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February, 2012, vol. 1, Special issue
pages: 593-600
Article type: Biotechnology of Biotechnology
Abstract: 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 (<14 kDa), but similarities were found out in the HMW and LMW regions that is evident in gels with a narrow pH range of pH 6-11.
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