ELECTROPHORETIC ANALYSIS OF MEAL OF BUCKW HEAT IN COMPARISON WITH COMMON WHEAT-FLOUR

The composition of the alcohol soluble proteins (prolamins) obtained f rom buckwheat meal and common wheat. flour by two procedures were anal ysed by electrophoresis at pH 3.1 and, after dissociation, in the pres ence of sodium dodecyl sulphate at pH 8. The profiles obtained from th e prolamin fraction of buckwheat were very different, qualitatively an d quantitatively, from those of the prolamin of common wheat. It is pr obable therefore that the adverse effects associated with the presence of wheat gliadin in diets of patients whit celiac disease would be re duced and possibly avoided if wheat flour was substituted by flour fro m buckwheat.