Characterization of buckwheat grain proteins and its products

E. Aubrecht, P. Á Biacs

Research output: Contribution to journalArticle

21 Citations (Scopus)

Abstract

Immunological assays demonstrate that buckwheat flour proteins present no toxic prolamins to coeliac patients. Our study proves that buckwheat has no homologous protein structure with wheat. Electrophoretograms showed that some protein bands of buckwheat proteins resemble papillionaceous (bean) proteins. The allergenic character of buckwheat was measured by competitive indirect ELISA using anti-wheat germ lectin (Wga) immune serum. Properly hulled buckwheat flour did not react with Wga immune serum, and is therefore suitable to be used in the diet of coeliac patients.

Original languageEnglish
Pages (from-to)71-80
Number of pages10
JournalActa Alimentaria
Volume30
Issue number1
DOIs
Publication statusPublished - Mar 1 2001

Keywords

  • Buckwheat
  • Cross-reaction
  • Homologous protein structure
  • Sensitize

ASJC Scopus subject areas

  • Food Science

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