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摘要
Las gliadinas son prote赤nas del trigo que desempe an un papel central en la formaci車n del gluten, ya que son las responsables de la viscosidad de la red. Pese a su importancia han sido menos estudiadas que las gluteninas, debido a que sus inusuales propiedades de solubilidad e hidrofobicidad dificultan su caracterizaci車n. Los objetivos de este trabajo fueron estudiar el perfil proteico de las gliadinas de cultivares de trigos argentinos mediante electroforesis capilar, y evaluar la capacidad de esta t谷cnica para discriminar entre los diferentes cultivares. Para ello se trabaj車 con 12 cultivares de trigo de las diferentes categor赤as de calidad asignadas por el INTA, a los que se caracteriz車 en cuanto a su composici車n y calidad tecnol車gica y se les extrajo las gliadinas para estudiarlas por electroforesis capilar. Los resultados obtenidos confirman el potencial de esta t谷cnica para lograr separaciones de gliadinas, con la ventaja de requerir poca preparaci車n y poca cantidad de la muestra analizada y sencillos protocolos de limpieza y mantenimiento de capilar, permitiendo el an芍lisis de gran cantidad de muestras. Asimismo, se demostr車 la capacidad de la electroforesis capilar para discriminar diferentes cultivares sobre la base de su perfil de gliadinas, lo que permite la diferenciaci車n de genotipos. Gliadins are a group of wheat proteins that play a major role in gluten development since they account for net viscosity. Despite this fact, gliadins have not been studied as deeply as glutenins because of their unusual solubility properties and their high hydrophobicity. The objectives of this work were to study the gliadin profile of Argentinean wheats comprising a broad quality range by means of capillary electrophoresis and to assess the suitability of this technique for wheat cultivar discrimination. For this purpose, chemical compositions of twelve wheat cultivars belonging to different quality groups were determined. Besides, flour quality was assessed and wheat gliadins were extracted and analyzed by capillary electrophoresis. The results obtained corroborate the potential of free zone capillary electrophoresis for wheat gliadin separation. Additionally, only small amounts of sample are required and sample preparation is simple. Moreover, this technique involves straightforward protocols for capillary column cleaning and maintenance. These factors enable many of sample analyses in a relatively short time. Suitability of free zone capillary electrophoresis for cultivar discrimination based on gliadin profile was demonstrated, since both qualitative and
