Characterization of rye flours and their potential as reference material for gluten analysis.

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作者： Majlinda,Xhaferaj ^[1] ; Gabriella,Muskovics ^[2] ; Eszter,Schall ^[2] ; Zsuzsanna,Bugyi ^[2] ; Sándor,Tömösközi ^[2] ; Katharina A,Scherf ^[3]

作者单位： Karlsruhe Institute of Technology, Institute of Applied Biosciences, Department of Bioactive and Functional Food Chemistry, Karlsruhe, Germany. ^[1] Budapest University of Technology and Economics, Department of Applied Biotechnology and Food Science, Research Group of Cereal Science and Food Quality, Budapest, Hungary. ^[2] Karlsruhe Institute of Technology, Institute of Applied Biosciences, Department of Bioactive and Functional Food Chemistry, Karlsruhe, Germany. Electronic address: katharina.scherf@kit.edu. ^[3]

关键词 Celiac disease Enzyme-linked immunosorbent assay (ELISA)Polyacrylamide gel electrophoresis (SDS-PAGE)Reversed-phase high-performance liquid chromatography (HPLC)Secalins Wheat allergy

主题词谷蛋白类(Glutens);醇溶蛋白质类(Prolamins);麦醇溶蛋白(Gliadin);面粉(Flour);酶联免疫吸附测定(Enzyme-Linked Immunosorbent Assay);乳糜泻(Celiac Disease)

DOI 10.1016/j.foodchem.2022.135148

PMID 36549160

发布时间 2023-05-16

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