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Oxidation of proline decreases immunoreactivity and alters structure of barley prolamin.
Huang, Xin; Sontag-Strohm, Tuula; Stoddard, Frederick L; Kato, Yoji.
Affiliation
  • Huang X; Department of Food and Environmental Sciences, University of Helsinki, Agnes Sjöberginkatu 2, PL 66, Helsinki FI-00014, Finland. Electronic address: xin.huang@helsinki.fi.
  • Sontag-Strohm T; Department of Food and Environmental Sciences, University of Helsinki, Agnes Sjöberginkatu 2, PL 66, Helsinki FI-00014, Finland.
  • Stoddard FL; Department of Food and Environmental Sciences, University of Helsinki, Agnes Sjöberginkatu 2, PL 66, Helsinki FI-00014, Finland.
  • Kato Y; School of Human Science and Environment, Research Institute for Food and Nutritional Sciences, University of Hyogo, Himeji, Hyogo 670-0092, Japan.
Food Chem ; 214: 597-605, 2017 Jan 01.
Article in En | MEDLINE | ID: mdl-27507515
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Hordeum / Proline / Glutens Language: En Journal: Food Chem Year: 2017 Document type: Article Country of publication: United kingdom
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Add to My VHL
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Hordeum / Proline / Glutens Language: En Journal: Food Chem Year: 2017 Document type: Article Country of publication: United kingdom