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Gliadin proteolytical resistant peptides: the interplay between structure and self-assembly in gluten-related disorders

18 Nov 2021

Abstract excerpt

In recent years, the evaluation of the structural properties of food has become of crucial importance in the understanding of food-related disorders. One of the most exciting systems is gliadin, a protein in wheat gluten, that plays a protagonist role in gluten-related disorders with a worldwide prevalence of 5%, including autoimmune celiac disease (CeD) (1%) and non-celiac wheat sensitivity (0.5-13%). It is...

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PMID: 35047092
DOI: 10.1007/s12551-021-00856-z

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