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KMID : 0378019780210060131
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New Medical Journal
1978 Volume.21 No. 6 p.131 ~ p.133
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Studies on the Chemical Composition of Buck Wheat
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Abstract
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The composition of six products of korean buck wheat was studied. The gliadin and glutenin was separated from buck wheat gluten by the procedure of E. Bilinski. The component of gluten protein was compared with the electrophoretic patterns by disc electrophoresis. 1. The content of protein was found more Kang-won do products than in those of kyung-kido. 2. Gliadin and glutenin were contained 0.62%, 2.45% respectively. 3. Five bands of component of gliadin and glutenin appeared in 7.5% acrylamide and 4.5% acrylamide respectively. 4. The electrophoretic mobilities of gliadin and glutenin were found to be similar in patterns.
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KEYWORD
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