|Title||Invloed van eiwitbestanddelen der tarwe op de vetresorptie bij darmpatienten|
|Author(s)||Roon, J.H. van|
|Source||University. Promotor(en): C. den Hartog. - Rotterdam : Trio Hillegersberg - 76|
|Publication type||Dissertation, internally prepared|
|Keyword(s)||voeding - eiwit - vetten - spijsvertering - triticum aestivum - tarwe - hexaploïdie - eiwitten - voedingsstoornissen - plantkunde - nutrition - protein - fats - digestion - wheat - hexaploidy - proteins - nutritional disorders - botany|
|Abstract||Water-insoluble proteins in wheat gluten, their probable heterogeneity and the toxicity of wheat proteins in the occurrence of intestinal diseases affecting fat absorption were reviewed.
Gliadin was broken down by pepsin and trypsin to a peptide mixture. In continuance of an investigation of the coeliac disease by other research workers, fractions were isolated from this peptide mixture and tested for toxicity in patients with idiopathic steatorrhoea.
An acid peptide fraction obtained by adsorption on acid aluminiurn oxide was toxic. Disulphide bonds between peptide chains proved not to be responsible for this toxicity. Probably it was a mixture of a small group of related peptides containing about 35 amino acids.