Characterisation of coeliac active prolamins by capillary electrophoresis

In the course of the work dealing with the determination of gluten in foods we used capillary electrophoresis besides other methods for the characterisation of coeliac active prolamins in foods. By selection of an appropriate electrophoresis buffer and a distinct rinsing program we succeeded in the characterisation of prolamins of barley, rye, spelt, triticale and wheat in uncoated capillaries and got electropherograms with good reproducibility.