Article

Effects of species and breeding on wheat protein composition

2020-05-01

Abstract excerpt

Wheat proteins are characterized by their excellent contribution to technological and baking properties. However, wheat proteins, especially gluten and amylase-trypsin inhibitors (ATIs), are also known to be responsible for a broad range of intolerances and allergies. In order to evaluate the impact of genetic variability on the composition of these functional but immunogenic protein types, a set of different Trit...

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Literature Corpus work: c6470fbe-6a3b-533a-a5cd-7816c977c759
DOI: 10.1016/j.jcs.2020.102974

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