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Effect of sourdough fermentation on kamut prolamine

2009
Introduction Kamut is frequently recommended as an excellent dietary substitute for wheat for wheat-hypersensitive people because of its presumed low allergenicity (http://www.kamut.com). However, in vitro and in vivo experiments showed no differences in allergic potential between wheat and kamut, probably due to the close phylogenetic ...
RUSSO, ALESSANDRA +3 more
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Prolamine

2008
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Effects of prolamin on the textural and pasting properties of rice flour and starch

Journal of Cereal Science, 2004
Christopher Blanchard, Jian Zhao
exaly

Formation mechanism of the internal structure of type I protein bodies in rice endosperm: relationship between the localization of prolamin species and the expression of individual genes

Plant Journal, 2012
Masaharu Kuroda, Shigeto Morita
exaly

Heterogeneity of avenin, the oat prolamin

Biochimica et Biophysica Acta (BBA) - Protein Structure, 1978
S.I. Kim, L. Charbonnier, J. Mossé
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Papierelektrophoretischer Nachweis von Prolamin in Reiseiweiss

1961
Padmoyo, M., Högl, O.
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Oxidation of proline decreases immunoreactivity and alters structure of barley prolamin

Food Chemistry, 2017
Xin Huang, Yoji Kato
exaly