A New Approach of Extraction of α-Amylase/trypsin Inhibitors from Wheat (Triticum aestivum L.), Based on Optimization Using Plackett–Burman and Box–Behnken Designs

Wheat is one of the most consumed foods in the world and unfortunately causes allergic reactions which have important health effects. The α-amylase/trypsin inhibitors (ATIs) have been identified as potentially allergen components of wheat. Due to a lack of data on optimization of ATI extraction, a n...

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Detalles Bibliográficos
Autores principales: Tchewonpi Sagu, Sorel, Huschek, Gerd, Bönick, Josephine, Homann, Thomas, Rawel, Harshadrai M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6803881/
https://www.ncbi.nlm.nih.gov/pubmed/31590396
http://dx.doi.org/10.3390/molecules24193589

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6803881/
https://www.ncbi.nlm.nih.gov/pubmed/31590396
http://dx.doi.org/10.3390/molecules24193589

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