HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY OF CEREAL PROTEINS.

Abstract

The wide applicability and suitability of HPLC for cereal protein analysis are now well established. Excellent instrumentation plus improved columns have combined to permit new and improved separations by RP-, SE-, and IE-HPLC. These methods have advantages in speed, sensitivity, reproducibility, resolution, automation, quantitation, recovery, and column stability. Both analytical and preparative separations are easily achieved, and RP-HPLC results complement those of other methods. HPLC has become and will remain a powerful and indispensable method for isolation, characterization, and comparison of cereal proteins. HPLC techniques will permit better understanding, prediction, measurement, and improvement of functional and nutritional qualities and the assurance of good quality in all cereals and cereal-based products.