Characterization of Buckwheat Seed Storage Proteins

Radović, Svetlana; Maksimović, Vesna; Varkonji-Gašić, Erika I.

doi:10.1021/jf950655x

Cited by 79 publications

(70 citation statements)

References 9 publications

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“…No structural model. Single dominant sequence, high degree of homology with α-prolamins of maize and sorghum Tatham et al (1996) Radović et al (1996) spirals of β-turns like HMW-GS (Belton et al, 2006). Also, both zein and kafirin are considerably more hydrophobic than gluten..…”

Section: Composition and Structure Of The Storage Proteins Of Non-whementioning

confidence: 99%

Functionality of the storage proteins in gluten-free cereals and pseudocereals in dough systems

Taylor

Campanella

et al. 2016

Journal of Cereal Science

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The dough functionality of the storage proteins in "gluten-free" grains has been studied for almost 25 years. Zein, maize prolamin, when isolated as α-zein can form a wheat gluten-like visco-elastic dough when mixed with water above its glass transition temperature. There is good evidence that its dough-forming properties are related to a change in protein conformation from α-helix to β-sheet and association of the molecules into fibrils. Stabilisation of β-sheet structure and visco-elasticity can be enhanced by inclusion of a co-protein. No other isolated cereal or pseudocereal storage protein has been shown to form a visco-elastic dough. Many treatments have been applied to improve "gluten-free" storage protein functionality, including acid/base, deamidation, cross-linking by oxidising agents and transglutaminase, proteolysis, disulphide bond reduction and high pressure treatment. Such treatments have some limited positive benefits on batter-type dough functionality, but none is universally effective and the effects seem to be dependent on the composition and structure of the particular storage protein. Research into mutants where prolamin synthesis is altered appears to be promising in terms of improved dough functionality and scientific understanding. Research into how treatments affect the functionality and structure of isolated storage proteins from "gluten-free" grains other than maize is required.2

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Section: Composition and Structure Of The Storage Proteins Of Non-whementioning

confidence: 99%

Functionality of the storage proteins in gluten-free cereals and pseudocereals in dough systems

Taylor

Campanella

et al. 2016

Journal of Cereal Science

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“…This structure is common for all legumin-like storage proteins (Aubrecht & Biacs 1999). Buckwheat globulins are also composed of 8S vicilin-like proteins (Radović et al 1999). The average albumin content is 21%, whereas the highest one reaches 30-33% (Bharali & Chrungoo 2003).…”

Section: Chemical and Nutritional Components Of Buckwheat Grainsmentioning

confidence: 99%

Buckwheat grains and buckwheat products - nutritional and prophylactic value of their components - a review

Christa¹,

2008

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Christa K., Soral-Śmietana M. (2008): Buckwheat grains and buckwheat products -nutritional and prophylactic value of their components -a review. Czech J. Food Sci., 26: 153-162.Buckwheat is introduced into the diet as an alternative crop of renewed interest due to its nutritive and healthpromoting value. Experiments with animal models have demonstrated that buckwheat flour may alleviate diabetes, obesity, hypertension, and hypercholesterolemia. A number of nutraceutical compounds exist in buckwheat grains and other tissues. These are a rich source of starch, proteins, antioxidants, and dietary fibre as well as trace elements. The biological value (BV) of buckwheat proteins is comparable to BV of other protein sources. Besides high-quality proteins, buckwheat grains contain some components with prophylactic value: flavonoids, fagopyrins, or thiaminbinding proteins. For the food industry, buckwheat grains are a valuable raw material to be used for the production of functional foods. Buckwheat flour may be a valuable and important ingredient in diets or food products, taking into consideration its nutritive value and potential promotion of human health.

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“…As reported by Javornik et al [22] the buckwheat salt-soluble globulin is mainly represented by the 13S 280 kDa component, which consists of three fractions with molecular masses between 43-68, 57-58, 26-36 kDa. Fractions of 8-16 kDa are considered to form 2S albumin [23]. The 8S globulin is con-sidered to be a trimer composed of fractions with molecular masses between 57 to 58 kDa [23].…”

Section: Resultsmentioning

confidence: 99%

“…Fractions of 8-16 kDa are considered to form 2S albumin [23]. The 8S globulin is con-sidered to be a trimer composed of fractions with molecular masses between 57 to 58 kDa [23]. The major prolamin bands according to Guo and Yao [24] are 20 and 14 kDa.…”

Section: Resultsmentioning

confidence: 99%

In vitro evaluation of the effect of the buckwheat protein hydrolysate on bacterial adhesion, physiology and cytokine secretion of Caco-2 cells

Świątecka¹,

Markiewicz²,

Wróblewska³

2013

cejoi

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Characterization of Buckwheat Seed Storage Proteins

Cited by 79 publications

References 9 publications

Functionality of the storage proteins in gluten-free cereals and pseudocereals in dough systems

Functionality of the storage proteins in gluten-free cereals and pseudocereals in dough systems

Buckwheat grains and buckwheat products - nutritional and prophylactic value of their components - a review

In vitro evaluation of the effect of the buckwheat protein hydrolysate on bacterial adhesion, physiology and cytokine secretion of Caco-2 cells

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