Improved identification of wheat gluten proteins through alkylation of cysteine residues and peptide-based mass spectrometry

The concentration and composition of wheat gluten proteins and the presence, concentration and location of cysteine residues therein are important for wheat flour quality. However, it is difficult to identify gluten proteins, as they are an extremely polymorphic mixture of prolamins. We here present...

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Detalles Bibliográficos
Autores principales: Rombouts, Ine, Lagrain, Bert, Brunnbauer, Markus, Delcour, Jan A., Koehler, Peter
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group 2013
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3721084/
https://www.ncbi.nlm.nih.gov/pubmed/23880742
http://dx.doi.org/10.1038/srep02279

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3721084/
https://www.ncbi.nlm.nih.gov/pubmed/23880742
http://dx.doi.org/10.1038/srep02279

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