PROTEIN MAPS OF OAT AND RYE

The aim of our study was to analyze two different species of cereals, oat and rye, in term of content and characteristic of coeliac active proteins. The results showed the wide variability of individual protein fractions and dominance of prolamins with coeliac active polypeptidesthat was also confir...

Full description

Saved in:
Bibliographic Details
Published in:Journal of microbiology, biotechnology and food sciences biotechnology and food sciences, 2012-02, Vol.1, p.593
Main Authors: Balázová, Zelmíra, Pálencárová, Eva, Gálová, Zdenka, Chnapek, Milan
Format: Article
Language:English
Subjects:
Barley
Biotechnology
Celiac disease
Cereals
Flour
Food
Oats
Proteins
Stains & staining
Toxicity
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:The aim of our study was to analyze two different species of cereals, oat and rye, in term of content and characteristic of coeliac active proteins. The results showed the wide variability of individual protein fractions and dominance of prolamins with coeliac active polypeptidesthat was also confirmedby electrophoretic profiles of storage proteins by isoelectric focusing and SDS-PAGE. 2-DE protein maps were compared by protein patterns and there were detected the presence of coeliac active polypeptides in both cereals. The content of proteins in oat is smaller than in rye that is revealed also in protein maps.The comparison of protein maps of both cereals showed main differences in protein pattern in the LMW region (
ISSN:1338-5178