Elimination of Omega-1,2 Gliadins From Bread Wheat (Triticum aestivum) Flour: Effects on Immunogenic Potential and End-Use Quality

The omega-1,2 gliadins are a group of wheat gluten proteins that contain immunodominant epitopes for celiac disease (CD) and also have been associated with food allergies. To reduce the levels of these proteins in the flour, bread wheat (Triticum aestivum cv. Butte 86) was genetically transformed wi...

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Detalles Bibliográficos
Autores principales: Altenbach, Susan B., Chang, Han-Chang, Yu, Xuechen B., Seabourn, Bradford W., Green, Peter H., Alaedini, Armin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2019
Materias:
Plant Science
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6521778/
https://www.ncbi.nlm.nih.gov/pubmed/31143195
http://dx.doi.org/10.3389/fpls.2019.00580

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6521778/
https://www.ncbi.nlm.nih.gov/pubmed/31143195
http://dx.doi.org/10.3389/fpls.2019.00580

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