de Francischi M L, Salgado J M, Carvalho M T, Derbyshire E
Setor de Nutrição Humana e Alimentos, Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo, Brasil.
Arch Latinoam Nutr. 1994 Dec;44(4):274-6.
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.
通过两种方法从荞麦粉和普通小麦粉中获得的醇溶蛋白（麦醇溶蛋白）的组成，在pH 3.1条件下进行电泳分析，并在解离后于pH 8的十二烷基硫酸钠存在下进行分析。从荞麦醇溶蛋白部分获得的图谱在质量和数量上与普通小麦醇溶蛋白的图谱有很大不同。因此，如果用荞麦粉代替小麦粉，乳糜泻患者饮食中与小麦麦醇溶蛋白存在相关的不良影响可能会减少甚至避免。
