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Prediction of wheat dough W and P/L inflation test parameters by capillary zone electrophoresis of a protein extract followed by multivariate regression
Author(s) -
Sebastiano Roberto,
SimóAlfonso Ernesto F.,
Citterio Attilio,
RamisRamos Guillermo
Publication year - 2004
Publication title -
electrophoresis
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.666
H-Index - 158
eISSN - 1522-2683
pISSN - 0173-0835
DOI - 10.1002/elps.200406042
Subject(s) - linear regression , chromatography , capillary electrophoresis , multivariate statistics , analytical chemistry (journal) , partial least squares regression , chemistry , mathematics , statistics
Abstract A procedure for the evaluation of the wheat flour hardness, based on capillary electrophoresis of a protein extract in an isoelectric acidic buffer, was developed. The 13 flour samples were extracted twice, and two injections of each extract were made. Separations were performed in a background electrolyte (BGE) containing 40 m M aspartic acid, 6 M urea, and 0.5% hydroxyethylcellulose at 60°C. Using the normalized and corrected areas of 79 peaks and peak groups, a partial least squares regression (PLS1) model was able to predict the flour strength or dough deformation work ( W ) and the dough tenacity/ extensibility ratio ( P/L ) (Alveograph parameters) with an average relative standard deviation in the predictions of ± 3% and ±8%, respectively. These values amounted to a ± 6–8% and ± 11% with multiple linear regression (MLR) and PLS1 models constructed by measuring only 12 peaks and peak group areas on the electropherograms.