-01
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| Series: | Journal of Chemistry |
| Online Access: | http://dx.doi.org/10.1155/2015/430328 |
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| author | Dragan Živančev Daniela Horvat Aleksandra Torbica Miona Belović Gordana Šimić Damir Magdić Nevena Đukić |
| author_facet | Dragan Živančev Daniela Horvat Aleksandra Torbica Miona Belović Gordana Šimić Damir Magdić Nevena Đukić |
| author_sort | Dragan Živančev |
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| description | RP-HPLC (reversed-phase high-performance liquid chromatography) is widely used to determine the amounts of the different gluten protein types. However, this method is time-consuming, especially at early stages of wheat breeding, when large number of samples needs to be analyzed. On the other hand, LoaC (Lab-on-a-Chip) technique has the potential for a fast, reliable, and automatable analysis of proteins. In the present study, benefits and limitations of Lab-on-a-Chip method over RP-HPLC method in gluten proteins evaluation were explored in order to determine in which way LoaC method should be improved in order to make its results more compliant with the results of RP-HPLC method. Strong correlation (P≤0.001) was found between numbers of HMW glutenin peaks determined by LoaC and RP-HPLC methods. Significant correlations (P≤0.05) were obtained between percentages of HMW and LMW glutenin subunits calculated with regard to total HMW + LMW area. Even more significant correlation (P≤0.001) was found when percentages of individual HMW areas were calculated with regard to total HMW. RP-HPLC method showed superiority in determination of gliadins since larger number and better resolution of gliadin peaks were obtained by this method. |
| format | Article |
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| institution | Kabale University |
| issn | 2090-9063 2090-9071 |
| language | English |
| publishDate | 2015-01-01 |
| publisher | Wiley |
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| series | Journal of Chemistry |
| spelling | doaj-art-7d5e641b77c44f92ab69bbaa2b0881332025-08-20T03:35:19ZengWileyJournal of Chemistry2090-90632090-90712015-01-01201510.1155/2015/430328430328Benefits and Limitations of Lab-on-a-Chip Method over Reversed-Phase High-Performance Liquid Chromatography Method in Gluten Proteins EvaluationDragan Živančev0Daniela Horvat1Aleksandra Torbica2Miona Belović3Gordana Šimić4Damir Magdić5Nevena Đukić6Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, SerbiaAgricultural Institute Osijek, Južno Predgrađe 17, 31000 Osijek, CroatiaInstitute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, SerbiaInstitute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, SerbiaAgricultural Institute Osijek, Južno Predgrađe 17, 31000 Osijek, CroatiaFaculty of Food Technology, J.J. Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, CroatiaFaculty of Natural Science, University of Kragujevac, Radoja Domanovića 12, 34000 Kragujevac, SerbiaRP-HPLC (reversed-phase high-performance liquid chromatography) is widely used to determine the amounts of the different gluten protein types. However, this method is time-consuming, especially at early stages of wheat breeding, when large number of samples needs to be analyzed. On the other hand, LoaC (Lab-on-a-Chip) technique has the potential for a fast, reliable, and automatable analysis of proteins. In the present study, benefits and limitations of Lab-on-a-Chip method over RP-HPLC method in gluten proteins evaluation were explored in order to determine in which way LoaC method should be improved in order to make its results more compliant with the results of RP-HPLC method. Strong correlation (P≤0.001) was found between numbers of HMW glutenin peaks determined by LoaC and RP-HPLC methods. Significant correlations (P≤0.05) were obtained between percentages of HMW and LMW glutenin subunits calculated with regard to total HMW + LMW area. Even more significant correlation (P≤0.001) was found when percentages of individual HMW areas were calculated with regard to total HMW. RP-HPLC method showed superiority in determination of gliadins since larger number and better resolution of gliadin peaks were obtained by this method.http://dx.doi.org/10.1155/2015/430328 |
| spellingShingle | Dragan Živančev Daniela Horvat Aleksandra Torbica Miona Belović Gordana Šimić Damir Magdić Nevena Đukić Benefits and Limitations of Lab-on-a-Chip Method over Reversed-Phase High-Performance Liquid Chromatography Method in Gluten Proteins Evaluation Journal of Chemistry |
| title | Benefits and Limitations of Lab-on-a-Chip Method over Reversed-Phase High-Performance Liquid Chromatography Method in Gluten Proteins Evaluation |
| title_full | Benefits and Limitations of Lab-on-a-Chip Method over Reversed-Phase High-Performance Liquid Chromatography Method in Gluten Proteins Evaluation |
| title_fullStr | Benefits and Limitations of Lab-on-a-Chip Method over Reversed-Phase High-Performance Liquid Chromatography Method in Gluten Proteins Evaluation |
| title_full_unstemmed | Benefits and Limitations of Lab-on-a-Chip Method over Reversed-Phase High-Performance Liquid Chromatography Method in Gluten Proteins Evaluation |
| title_short | Benefits and Limitations of Lab-on-a-Chip Method over Reversed-Phase High-Performance Liquid Chromatography Method in Gluten Proteins Evaluation |
| title_sort | benefits and limitations of lab on a chip method over reversed phase high performance liquid chromatography method in gluten proteins evaluation |
| url | http://dx.doi.org/10.1155/2015/430328 |
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