标题：OPTIMALIZÁCIA STANOVENIA PRÍTOMNOSTI CELIAKÁLNE AKTÍVNYCH BIELKOVÍN V CEREÁLIÁCH A PSEUDOCEREÁLIÁCHOPTIMIZATION OF CELIATIC DISEASE ACTIVE PROTEINS ESTIMATION IN CEREALS AND PSEUDOCEREALS
期刊名称：Potravinarstvo : Scientific Journal for Food Industry
印刷版ISSN：1338-0230
电子版ISSN：1337-0960
出版年度：2010
卷号：4
页码：497-508
出版社：Association HACCP Consulting
摘要：Celiac disease is caused by hypersenstivity of some people to the presence of prolamin proteins of wheat, rye and barley in food. For prolamin determination methods based on different solubility of proteins, SDS-PAGE and A-PAGE were used. Another specific method is ELISA. Results of protein – fractions preparation indicated that the highest content of prolamins exist in groats of Triticum spelta (42.12 %) followed by Triticum durum (37.74 %) and wheat (33.78 %). The least amount of prolamins were found in amaranthus (3.15 %). ELISA showed that all cereals contain such concentration of prolamins which exceeded the limits suitable for celiatic patients’ diet. The highest concentration of prolamins, set by ELISA with antibody R5, was determined from Triticum spelta (16250 ppm). Amaranthus, buckwheat, rice and corn are naturally gluten-free foods (till 20 ppm). Existing knowledge about prolamine concentration is not sufficient for their allergy causing ability. By SDSPAGE and A-PAGE it is possible to predict the share of the toxic protein fractions, but only ELISA is the suitable method for precise determination of presence of celiac- active proteins in plant materials.
