Modification of gluten by methionine binding to prepare wheat bread with reduced reactivity to serum IgA of celiac disease patients

Author:

Cabrera-Chávez Francisco,Islas-Rubio Alma R.,Rouzaud-Sández Ofelia,Sotelo-Cruz Norberto,Calderón de la Barca Ana M.

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference21 articles.

1. Approved Methods of the American Association of Cereal Chemists;AACC International,2000

2. IgA anti-gliadin antibody immunoreactivity to food proteins;Berti;Food and Agricultural Immunology,2003

3. Transglutaminase treatment of wheat and maize prolamins of bread increases the serum IgA reactivity of celiac disease patients;Cabrera-Chávez;Journal of Agricultural and Food Chemistry,2008

4. Hydrophobic interactions between gliadin and proteins and celiac disease;Calderón de la Barca;Life Science,1996

5. Enzymatic hydrolysis and synthesis of soy protein to improve its amino acids composition and functional properties;Calderón de la Barca;Journal of Food Science,2000

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