Amino Acid Sequence of Wheat Flour Arabinogalactan-Peptide, Identical to Part of Grain Softness Protein GSP-1, Leads to Improved Structural Model-Reference-Cited by-同舟云学术

Amino Acid Sequence of Wheat Flour Arabinogalactan-Peptide, Identical to Part of Grain Softness Protein GSP-1, Leads to Improved Structural Model

Author:

Van den Bulck Katie¹²,Loosveld Anne-Marie A.¹,Courtin Christophe M.¹,Proost Paul³,Van Damme Jozef³,Robben Johan¹⁴,Mort Andrew⁵,Delcour Jan A.¹

Affiliation:

1. Laboratory of Food Chemistry, Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.

2. Corresponding author. E-mail: katie.vandenbulck@agr.kuleuven.ac.be

3. Laboratory of Molecular Immunology, Katholieke Universiteit Leuven, Minderbroedersstraat 10, B-3000 Leuven, Belgium.

4. Biomedical Research Institute, Limburgs Universitair Centrum, Universitaire Campus, B-3590 Diepenbeek, Belgium.

5. Department of Biochemistry and Molecular Biology, Oklahoma State University, Noble Research Center 246, Stillwater, OK 74078-3035.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference26 articles.

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