Presence of ferulic acid in wheat glutenin fraction and its enzymatic hydrolysates - a short report

Magdalena Karamać, Eva Sendrejová, Agnieszka Kosińska and Dana Urminská
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Magdalena Karamać: Division of Food Science, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences in Olsztyn, Olsztyn, Poland
Eva Sendrejová: Faculty of Biotechnology and Food Sciences, Slovak Agricultural University, Nitra, Slovak Republic
Agnieszka Kosińska: Division of Food Science, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences in Olsztyn, Olsztyn, Poland
Dana Urminská: Faculty of Biotechnology and Food Sciences, Slovak Agricultural University, Nitra, Slovak Republic

Czech Journal of Food Sciences, 2007, vol. 25, issue 6, 359-364

Abstract: Three protein fractions: albumin-globulin, gliadin, and glutenin were extracted from wheat grains. Enzymatic hydrolysates were obtained from each fraction using trypsin, protease from Bacillus subtilis and Subtilisin Carlsberg. Ferulic acid was detected neither in albumin-globulin and gliadin fractions nor in their hydrolysates. The RP-HPLC and SE-HPLC chromatograms of the glutenin fraction and its hydrolysates revealed the presence of peaks originated from ferulic acid and ferulic acid derivative/complex. The content of ferulic acid in the glutenin fraction was 1.12 mg/g. During HPLC analysis, the peptide products of glutenin hydrolysis should be recorded at 220 nm because the peaks of the peptides recorded at 280 nm can be overlapped by the peaks of ferulic acid and its derivatives.

Keywords: wheat; albumin; globulin; gliadin; glutenin; ferulic acid; enzymatic hydrolysate; RP-HPLC; SE-HPLC (search for similar items in EconPapers)
Date: 2007
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DOI: 10.17221/751-CJFS

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