Optimization and development of capillary electrophoresis for separating and identifying wheat low molecular weight glutenin subunits

J. Li; S. Wang; Z. Yu; X. Li; G. Guo; S. Feng; W. Ma; Y. Yan

doi:10.1016/j.jcs.2011.12.005

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Optimization and development of capillary electrophoresis for separating and identifying wheat low molecular weight glutenin subunits

Journal article

Open access

Peer reviewed

Optimization and development of capillary electrophoresis for separating and identifying wheat low molecular weight glutenin subunits

J. Li, S. Wang, Z. Yu, X. Li, G. Guo, S. Feng, W. Ma and Y. Yan

Journal of Cereal Science, Vol.55(2), pp.254-256

2012

DOI: https://doi.org/10.1016/j.jcs.2011.12.005

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Abstract

We focus on capillary electrophoresis (CE) procedure. For the first time, CE procedure is successfully used for wheat LMW-GS analysis. The CE analysis of LMW-GS is used for wheat cultivar identification. We demonstrated the application of this procedure for wheat quality improvement. The CE method can be used as a new method complimentary to the existing ones.

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Title: Optimization and development of capillary electrophoresis for separating and identifying wheat low molecular weight glutenin subunits
Authors/Creators: J. Li (Author/Creator) - Capital Normal University
S. Wang (Author/Creator) - Capital Normal University
Z. Yu (Author/Creator) - Capital Normal University
X. Li (Author/Creator) - Capital Normal University
G. Guo (Author/Creator) - Capital Normal University
S. Feng (Author/Creator) - Capital Normal University
W. Ma (Author/Creator) - Agriculture and Food
Y. Yan (Author/Creator) - Capital Normal University
Publication Details: Journal of Cereal Science, Vol.55(2), pp.254-256
Publisher: Academic Press
Identifiers: 991005541233107891
Copyright: © 2012 Elsevier Ltd.
Murdoch Affiliation: State Agricultural Biotechnology Centre
Language: English
Resource Type: Journal article
Note: Research Note

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Collaboration types: Domestic collaboration; International collaboration
Citation topics: 3 Agriculture, Environment & Ecology; 3.85 Food Science & Technology; 3.85.99 Cereal Starch Properties
Web Of Science research areas: Food Science & Technology
ESI research areas: Agricultural Sciences