Proteomic Profiling and Epitope Analysis of the Complex α-, γ-, and ω-Gliadin Families in a Commercial Bread Wheat

Wheat gliadins are a complex group of proteins that contribute to the functional properties of wheat flour doughs and contain epitopes that are relevant for celiac disease (CD) and wheat-dependent exercise-induced anaphylaxis (WDEIA). In this study, we extracted ethanol-soluble gliadin fractions fro...

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Detalles Bibliográficos
Autores principales: Cho, Kyoungwon, Beom, Hye-Rang, Jang, You-Ran, Altenbach, Susan B., Vensel, William H., Simon-Buss, Annamaria, Lim, Sun-Hyung, Kim, Min G., Lee, Jong-Yeol
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2018
Materias:
Plant Science
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6018075/
https://www.ncbi.nlm.nih.gov/pubmed/29971078
http://dx.doi.org/10.3389/fpls.2018.00818

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6018075/
https://www.ncbi.nlm.nih.gov/pubmed/29971078
http://dx.doi.org/10.3389/fpls.2018.00818

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