Deciphering the complexities of the wheat flour proteome using quantitative two-dimensional electrophoresis, three proteases and tandem mass spectrometry

BACKGROUND: Wheat flour is one of the world's major food ingredients, in part because of the unique end-use qualities conferred by the abundant glutamine- and proline-rich gluten proteins. Many wheat flour proteins also present dietary problems for consumers with celiac disease or wheat allergi...

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Detalles Bibliográficos
Autores principales: Dupont, Frances M, Vensel, William H, Tanaka, Charlene K, Hurkman, William J, Altenbach, Susan B
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2011
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3238214/
https://www.ncbi.nlm.nih.gov/pubmed/21314956
http://dx.doi.org/10.1186/1477-5956-9-10

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3238214/
https://www.ncbi.nlm.nih.gov/pubmed/21314956
http://dx.doi.org/10.1186/1477-5956-9-10

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