Protein fractions of oats and possibilities of oat utilisation for patients with coeliac disease

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F04%3A8537" target="_blank" >RIV/60460709:41210/04:8537 - isvavai.cz</a>

Alternative codes found

RIV/61388971:_____/04:00108097 RIV/00216208:11110/04:00007644

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Protein fractions of oats and possibilities of oat utilisation for patients with coeliac disease

Original language description

The applicability of 16 different oats species and varieties of different provenance in the coeliac disease was evaluated in view of the composition of the protein complex and immunological testing. The proportions of different protein fractions play a decisive role for the aims of this study. Electrophoretic analysis of gluten proteins (SDS-PAGE) showed in the evaluated oats collection the percentage of LMW+prolamins in the range 56-77% of the total gluten proteins in 2001, and 52-73% in 2002. The results of A-PAGE electrophoretic analysis of prolamin proteins confirmed the presence of alpha-prolamins, that ranged in the total content of prolamins from 50 to 88% in 2001, and from 77 to 100% in 2002, while beta- + gama-prolamins ranged in 2001 from 11to 49% and in 2002 from 0 to 22%. The results of the immunological evaluation of the amount of prolamins in oat grains using ELISA-test showed great differences between varieties and the experimental years. Based on our results, the use o

Czech name

Bílkovinné frakce ovsa a možnosti využití ovsa pacienty s celiakií

Czech description

The applicability of 16 different oats species and varieties of different provenance in the coeliac disease was evaluated in view of the composition of the protein complex and immunological testing. The proportions of different protein fractions play a decisive role for the aims of this study. Electrophoretic analysis of gluten proteins (SDS-PAGE) showed in the evaluated oats collection the percentage of LMW+prolamins in the range 56-77% of the total gluten proteins in 2001, and 52-73% in 2002. The results of A-PAGE electrophoretic analysis of prolamin proteins confirmed the presence of alpha-prolamins, that ranged in the total content of prolamins from 50 to 88% in 2001, and from 77 to 100% in 2002, while beta- + gama-prolamins ranged in 2001 from 11to 49% and in 2002 from 0 to 22%. The results of the immunological evaluation of the amount of prolamins in oat grains using ELISA-test showed great differences between varieties and the experimental years. Based on our results, the use o

Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

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Project

Result was created during the realization of more than one project. More information in the Projects tab.

Continuities

Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2004

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Czech Journal of Food Sciences

ISSN

1212-1800

e-ISSN

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Volume of the periodical

22

Issue of the periodical within the volume

4

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

12

Pages from-to

151-162

UT code for WoS article

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EID of the result in the Scopus database

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