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Journal of Central European Agriculture, Vol. 20 No. 3, 2019.

Original scientific paper

https://doi.org/10.5513/JCEA01/20.3.2293

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

Dana Rajnincova ; Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Biochemistry and Biotechnology, Tr. A. Hlinku 2, 949 76 Nitra, Slovak Republic
Zdenka Galova ; Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Biochemistry and Biotechnology, Tr. A. Hlinku 2, 949 76 Nitra, Slovak Republic
Milan Chnapek ; Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Biochemistry and Biotechnology, Tr. A. Hlinku 2, 949 76 Nitra, Slovak Republic

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Abstract

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.

Keywords

buckwheat; oat; proteins; wheat

Hrčak ID:

225151

URI

https://hrcak.srce.hr/225151

Publication date:

10.9.2019.

Article data in other languages: slovak

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