Digestibility of gluten proteins is reduced by baking and enhanced by starch digestion-Reference-Cited by-同舟云学术

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Digestibility of gluten proteins is reduced by baking and enhanced by starch digestion

Published:2015-08-21 Issue:10 Volume:59 Page:2034-2043
ISSN:1613-4125
Container-title:Molecular Nutrition & Food Research
language:en
Short-container-title:Mol. Nutr. Food Res.

Author:

Smith Frances¹,Pan Xiaoyan¹,Bellido Vincent²,Toole Geraldine A.³,Gates Fred K.⁴,Wickham Martin S. J.⁵,Shewry Peter R.⁶,Bakalis Serafim⁷,Padfield Philip¹,Mills E. N. Clare¹

Affiliation:

1. Centre for Respiratory Medicine and Allergy; Institute of Inflammation and Repair; Manchester Institute of Biotechnology; University of Manchester; Manchester UK

2. Institut Polytechnique laSalle Beauvais; Beauvais France

3. Institute of Food Research; Norwich UK

4. Campden BRI; Chipping Campden UK

5. Reacta Biotech Limited; Manchester UK

6. Rothamsted Research; Harpenden UK

7. School of Chemical Engineering; University of Birmingham; Birmingham UK

Funder

Biotechnology and Biological Sciences Research Council

EU CHANCE project

Publisher

Wiley

Subject

Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/mnfr.201500262/fullpdf

Reference40 articles.

1. Codex Standard for Foods for Special Dietary Use for Persons Intolerant To Gluten 2008 http://www.codexalimentarius.org/

2. Joint recommendations of the physiologial and biochemical committees on protein nomenclature;Chittenden;Science,1907

3. Cereal seed storage proteins: structures, properties and role in grain utilization;Shewry;J. Exp. Bot.,2002

4. Proteomic analysis in allergy and intolerance to wheat products;Mamone;Expert Rev. Proteomics,2011

5. The versatile role of gliadin peptides in celiac disease;Re;Clin. Biochem.,2013

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