UPLC 분석을 이용한 맥주보리 품종의 호데인 단백질 분석 및 품종 판별

• Published in: Korean journal of crop science Vol. 66; no. 4; pp. 326 - 338
• Main Authors: 윤영미, Young-mi Yoon, 김양길, Yang-kil Kim, 강천식, Chon-sik Kang, 박진천, Jin-cheon Park, 박태일, Tae-il Park
• Format: Journal Article
• Language: Korean
• Published: 한국작물학회 01.12.2021
• Subjects: hordein; malting barley; UPLC; variety; 농학; malting barley; UPLC; variety; hordein
• ISSN: 0252-9777; 2287-8432

Ultra-performance liquid chromatography (UPLC) was used to assess the hordein protein fraction of malting barley. C-hordeins (barley prolamins) were extracted with 70% ethanol (EtOH) and 55% isopropyl alcohol (IPA, 2-propanol), and B-hordeins were extracted with the same alcohols in 1.0% dithiothreitol (DTT). High molecular weight (HMW) prolamins (D-hordeins) were extracted with 50% IPA with 1M Tris-HCl (pH 8.0). The same protein patterns were observed in both the experimental extraction solutions (EtOH and IPA). However, the patterns of hordein, extracted with EtOH and IPA containing 1.0% DTT, differed slightly. C- and B-hordeins extracted from those solutions were analyzed. Twenty-six malting barley varieties developed in Korea were analyzed using UPLC. The varieties were divided into seven groups according to hordein patterns of retention time 16 min to 18 min, and 20 varieties showed unique patterns.