The comparison of prolamins extracted from different varieties of wheat, barley, rye and triticale species: amino acid composition, electrophoresis and immunodetection
2012
Mickowska, B., Agricultural University of Cracow (Poland). Faculty of Food Technology, Malopolska Centre of Food Monitoring and Certification | Socha, P., Slovak Univ. of Agriculture in Nitra (Slovak Republic). Faculty of Biotechnology and Food Sciences, Department of Biochemistry and Biotechnology | Urminská , D., Slovak Univ. of Agriculture in Nitra (Slovak Republic). Faculty of Biotechnology and Food Sciences, Department of Biochemistry and Biotechnology | Cieślik, E.
The aim of this study was to compare the prolamin complex of several varieties of cereals: 16 varieties of wheat (including common, durum and spelt wheat), 8 varieties of barley, 3 varieties of triticale and 1 variety of rye. In amino acids composition the major part represent glutamic acid in all type of prolamins (38 – 43%) but there were some differences between content of proline (in wheat and triticale it was 17%, in rye 20% but in barley 25%). By ELISA based on monoclonal antibody R5 it was showed positive reaction in relation to coeliac disease active peptides. Immunoblot based on polyclonal gluten antibody detected only proteins with molecular weight higher than 35 kDa.
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