Screening of α-amylase/trypsin inhibitor activity in wheat, spelt and einkorn by high-performance thin-layer chromatography-Reference-Cited by-同舟云学术

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Screening of α-amylase/trypsin inhibitor activity in wheat, spelt and einkorn by high-performance thin-layer chromatography

Published:2024 Issue:19 Volume:16 Page:2997-3006
ISSN:1759-9660
Container-title:Analytical Methods
language:en
Short-container-title:Anal. Methods

Author:

Müller Isabel¹^ORCID,Schmid Bianca¹,Bosa Loredana¹,Morlock Gertrud Elisabeth¹^ORCID

Affiliation:

1. Chair of Food Science, Institute of Nutritional Science, Interdisciplinary Research Centre for Biosystems, Land Use and Nutrition, Justus Liebig University Giessen, Heinrich-Buff-Ring 26-32, 35392 Giessen, Germany

Abstract

The potential of HPTLC was studied to analyse the inhibitory properties of ATIs from wheat, spelt, and einkorn flours. It provided information on changes in individual saccharides or peptides and was more reliable than conventional in-vial assays.

Funder

Deutsche Forschungsgemeinschaft

Publisher

Royal Society of Chemistry (RSC)

Link

http://pubs.rsc.org/en/content/articlepdf/2024/AY/D4AY00402G

Reference39 articles.

1. Spectrum of gluten-related disorders: consensus on new nomenclature and classification

2. Wheat ATIs: Characteristics and Role in Human Disease

3. Non-Celiac Gluten Sensitivity: An Update

4. Non-Celiac Gluten Sensitivity: The New Frontier of Gluten Related Disorders

5. Is Gluten the Only Culprit for Non-Celiac Gluten/Wheat Sensitivity?

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