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Cereal Chem 62:72-74   |  VIEW ARTICLE
Note: A Method for Detecting Adulteration in Durum Wheat Pasta by Polyacrylamide Gel Electrophoresis.

A. C. Burgoon, H. S. Ikeda, and S. N. Tanner. Copyright 1985 by the American Association of Cereal Chemists, Inc. 

A method was devised to detect nondurum wheat gliadin proteins in pasta using aluminum lactate polyacrylamide electrophoresis at pH 3.1. Pastas were prepared from various mixtures of durum and hard red winter wheat flours, and gliadins were extracted with 70% ethanol. Electrophoretic zymograms of pasta extracts matched those of the corresponding flour extracts. Durum wheat extracts lack certain slow moving gliadin protein bands present in other flours. Pasta adulterated with as little as 5% hard red winter wheat flour could be detected with this method.

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