Bílkovinné frakce ovsa a možnosti využití ovsa pacienty s celiakií

Kód výsledku v 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>

Nalezeny alternativní kódy

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

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

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

Popis výsledku anglicky

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

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

Výsledek vznikl pri realizaci vícero projektů. Více informací v záložce Projekty.

Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2004

Kód důvěrnosti údajů

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

Název periodika

Czech Journal of Food Sciences

ISSN

1212-1800

e-ISSN

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Svazek periodika

22

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

12

Strana od-do

151-162

Kód UT WoS článku

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EID výsledku v databázi Scopus

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