Structure and Potential Allergenic Character of Cereal Proteins I. Protein Content and Amino Acid Composition

Matuz, J.; Bartók, Tibor; Mórocz-Salamon, Katalin; Bóna, L.

doi:10.1007/bf03543603

Cited by 41 publications

(18 citation statements)

References 3 publications

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“…Nevertheless, a wide variation in the essential amino acid lysine (11.5-31.5 g kg −1 protein) is reported by Løje et al, 6 and some einkorn accessions with a higher lysine content than bread wheat are described. 6,54 wileyonlinelibrary.com/jsfa In vitro protein digestibility is similar to that of tetraploid and hexaploid wheats (85.9 vs 86.7%). 51…”

Section: Amino Acidsmentioning

confidence: 73%

Nutritional properties of einkorn wheat (Triticum monococcum L.)

2013

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The hulled wheat einkorn (Triticum monococcum L. ssp. monococcum), a staple food of early farmers for many thousand years, today is cropped only in small areas of the Mediterranean region and continental Europe. Increasing attention to the nutritional quality of foods has fostered renewed interest in this low-impact crop. The reappraisal of einkorn quality evidenced that this ancient wheat has some dietary advantages over polyploid wheats. Einkorn wholemeal is poor in dietary fibre but rich in proteins, lipids (mostly unsaturated fatty acids), fructans and trace elements (including zinc and iron). The good concentration of several antioxidant compounds (carotenoids, tocols, conjugated polyphenols, alkylresorcinols and phytosterols) and low β-amylase and lipoxygenase activities (which limit antioxidant degradation during food processing) contribute to the excellent nutritional properties of its flour, superior to those of other wheats. Conversely, einkorn has relatively low bound polyphenol content and high polyphenol oxidase activity. In spite of eliciting weaker toxic reactions than other Triticum species, einkorn is not suitable for coeliacs. Current trends towards the consumption of functional foods suggest that this cereal may still play a significant role in human consumption, especially in the development of new or special foods with superior nutritional quality.

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Section: Amino Acidsmentioning

confidence: 73%

Nutritional properties of einkorn wheat (Triticum monococcum L.)

2013

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“…Development of genotypes of cereal grains with high levels of such components should be of interest to cereal producers and processors as well as consumers. Einkorn, a small soft-seeded diploid wheat (Triticum monococcum L.), contains elevated levels of protein and yellow pigments (D'Egidio et al 1993;Abdel-Aal et al 1995;Borghi et al 1996;Corbellini et al 1999;Matuz et al 2000). It had been reported also earlier in the past century, that einkorn flour possessed high protein and yellow color (Clerc et al 1918).…”

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confidence: 99%

Einkorn: A Potential Candidate for Developing High Lutein Wheat

et al. 2002

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“…Coefficient of nutritional quality in oat was 373.89%. In another study of Rajnincová the ratio of amino acids used for protein synthesis (Matuz et al, 2000).…”

Section: Resultsmentioning

confidence: 99%

“…The availability of amino acids varies depending on the source of the protein, the interaction with other dietary components, and processing in the food industry (Matuz et al, 2000). The buckwheat proteins have a high biological value in regard to the balanced amino acid composition, although their digestibility is relatively low.…”

Section: Resultsmentioning

confidence: 99%

Comparison of selected wheat, oat and buckwheat genotypes on proteomic level

Rajnincová¹,

Gálová²,

Chňapek³

2019

j. cent. eur. agric.

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Cereals and pseudocereals are one of the most important crops. In recent years, number of people suffering from various food allergies and intolerances has grown and exactly, cereal proteins are the most common food allergen group. Pseudocereals are suitable alternative that have positive effect on human organism and do not induce allergies. The aim of this work was to analyze grains of winter wheat (Triticum aestivum L.), oat (Avena sativa) and buckwheat (Fagopyrum esculentum Moench.) and compare protein composition from the point of nutritional and technological quality. Wheat had the best technological quality based on the highest content of gluten proteins (63.42%) and HMW-GS (15.21%). Potentially allergenic wheat proteins with molecular weight in the range of 25 to 45 kDa gave strong signal in Western blot. Oat, due to the higher coefficient of nutritional quality (373.89%) and content of albumins and globulins (49.29%), had worse technological and better nutritional quality than wheat. The best nutritional quality was based on the highest coefficient of nutritional quality (6,005.93%), content of albumins and globulins (60.81%) and essential amino acids in buckwheat. Buckwheat is suitable crop for gluten-free diet because it contained only 1.35% of prolamins that were not detected by Western blot analysis.

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Structure and Potential Allergenic Character of Cereal Proteins I. Protein Content and Amino Acid Composition

Cited by 41 publications

References 3 publications

Nutritional properties of einkorn wheat (Triticum monococcum L.)

Nutritional properties of einkorn wheat (Triticum monococcum L.)

Einkorn: A Potential Candidate for Developing High Lutein Wheat

Comparison of selected wheat, oat and buckwheat genotypes on proteomic level

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