Immunochemical analysis of buckwheat proteins, prolamins and their allergenic character

E. Aubrecht, P. Á Biacs

Research output: Contribution to journalArticle

11 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)261-268
Number of pages8
JournalActa Alimentaria
Volume28
Issue number3
Publication statusPublished - Sep 1 1999

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Keywords

  • Allergen
  • Buckwheat prolamin
  • Coeliac
  • Gluten-free

ASJC Scopus subject areas

  • Food Science

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