Protein fraction in grain of spelt (Triticum spelta) and common wheat (Triticum aestivum)
2001
Dvoracek, V. | Moudry, J. (Jihoceska Univ., Ceske Budejovice (Czech Republic). Zemedelska Fakulta)
Ten varieties of spelt and two common wheat varieties were cultivated in Ceske Budejovice [Czech Republic] in 1999. Five spelt varieties were cultivated also in Humpolec in the same time. Raw protein and three protein fractions (albumins and globulins, 2-gliadins, 3-glutenins) were investigated in grain of spelt and common wheat. There was found a significantly higher content of raw protein in spelt grain in comparison with common wheat. Content of 3 tested fractions depended significantly on variety and locality, but the differences among varieties weren't high and spelt overcome common wheat markedly only in the cotent of albumins and globulins. The finding of gliadin fractions probably disqualifies spelt from being used as a product suitable for patients suffering from coeliac disease.
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