Development of a perfusion reversed-phase high performance liquid chromatography method for the characterisation of maize products using multivariate analysis
A perfusion reversed-phase high performance liquid chromatography (RP-HPLC) method has been designed to allow rapid (3.4 min) separations of maize proteins with high resolution. Several factors, such as extraction conditions, temperature, detection wavelength and type and concentration of ion-pairin...
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| Veröffentlicht in: | Journal of Chromatography A 2006-02, Vol.1104 (1), p.91-99 |
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| container_title | Journal of Chromatography A |
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| creator | Rodriguez-Nogales, J.M. Garcia, M.C. Marina, M.L. |
| description | A perfusion reversed-phase high performance liquid chromatography (RP-HPLC) method has been designed to allow rapid (3.4
min) separations of maize proteins with high resolution. Several factors, such as extraction conditions, temperature, detection wavelength and type and concentration of ion-pairing agent were optimised. A fine optimisation of the gradient elution was also performed by applying experimental design. Commercial maize products for human consumption (flours, precocked flours, fried snacks and extruded snacks) were characterised for the first time by perfusion RP-HPLC and their chromatographic profiles allowed a differentiation among products relating the different technological process used for their preparation. Furthermore, applying discriminant analysis makes it possible to group the samples according with the technological process suffered by maize products, obtaining a good prediction in 92% of the samples. |
| doi_str_mv | 10.1016/j.chroma.2005.11.066 |
| format | Article |
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min) separations of maize proteins with high resolution. Several factors, such as extraction conditions, temperature, detection wavelength and type and concentration of ion-pairing agent were optimised. A fine optimisation of the gradient elution was also performed by applying experimental design. Commercial maize products for human consumption (flours, precocked flours, fried snacks and extruded snacks) were characterised for the first time by perfusion RP-HPLC and their chromatographic profiles allowed a differentiation among products relating the different technological process used for their preparation. 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Psychology</subject><subject>Maize</subject><subject>Multivariate Analysis</subject><subject>Perfusion</subject><subject>Perfusion chromatography</subject><subject>Plant Proteins - isolation & purification</subject><subject>Proteins</subject><subject>Zea mays - chemistry</subject><issn>0021-9673</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2006</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp9kc1u1DAUhbMAtaXwBgh5A7sEOz_2ZIOEWtoiVWJT1tYd-3riURyntjPS8DA8K55mpO5Y2dL97jlX5xTFR0YrRhn_uq_UELyDqqa0qxirKOdviitKa1b2XDSXxbsY95QyQUV9UVwy3jSi7-hV8fcWDzj62eGUiDcEyIzBLNH6iYQ8ChF1OQ8QkQx2N7xMfXAwKSSjfV6sJqt18rsA83AkDtPgNckUSQPmKQRQCYONkE6q2cSB_YNkDl4vKkWS3aYdccuY7AGChYQEJhiP0cb3xVsDY8QP5_e6-H334-nmoXz8df_z5vtjqZqeppKh4khVuzW9qQE7ozum681W5F9vOO80MC2o4bDBlnG2abq2ozUXWrSqN31zXXxZdfNRzwvGJJ2NCscRJvRLlDk32vD6BLYrqIKPMaCRc7AOwlEyKk9dyL1cA5GnLiRjMneR1z6d9ZetQ_26dC4iA5_PAEQFowk5YRtfOdHRjejazH1bOcxpHCwGGZXF3Ia2AVWS2tv_X_IPWg-w-g</recordid><startdate>20060203</startdate><enddate>20060203</enddate><creator>Rodriguez-Nogales, J.M.</creator><creator>Garcia, M.C.</creator><creator>Marina, M.L.</creator><general>Elsevier B.V</general><general>Elsevier</general><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20060203</creationdate><title>Development of a perfusion reversed-phase high performance liquid chromatography method for the characterisation of maize products using multivariate analysis</title><author>Rodriguez-Nogales, J.M. ; Garcia, M.C. ; Marina, M.L.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c390t-1ec6e0c4bf9f2ae5fd51d28b75fd9f665da1d70f6a8e4161835450267d74c9f93</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2006</creationdate><topic>Biological and medical sciences</topic><topic>Cereal and baking product industries</topic><topic>Chromatography, High Pressure Liquid - methods</topic><topic>Food Analysis</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Maize</topic><topic>Multivariate Analysis</topic><topic>Perfusion</topic><topic>Perfusion chromatography</topic><topic>Plant Proteins - isolation & purification</topic><topic>Proteins</topic><topic>Zea mays - chemistry</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Rodriguez-Nogales, J.M.</creatorcontrib><creatorcontrib>Garcia, M.C.</creatorcontrib><creatorcontrib>Marina, M.L.</creatorcontrib><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of Chromatography A</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Rodriguez-Nogales, J.M.</au><au>Garcia, M.C.</au><au>Marina, M.L.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Development of a perfusion reversed-phase high performance liquid chromatography method for the characterisation of maize products using multivariate analysis</atitle><jtitle>Journal of Chromatography A</jtitle><addtitle>J Chromatogr A</addtitle><date>2006-02-03</date><risdate>2006</risdate><volume>1104</volume><issue>1</issue><spage>91</spage><epage>99</epage><pages>91-99</pages><issn>0021-9673</issn><coden>JOCRAM</coden><abstract>A perfusion reversed-phase high performance liquid chromatography (RP-HPLC) method has been designed to allow rapid (3.4
min) separations of maize proteins with high resolution. Several factors, such as extraction conditions, temperature, detection wavelength and type and concentration of ion-pairing agent were optimised. A fine optimisation of the gradient elution was also performed by applying experimental design. Commercial maize products for human consumption (flours, precocked flours, fried snacks and extruded snacks) were characterised for the first time by perfusion RP-HPLC and their chromatographic profiles allowed a differentiation among products relating the different technological process used for their preparation. Furthermore, applying discriminant analysis makes it possible to group the samples according with the technological process suffered by maize products, obtaining a good prediction in 92% of the samples.</abstract><cop>Amsterdam</cop><pub>Elsevier B.V</pub><pmid>16337950</pmid><doi>10.1016/j.chroma.2005.11.066</doi><tpages>9</tpages></addata></record> |
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| ispartof | Journal of Chromatography A, 2006-02, Vol.1104 (1), p.91-99 |
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| language | eng |
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| source | MEDLINE; Elsevier ScienceDirect Journals |
| subjects | Biological and medical sciences Cereal and baking product industries Chromatography, High Pressure Liquid - methods Food Analysis Food industries Fundamental and applied biological sciences. Psychology Maize Multivariate Analysis Perfusion Perfusion chromatography Plant Proteins - isolation & purification Proteins Zea mays - chemistry |
| title | Development of a perfusion reversed-phase high performance liquid chromatography method for the characterisation of maize products using multivariate analysis |
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