REAL

Characterization of buckwheat grain proteins and its products

Aubrecht, E. and Biacs, P. Á. (2001) Characterization of buckwheat grain proteins and its products. Acta Alimentaria, 30 (1). pp. 71-80. ISSN 0139-3006

[img] Text
aalim.30.2001.1.8.pdf
Restricted to Repository staff only until 28 February 2021.

Download (268kB)

Abstract

Immunological assays demonstrate that buckwheat flour proteins present no toxic prolamins to coeliac patients. Our study proves that buckwheat has no homologous protein structure with wheat. Electrophoretograms showed that some protein bands of buckwheat proteins resemble papillionaceous (bean) proteins. The allergenic character of buckwheat was measured by competitive indirect ELISA using anti-wheat germ lectin (Wga) immune serum. Properly hulled buckwheat flour did not react with Wga immune serum, and is therefore suitable to be used in the diet of coeliac patients.

Item Type: Article
Subjects: Q Science / természettudomány > QD Chemistry / kémia > QD01 Analytical chemistry / analitikai kémia
Depositing User: xKatalin xBarta
Date Deposited: 17 Feb 2017 09:38
Last Modified: 17 Feb 2017 09:38
URI: http://real.mtak.hu/id/eprint/49343

Actions (login required)

Edit Item Edit Item