Food Research Institute

Gálová, Z. – Palenčárová, E. – Špaleková, A. – Rajnincová, D. – Drábeková, J.
Protein profiles of buckwheat, rye and oat during in vitro gastro-duodenal digestion
Journal of Food and Nutrition Research, 58, 2019, No. 3, s. 266-274

Andrea Špaleková, Department of Biochemistry and Biotechnology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 94976 Nitra, Slovakia. E-mail: spalekova.a@gmail.com

Received 12 December 2018; 1st revised 30 January 2019; 2nd revised 8 March 2019; 3rd revised 8 May 2019; accepted 14 May 2019; published online 22 August 2019

Summary: The aim of this study was to analyse three different plant species: buckwheat (cv. Pyra), rye (cv. Oklon) and oat (cv. Valentin) and to study profiles of raw flour proteins and changes throughout simulated in vitro gastro-duodenal digestion. The kinetics of used digestions was studied as performed by various incubations between 0 min to 120 min for simulated gastric digestion and, for combined digestion 120 min for gastric digestion, followed by 0 min to 180 min for simulated duodenal digestion. The digestion process was monitored by using sodium dodecyl sulfate polyacrylamide gel electrophoresis. Proteine profiles of raw flour were different from those at the end of simulated in vitro digestion. The majority of polypeptides disappeared after complete gastro-duodenal digestion. Some of them (55 kDa, 31 kDa, 36 kDa, 45 kDa) were found to be completely or partly resistant to hydrolysis at certain stages of digestion.

Keywords: buckwheat; rye; oat; in vitro digestion

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