title: [Electrophoretic analysis of buckwheat flour compared with regular wheat flour].
abstract: The composition of the alcohol soluble proteins (prolamins) obtained from buckwheat meal and common wheat flour by two procedures were analysed by electrophoresis at pH 3.1 and, after dissociation, in the presence of sodium dodecyl sulphate at pH 8. The profiles obtained from the prolamin fraction of buckwheat were very different, qualitatively and quantitatively, from those of the prolamin of common wheat. It is probable therefore that the adverse effects associated with the presence of wheat gliadin in diets of patients with celiac disease would be reduced and possibly avoided if wheat flour were replaced by flour from buckwheat.
authors.affiliation: Setor de Nutrição Humana e Alimentos, Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo, Brasil.
authors.forename: M L
authors.initials: ML
authors.lastname: de Francischi
authors.forename: J M
authors.initials: JM
authors.lastname: Salgado
authors.forename: M T
authors.initials: MT
authors.lastname: Carvalho
authors.forename: E
authors.initials: E
authors.lastname: Derbyshire
mesh_terms: D002446:Celiac Disease / Q000178:diet therapy / Q000517:prevention & control; D002523:Edible Grain / Q000737:chemistry*; D004591:Electrophoresis, Polyacrylamide Gel; D005433:Flour / Q000032:analysis*; D005903:Gliadin / Q000009:adverse effects; D006863:Hydrogen-Ion Concentration; D010940:Plant Proteins / Q000032:analysis*; D014908:Triticum / Q000737:chemistry*
chemical_list: D010940:Plant Proteins; D005903:Gliadin