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Quantitation of the immunodominant 33-mer peptide from α-gliadin in wheat flours by liquid chromatography tandem mass spectrometry

Coeliac disease (CD) is triggered by the ingestion of gluten proteins from wheat, rye, and barley. The 33-mer peptide from α2-gliadin has frequently been described as the most important CD-immunogenic sequence within gluten. However, from more than 890 published amino acid sequences of α-gliadins, o...

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Detalles Bibliográficos
Autores principales:	Schalk, Kathrin, Lang, Christina, Wieser, Herbert, Koehler, Peter, Scherf, Katharina Anne
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Nature Publishing Group 2017
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5361186/ https://www.ncbi.nlm.nih.gov/pubmed/28327674 http://dx.doi.org/10.1038/srep45092

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