Article

Gliadin Immunoreactivity and Dough Rheological Properties of Winter Wheat Genotypes Modified by Thioredoxin

2008-01-01

Abstract excerpt

Gliadins are among the most important protein fractions affecting wheat baking quality, but they are also plant allergens and a cause of celiac disease or food intolerance. Therefore, we investigated how gliadin immunoreactivity and dough rheological properties are influenced by thioredoxin, a regulatory disulfide protein that can reduce disulfide bonds, a typical motive in many allergenic proteins. Ten winter whe...

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Literature Corpus work: e2a32e05-f7fa-5732-b3f1-6cd0bbabdbc8
DOI: 10.1094/cchem-85-4-0488

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