Analysis of Wheat Prolamins, the Causative Agents of Celiac Sprue, Using Reversed Phase High Performance Liquid Chromatography (RP-HPLC) and Matrix-Assisted Laser Desorption Ionization Time of Flight Mass Spectrometry (MALDI-TOF-MS)

Wheat prolamins, commonly known as “gluten”, are a complex mixture of 71–78 proteins, which constitute ~80% of the proteins in the wheat grains and supply 50% of the global dietary protein demand. Prolamins are also responsible for numerous gluten-induced disorders and determine the unique visco-ela...

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Detalles Bibliográficos
Autores principales: Mejías, Jaime H., Lu, Xiaoqiao, Osorio, Claudia, Ullman, Jeffrey L., von Wettstein, Diter, Rustgi, Sachin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2014
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4011052/
https://www.ncbi.nlm.nih.gov/pubmed/24739977
http://dx.doi.org/10.3390/nu6041578

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4011052/
https://www.ncbi.nlm.nih.gov/pubmed/24739977
http://dx.doi.org/10.3390/nu6041578

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