Prolamin content of buckwheat flour and processed foods was 24.2-42.1 mg/kg dry material measured by ELISA. According to in vitro results buckwheat is suitable for use in coeliac diet, although it contains some antinutritive materials, protease inhibitors and tannin. The allergenic properties of buckwheat are poorly understood. In our investigation intensity of the 24 kD protein band of buckwheat, of which allergenic activity is known has decreased, and 30-35 kD protein associations have been formed after heat treatment. Immunochemical reaction of buckwheat proteins were studied with blood specimens of coeliac and healthy persons.
|Number of pages||8|
|Publication status||Published - Sep 1 1999|
- Buckwheat prolamin
ASJC Scopus subject areas
- Food Science