Modification of gluten by methionine binding to prepare wheat bread with reduced reactivity to serum IgA of celiac disease patients

Celiac disease (CD) is caused by ingestion of wheat gluten proteins, due to immune response to proline- and glutamine-rich sequences. In this study, for reduction of the immune recognition, gluten proteins were enzymatically modified by binding methionine to the amino lateral groups of glutamine res...

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Bibliographic Details
Published in:	Journal of cereal science Vol. 52; no. 2; pp. 310 - 313
Main Authors:	CABRERA-CHAVEZ, Francisco, ISLAS-RUBIO, Alma R, ROUZAUD-SANDEZ, Ofelia, SOTELO-CRUZ, Norberto, CALDERON DE LA BARCA, Ana M
Format:	Journal Article
Language:	English
Published:	Kidlington Elsevier Ltd 01-09-2010 Elsevier
Subjects:	Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts Biological and medical sciences Bread making Celiac disease Cereal and baking product industries Food industries Fundamental and applied biological sciences. Psychology Gluten modification Immunoreactivity Celiac disease Bread making CD RH Gluten modification Immunoreactivity ELISA Modification Aminoacid Methionine Wheat bread Plant protein Coeliac disease Gluten Soft wheat
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