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ProteomicsValidation of N-terminal Labeling Mass Spectrometry for Characterization of Partially Hydrolyzed Gluten Proteins
Gluten, a group of proteins found in wheat, barley, and rye, is the trigger of celiac disease, an immune disorder that affects about 1% of people worldwide. The toxicity of partially hydrolyzed gluten (PHG) in fermented products such as beer is unknown due to the significant analytical challenges in...
ORGANISM(S): Wheat 
2019-11-20 | PXD013679 | panorama
ProteomicsQuantification of Soy-Derived Ingredients in Model Bread and Frankfurter Matrices with an Optimized LC-MS/MS External Standard Calibration Workflow
The detection and quantification of soy protein is important for food allergen management and identifying the presence of undeclared soy proteins. Heat processing and matrix interactions can affect the accuracy of allergen detection methods. The sensitivity of ELISA methods can be compromised if pro...
ORGANISM(S): Glycine Max 
2021-11-12 | PXD029137 | panorama
ProteomicsTracking Gluten throughout Brewing Using N-Terminal Labeling Mass Spectrometry
Scope: Gluten-containing grains cause adverse health effects in individuals with celiac disease. Fermentation of these grains results in gluten-derived polypeptides with largely uncharacterized sizes and sequences, which may still trigger an immune response. Materials and results: This research use...
ORGANISM(S): Triticum Aestivum Hordeum Vulgare Humulus Lupulus Saccharomyces Cerevisiae 
2022-01-17 | PXD023495 | panorama
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