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ProteomicsTowards reducing the immunogenic potential of wheat flour: silencing of alpha gliadin genes in a U.S. wheat cultivar
The alpha gliadins are a complex group of proteins with very similar sequences that comprise about 15-20% of the total flour protein and contribute to the functional properties of wheat flour dough. Some alpha gliadins also contain immunodominant epitopes relevant to celiac disease, a chronic autoi...
ORGANISM(S): Triticum aestivum (Wheat) 
2020-02-28 | PXD016930 | Pride
Lc-msms Triticum aestivum Gliadin Wheat Immunogenic 
ProteomicsDeciphering the immunogenic potential of wheat flour: A reference map of the salt-soluble proteome from the U.S. wheat Butte 86
Within the complex wheat flour proteome, the gluten proteins have attracted most of the attention because of their importance in determining the functional properties of wheat flour doughs and their roles in human health conditions such as celiac disease and food allergies. However, certain non-glut...
ORGANISM(S): Triticum aestivum (Wheat) 
2020-08-17 | PXD017260 | Pride
Wheat flour proteome Non-celiac wheat sensitivity Albumins/globulins Allergens Celiac disease Lc-ms/ms 
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