THE COMPARISON OF PROLAMINS EXTRACTED FROM DIFFERENT VARIETIES OF WHEAT, BARLEY, RYE AND TRITICALE SPECIES: AMINO ACID COMPOSITION, ELECTROPHORESIS AND IMMUNODETECTION
Keywords:
Cereals; Prolamins; Amino Acid; ELISA; Western blotAbstract
The aim of this study was to compare the prolamin complex of several varieties of cereals: 16 varieties of wheat (including common, durum and spelt wheat), 8 varieties of barley, 3 varieties of triticale and 1 variety of rye. In amino acids composition the major part represent glutamic acid in all type of prolamins (38 – 43 %) but there were some differences between content of proline (in wheat and triticale it was 17 %, in rye 20 % but in barley25 %). By ELISA based on monoclonal antibody R5 it was showed positive reaction in relation to coeliac disease active peptides. Immunoblot based on polyclonal gluten antibody detected only proteins with molecular weight higher than 35 kDa.
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Published
2012-02-01
How to Cite
Mickowska, B., Socha, P., Urminská*, D., & CieÅ›lik, E. (2012). THE COMPARISON OF PROLAMINS EXTRACTED FROM DIFFERENT VARIETIES OF WHEAT, BARLEY, RYE AND TRITICALE SPECIES: AMINO ACID COMPOSITION, ELECTROPHORESIS AND IMMUNODETECTION. Journal of Microbiology, Biotechnology and Food Sciences, 1(4), 742–752. Retrieved from https://office2.jmbfs.org/index.php/JMBFS/article/view/7251
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Biotechnology
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Copyright (c) 2012 Barbara Mickowska, Peter Socha, Dana Urminská*, Ewa Cieślik
This work is licensed under a Creative Commons Attribution 4.0 International License.
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