Abstract
Immunological assays demonstrate that buckwheat flour proteins present no toxic prolamins to coeliac patients. Our study proves that buckwheat has no homologous protein structure with wheat. Electrophoretograms showed that some protein bands of buckwheat proteins resemble papillionaceous (bean) proteins. The allergenic character of buckwheat was measured by competitive indirect ELISA using anti-wheat germ lectin (Wga) immune serum. Properly hulled buckwheat flour did not react with Wga immune serum, and is therefore suitable to be used in the diet of coeliac patients.
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