PROTEIN PROFILES OF CEREALS AND PSEUDOCEREALS DETERMINED BY TWO-DIMENSIONAL GEL ELECTROPHORESIS

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November, 2019, vol. 9, Special issue (Microbiology-Biotechnology-Food Sciences)
pages: 359-365
Article type: Biotechnology of Biotechnology
DOI: 10.15414/jmbfs.2019.9.special.359-365
Abstract: The aim of this work was to determine the presence of celiac active proteins in wheat, barley, rye, oats, amaranth and buckwheat by creating of proteome profies application two-dimensional gel electrophoresis (2-DE). It has been found, that 2-DE protein profiles of pseudocereals had large differences compared to 2-DE profiles of cereals, mainly due to their inclusion in different botanical species (cereals, pseudocereals). Proteins with a molecular weight ranging from 40 kDa to 200 kDa and isoelectric points (pI) in the range of 9-11 were not been detected on the protein profiles of pseudocereals, while on the cereal protein profiles they were visible and corresponded to gluten proteins. On the other hand, some similarity was found between the chemical properties of amaranth and buckwheat, where most of the extracted proteins had a pI in the range of 5 to 10 and a molecular weight ranged from 14 kDa to 55 kDa. The obtained 2 DE protein profiles confirm, that amaranth and buckwheat have none or only minimal content of gluten proteins, and therefore they are a good source for the production of foodstuffs intended for the consumption by people suffering from celiac disease.
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