1. Vesna Gojković Cvjetković, University of East Sarajevo, Faculty of Technology,
Republic of Srpska, Bosnia and Herzegovina
2. Grujić Radoslav,
Republic of Srpska, Bosnia and Herzegovina
3. Željka Marjanović-Balaban,
Republic of Srpska, Bosnia and Herzegovina
4. Danijela Rajić, Faculty of Technology - University of East Sarajevo,
Republic of Srpska, Bosnia and Herzegovina
Abstract: Gliadins are gluten protein fractions from flour, which are soluble in aqueous alcohol. Due to their good nutritional composition, gliadins are important in humans' nutrition. However, in a number of people, negative effects of gliadins on people's health have been observed (celiac disease, wheat-dependent exercise-induced anaphylaxis and baker's asthma). There is a need for fast and effective methods for identification of gliadins in food products, which was the aim of the research presented in this paper. Gliadin proteins were extracted from flour samples with 1-propanol (concentrations of 50%, 60% and 70% v/v). During proteins separation (using HPLC Agilent Technologies 1260 Infinity) column C3 was heated to different temperatures (40 °C, 45 °C and 50 °C). When proteins were extracted with 50% (v/v) 1-propanol, the highest number of peak proteins was detected by chromatographic separation at a column temperature of 40 °C (25) and the smallest at a temperature of 50 °C (17). When solvents 60% (v/v) or 70% (v/v) 1-propanol were used for extraction, the highest number of proteins were obtained at 45 °C (22) and 50 °C (23). Under these conditions, the smallest number of peaks is registered at 40 °C (14) and 45 °C (17).
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