Protein profiles of buckwheat, rye and oat during in vitro gastro-duodenal digestion
2019
Gálová, Zdenka | Palenčárová, Eva | Špaleková, Andrea | Rajnicová, Dana | Drábeková, Janka
The aim of this study was to analyse three different plant species: buckwheat (cv. Pyra), rye (cv. Oklon) and oat (cv. Valentin) and to study profiles of raw flour proteins and changes throughout simulated in vitro gastro-duodenal digestion. The kinetics of used digestions was studied as performed by various incubations between 0 min to 120 min for simulated gastric digestion and, for combined digestion 120 min for gastric digestion, followed by 0 min to 180 min for simulated duodenal digestion. The digestion process was monitored by using sodium dodecyl sulfate polyacrylamide gel electrophoresis. Proteine profiles of raw flour were different from those at the end of simulated in vitro digestion. The majority of polypeptides disappeared after complete gastro-duodenal digestion. Some of them (55 kDa, 31 kDa, 36 kDa, 45 kDa) were found to be completely or partly resistant to hydrolysis at certain stages of digestion.
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