Transamidation of gluten proteins during the bread-making process of wheat flour to produce breads with less immunoreactive gluten

Food and Function

Volumn 5, Issue 8, 2014, Pages 1813-1818

  Heredia Sandoval, Nina Gisella ^a   Islas Rubio, Alma Rosa ^a   Cabrera Chávez, Francisco ^b   Calderón De La Barca, Ana María ^a  

^a CENTRO DE INVESTIGACIÓN EN ALIMENTACIÓN Y DESARROLLO   (Mexico)

^b UNIVERSIDAD AUTÓNOMA DE SINALOA   (Mexico)

Author keywords

[No Author keywords available]

Indexed keywords

AMINO ACIDS; PATIENT TREATMENT; PROTEINS;

GLUTEN-FREE BREAD; IMMUNE RESPONSE; IMMUNOREACTIVITIES; ITS APPLICATIONS; MICROBIAL TRANSGLUTAMINASE; MODIFICATION PROCESS; RHEOLOGICAL PROPERTY; TRANSAMIDATION;

FOOD PRODUCTS;

AMINO ACID; CHYMOTRYPSIN; GLIADIN; GLUTEN; GLUTENIN; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE; STARCH;

ANALYSIS; BREAD; CHEMISTRY; FERMENTATION; FLOUR; FLOW KINETICS; FOOD HANDLING; METABOLISM; PROCEDURES; WHEAT;

AMINO ACIDS; BREAD; CHYMOTRYPSIN; FERMENTATION; FLOUR; FOOD HANDLING; GLIADIN; GLUTENS; RHEOLOGY; STARCH; TRANSGLUTAMINASES; TRITICUM;

EID: 84905002264     PISSN: 20426496     EISSN: 2042650X     Source Type: Journal    
DOI: 10.1039/c4fo00118d     Document Type: Article

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