Article

Gluten Immunogenic Peptides as Standard for the Evaluation of Potential Harmful Prolamin Content in Food and Human Specimen

2018-11-07

Abstract excerpt

Gluten is a complex mixture of storage proteins in cereals like wheat, barley and rye. Prolamins are the main components of gluten. Their high content in proline and glutamine makes them water-insoluble and difficult to digest in the gastrointestinal tract. Partial digestion generates peptide sequences which trigger immune responses in celiac and gluten-sensitive patients. Gluten detection in food is challenging b...

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Literature Corpus work: f1015ac7-ee48-564c-97f9-977dcbf678e2
DOI: 10.20944/preprints201811.0165.v1

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