Protein composition of sorghum and oat grain and their suitability for gluten-free diet / | Sorgų ir avižų grūdų baltymų sudėtis ir jų tinkamumas begliutenei dietai.
2006
Capouchová, Ivana, | Petr, Jiří, | Krejčířová, Lucie,
A collection of 12 oats and 6 sorghum species and varieties was evaluated for the suitability for a gluten-free diet. Quantitative evaluation of storage proteins in the oats collection with the use of SDS-PAGE electrophoresis showed the percentage of the most coeliacally active protein components - prolamins+LMW glutelins - between 53.43 and 74.96 % of the total storage proteins, in the sorghum collection between 32.25 and 41.36 % of the total storage proteins. Immunological determination of the quantity of prolamins in oat grains by ELISA varied from 5.57 to 35.60 mg 100 g-1 of sample, in sorghum grains from 1.97 to 3.30 mg 100 g-1 of sample. Based on these results, the use of oats in a gluten-free diet can be risky and the use of sorghum should be safe.
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