| Popis: |
Coeliac disease is a food intolerance to proteins of wheat gluten, as well as similar proteins found in barley and rye. Buckwheat may be a promising crop with respect to the production of gluten-free products. Analyzing the proteins of 12 buckwheat cultivars it was shown that albumins and globulins were the dominant fraction (38.99–53.36%) while the lowest protein amount was found in the fraction soluble in ethanol (2.50–7.68%). The Bilje Brez cultivar exhibited several differences (the lowest protein content at 8.41%; the lowest concentration of albumins and globulins; and the highest amount of proteins soluble in basic solutions at 24.02%). Sodium dodecyl sulfate polyacrylamide gel electrophoresis analysis showed that buckwheat consists primarily of proteins with a molecular weight of 23–80 kDa (49.90%). Mihovo and Sentjernejsko Polje revealed a different electrophoretic profile in comparison to other cultivars. The enzyme-linked immunosorbent assay method suggests that buckwheat may be a suitable cereal for a gluten-free diet. |
