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Immunochemical analysis of buckwheat proteins, prolamins and their allergenic character

Biacs, P. Á. and Aubrecht, E. (1999) Immunochemical analysis of buckwheat proteins, prolamins and their allergenic character. Acta Alimentaria, 28 (3). pp. 261-268. ISSN 0139-3006

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Abstract

Prolamin content of buckwheat flour and processed foods was 24.2–42.1 mg/kg dry material measured by ELISA. According to in vitro results buckwheat is suitable for use in coeliac diet, although it contains some antinutritive materials, protease inhibitors and tannin. The allergenic properties of buckwheat are poorly understood. In our investigation intensity of the 24 kD protein band of buckwheat, of which allergenic activity is known has decreased, and 30–35 kD protein associations have been formed after heat treatment. Immunochemical reaction of buckwheat proteins were studied with blood specimens of coeliac and healthy persons.

Item Type: Article
Subjects: Q Science / természettudomány > QD Chemistry / kémia > QD01 Analytical chemistry / analitikai kémia
Depositing User: xKatalin xBarta
Date Deposited: 23 Feb 2017 12:02
Last Modified: 23 Feb 2017 12:02
URI: http://real.mtak.hu/id/eprint/49588

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