Mass spectrometry analysis of gliadins in celiac disease
In recent years, scientific research on wheat gluten proteins has followed three main
directions aimed at (1) finding relationships between individual genetic alleles coding for …
directions aimed at (1) finding relationships between individual genetic alleles coding for …
[HTML][HTML] Isolation and characterization of gluten protein types from wheat, rye, barley and oats for use as reference materials
Gluten proteins from wheat, rye, barley and, in rare cases, oats, are responsible for
triggering hypersensitivity reactions such as celiac disease, non-celiac gluten sensitivity and …
triggering hypersensitivity reactions such as celiac disease, non-celiac gluten sensitivity and …
Coupling matrix‐assisted laser desorption/ionization to liquid separations
KK Murray - Mass Spectrometry Reviews, 1997 - Wiley Online Library
This review discusses the off‐line and on‐line coupling of matrix‐assisted laser
desorption/ionization (MALDI) mass spectrometry to liquid chromatography (LC) and …
desorption/ionization (MALDI) mass spectrometry to liquid chromatography (LC) and …
[图书][B] Food protein analysis: quantitative effects on processing
R Owusu-Apenten - 2002 - taylorfrancis.com
Food Protein Analysis Page 1 Page 2 FOOD PROTEIN ANALYSIS Quantitative Effects on
Processing RKOwusu-Apenten The Pennsylvania State University University Park …
Processing RKOwusu-Apenten The Pennsylvania State University University Park …
A monoclonal antibody that recognizes a potential coeliac-toxic repetitive pentapeptide epitope in gliadins
AA Osman, HH Uhlig, I Valdes, M Amin… - European journal of …, 2001 - journals.lww.com
Objectives Antibodies that detect coeliac-toxic prolamins from wheat, barley and rye are
important tools for controlling the diet of coeliac disease patients. Recently, a monoclonal …
important tools for controlling the diet of coeliac disease patients. Recently, a monoclonal …
Rye γ‐70 and γ‐35 secalins and barley γ‐3 hordein cross‐react with ω‐5 gliadin, a major allergen in wheat‐dependent, exercise‐induced anaphylaxis
K Palosuo, H Alenius, E Varjonen… - Clinical & …, 2001 - Wiley Online Library
Patients with wheat‐dependent, exercise‐induced anaphylaxis experience severe allergic
reactions when exercising after ingestion of wheat. The major wheat allergen associated …
reactions when exercising after ingestion of wheat. The major wheat allergen associated …
Biochemical characterization and quantification of the storage protein (secalin) types in rye flour
C Gellrich, P Schieberle, H Wieser - Cereal chemistry, 2003 - Wiley Online Library
Kernels of the rye cultivars Danko and Halo were milled into white flour and compared with
flour of the wheat cultivar Rektor. Flour proteins were extracted stepwise with a salt solution …
flour of the wheat cultivar Rektor. Flour proteins were extracted stepwise with a salt solution …
Fermentation by selected sourdough lactic acid bacteria to decrease coeliac intolerance to rye flour
A pool of selected lactic acid bacteria was used to ferment suspensions of rye flour. Two-
dimensional electrophoresis showed that 109 of the 129 ethanol-soluble rye polypeptides …
dimensional electrophoresis showed that 109 of the 129 ethanol-soluble rye polypeptides …
The S-poor prolamins of wheat, barley and rye: Revisited
AS Tatham, PR Shewry - Journal of Cereal Science, 2012 - Elsevier
The last review of the S-poor prolamins was published in 1995. Since then there has been a
considerable increase in out knowledge of this interesting and unique group of proteins. The …
considerable increase in out knowledge of this interesting and unique group of proteins. The …
New insights into the evolution of wheat avenin-like proteins in wild emmer wheat (Triticum dicoccoides)
Fifteen full-length wheat grain avenin-like protein coding genes (TaALP) were identified on
chromosome arms 7AS, 4AL, and 7DS of bread wheat with each containing five genes …
chromosome arms 7AS, 4AL, and 7DS of bread wheat with each containing five genes …