The Ability of the Yeast <i>Wickerhamomyces anomalus</i> to Hydrolyze Immunogenic Wheat Gliadin Proteins

Gliadins proteins make up around 30% of total wheat flour proteins. They are involved in many immune disorders affecting an increasing number of people who eat foods made with wheat flour. The triggering factor is the accumulation in the gut of immunogenic peptides derived from incomplete degradatio...

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書誌詳細

主要な著者:	Paula Xiomara Méndez, José Antonio Uña, Soledad Vega-Fernández, María Ángeles Santos
フォーマット:	Artigo
言語:	Inglês
出版事項:	MDPI AG 2022-12-01
シリーズ:	Foods
主題:	yeast <i>Wickerhamomyces anomalus</i> wheat gliadins proteases hydrolyzing gliadins immunogenic gliadins gliadin immune disorders
オンライン･アクセス:	https://www.mdpi.com/2304-8158/11/24/4105
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