publication . Article . 2014

PROTEIN COMPLEX OF WHEAT, BUCKWHEAT AND MAIZE IN RELATION TO CELIAC DISEASE

Chnapek, Milan; Tomka, Marian; Balazova, Zelmira; Zdenka Galova;
Open Access
  • Published: 01 Feb 2014
Abstract
Cereals are the most wide spread and very important plants utilized as a food source for mankind and for animals where they play role in energetical metabolism and proteosynthesis. Cereals contain proteins with unique properties. These properties allow us to produce leavened bread. Technological characteristic of cereal grain is determined by quantity and quality of storage proteins which represent alcohol soluble prolamins and glutenins soluble in acids and basis solutions. Celiac disease is one of the most frequent food intolerance caused by cereal storage proteins. Therapy consists of strict diet without consumptions of cereals or gluten. Pseudocereals are ve...
Subjects
Medical Subject Headings: food and beveragesdigestive, oral, and skin physiology
free text keywords: Buckwheat, celiac disease, maize, proteins, wheat, lcsh:Microbiology, lcsh:QR1-502
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