Use of selected enterococci and Rhizopus oryzae proteases to hydrolyse wheat proteins responsible for celiac disease

Journal of Applied Microbiology

Volumn 106, Issue 2, 2009, Pages 421-431

  M'hir, S ^a   Rizzello, C G ^b   Di Cagno, R ^b   Cassone, A ^b   Hamdi, M ^a  

^a UNIVERSITY OF CARTHAGE   (Tunisia)

^b UNIVERSITY OF BARI   (Italy)

Author keywords

Enterococcus; Gliadins; Liquid dough fermentation; Proteolysis; Rhizopus; Wheat flour

Indexed keywords

ELECTROPHORESIS; HYDROLYSIS; PROTEINS; PROTEOLYSIS;

CELIAC DISEASE; DOUGH FERMENTATIONS; ENTEROCOCCUS; GLIADIN; LIQUID DOUGH FERMENTATION; RHIZOPUS; RHIZOPUS ORYZAE; WHEAT FLOURS; WHEAT GLUTEN; WHEAT PROTEINS;

FERMENTATION;

ALBUMIN; AMINO ACID; GLIADIN; GLUTEN; GLUTENIN; PEPTIDE; PROTEINASE;

AMINO ACID; BACTERIUM; CONCENTRATION (COMPOSITION); DISEASE; ELECTROKINESIS; ENZYME ACTIVITY; FERMENTATION; FUNGUS; HYDROLYSIS; PEPTIDE; PROTEIN; WHEAT;

ACIDIFICATION; ARTICLE; BACTERIAL STRAIN; CELIAC DISEASE; CONTROLLED STUDY; DOUGH; ENTEROCOCCUS FAECALIS; ENZYME LINKED IMMUNOSORBENT ASSAY; FERMENTATION; FLOUR; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIQUID; NONHUMAN; PROTEIN CONTENT; PROTEIN HYDROLYSIS; REVERSED PHASE LIQUID CHROMATOGRAPHY; RHIZOPUS ORYZAE; TWO DIMENSIONAL ELECTROPHORESIS; WHEAT;

ENTEROCOCCUS; RHIZOPUS; RHIZOPUS ORYZAE; TRITICUM AESTIVUM;

EID: 58549089926     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2008.04008.x     Document Type: Article

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