Agglutinating activity of alcohol-soluble proteins from quinoa seed flour in celiac disease

Plant Foods for Human Nutrition

Volumn 54, Issue 2, 1999, Pages 93-100

  De Vincenzi, M ^a   Silano, M ^b   Luchetti, R ^a   Carratu B ^a   Boniglia, C ^a   Pogna, N E ^c  

^a ISTITUTO SUPERIORE DI SANITÀ   (Italy)

^b UNIVERSITY OF MILAN   (Italy)

^c Ist Sperim per la Cerealicoltura   (Italy)

Author keywords

Amino acids; Celiac disease; Cells; Cereals; Prolamines; Quinoa seeds

Indexed keywords

AMINO ACID; VEGETABLE PROTEIN;

AFFINITY CHROMATOGRAPHY; ANTIGEN ANTIBODY REACTION; ARTICLE; CELIAC DISEASE; CHEMISTRY; DRUG EFFECT; ENZYME LINKED IMMUNOSORBENT ASSAY; FLOUR; ISOLATION AND PURIFICATION; METABOLISM; PLANT SEED; SOLUBILITY;

AGGLUTINATION; AMINO ACIDS; CELIAC DISEASE; CHROMATOGRAPHY, AFFINITY; ENZYME-LINKED IMMUNOSORBENT ASSAY; FLOUR; PLANT PROTEINS; SEEDS; SOLUBILITY;

CHENOPODIUM QUINOA;

EID: 0033450953     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1008059519025     Document Type: Article

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