Elimination of Omega-1,2 Gliadins From Bread Wheat (Triticum aestivum) Flour: Effects on Immunogenic Potential and End-Use Quality

The omega-1,2 gliadins are a group of wheat gluten proteins that contain immunodominant epitopes for celiac disease (CD) and also have been associated with food allergies. To reduce the levels of these proteins in the flour, bread wheat (Triticum aestivum cv. Butte 86) was genetically transformed wi...

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Publicado en:Front Plant Sci
Autores principales: Altenbach, Susan B., Chang, Han-Chang, Yu, Xuechen B., Seabourn, Bradford W., Green, Peter H., Alaedini, Armin
Formato: Artigo
Lenguaje:Inglês
Publicado: Frontiers Media S.A. 2019
Materias:
Plant Science
Acceso en línea:https://ncbi.nlm.nih.gov/pmc/articles/PMC6521778/
https://ncbi.nlm.nih.gov/pubmed/31143195
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fpls.2019.00580
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