Temperature-dependent decay of wheat germ agglutinin activity and its implications for food processing and analysis

Food Control

Volumn 15, Issue 5, 2004, Pages 391-395

  Matucci, Andrea ^a   Veneri, Gianluca ^b   Dalla Pellegrina, Chiara ^b   Zoccatelli, Gianni ^b   Vincenzi, Simone ^b   Chignola, Roberto ^b   Peruffo, Angelo D B ^b   Rizzi, Corrado ^b  

^a Policlinico Universitario gB Rossi   (Italy)

^b UNIVERSITY OF VERONA   (Italy)

Author keywords

Foods; Quantitative ELISA; TGGE; Thermal inactivation; Wheat germ agglutinin

Indexed keywords

AGGLUTININ; LECTIN; OVALBUMIN; POLYCLONAL ANTIBODY; WHEAT GERM AGGLUTININ;

ANTIGEN BINDING; ARTICLE; BINDING AFFINITY; CALIBRATION; CONTROLLED STUDY; COOKING; ENZYME LINKED IMMUNOSORBENT ASSAY; FLOUR; FOOD ANALYSIS; FOOD BIOTECHNOLOGY; FOOD COMPOSITION; FOOD PROCESSING; GEL ELECTROPHORESIS; HEAT TREATMENT; MEAT INDUSTRY; NONHUMAN; PASTA; QUANTITATIVE ANALYSIS; TEMPERATURE DEPENDENCE; THERMOREGULATION; THERMOSTABILITY; WHEAT;

TRITICUM AESTIVUM;

EID: 1842505640     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0956-7135(03)00104-X     Document Type: Article

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