Sourdough fermentation of wheat flour does not prevent the interaction of transglutaminase 2 with α2-gliadin or gluten

Nutrients

Volumn 7, Issue 4, 2015, Pages 2134-2144

  Engström, Niklas ^a   Sandberg, Ann Sofie ^a   Scheers, Nathalie ^a  

^a CHALMERS UNIVERSITY OF TECHNOLOGY   (Sweden)

Author keywords

Celiac disease; G12 antibody; Gluten intolerance; Lactic fermentation; QLP; Sourdough; TG2; Tissue transglutaminase; 2 gliadin

Indexed keywords

GLIADIN; GLUTEN; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE 2; CARRIER PROTEIN; GUANINE NUCLEOTIDE BINDING PROTEIN; LACTIC ACID; PEPTIDE; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE;

ANTIBODY RESPONSE; ARTICLE; BACTERIAL STRAIN; BACTERIUM CULTURE; CELIAC DISEASE; DEAMINATION; ENZYME ACTIVITY; FERMENTATION TECHNIQUE; HUMAN; IMMUNE RESPONSE; NONHUMAN; PROTEIN EXPRESSION; QUANTITATIVE ASSAY; WHEAT; ANALYSIS; BREAD; CHEMISTRY; FERMENTATION; FLOUR; LACTOBACILLUS; METABOLISM;

TRITICUM AESTIVUM;

BREAD; CARRIER PROTEINS; CELIAC DISEASE; FERMENTATION; FLOUR; GLIADIN; GLUTENS; GTP-BINDING PROTEINS; LACTIC ACID; LACTOBACILLUS; PEPTIDES; TRANSGLUTAMINASES; TRITICUM;

EID: 84927935983     PISSN: None     EISSN: 20726643     Source Type: Journal    
DOI: 10.3390/nu7042134     Document Type: Article

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