Analysis of wheat, oat and buckwheat proteome from aspect of celiac active polypeptides presence

Rajnincová, Dana; Gálová, Zdenka; Špaleková, Andrea; Balážová, Želmí­ra; Chňapek, Milan

doi:10.1016/j.jbiotec.2019.05.203

Cited by 2 publications

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“…In sorghum, prolamins are proteins called kafirins. It shall be noted that glutelins and prolamins in other cereals are gluten proteins, which causes a negative reaction in a large group of the population suffering from celiac disease [19].…”

Section: Discussionmentioning

confidence: 99%

Fractional composition of grain sorghum proteins depending on the variety

Sazonova¹,

Bychkova²,

Erokhina³

2022

BIO Web Conf.

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14 varieties of grain sorghum bred by the Federal State Budgetary Scientific Institution RosNIISK Rossorgo were studied. The amount of protein in grain and its fractions was experimentally determined: albumin, globulins, glutelins and prolamins, a comparative analysis was carried out within each fraction and a conclusion was made about the highest biological value among the studied varieties. The results showed that sorghum seeds contain all four protein fractions, the highest content of which is albumin and glutel. The highest nutritional value was noted in the variety of sorghum Zhemchug, which contained the highest amount of albumin, characterized by a complete amino acid composition, and the lowest content of prolamins, which have a low balance of amino acids. In the varieties Kamelik and Locus, there was an insufficient content of complete proteins that make up the water-soluble and salt-soluble fractions in the grain of these plants. Grain sorghum varieties with the highest amount of protein (Pomegranate, Locus, Pearl and Bachelor) were characterized by a low level of alcohol-soluble protein fraction.

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Section: Discussionmentioning

confidence: 99%