Impact of gluten-friendly™ technology on wheat kernel endosperm and gluten protein structure in seeds by light and electron microscopy

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• 作者：L. Landriscina ; P. D'Agnello ; A. Bevilacqua ; M.R. Corbo ; M. Sinigaglia ; C. Lamacchia ; ^{carmela.lamacchia@unifg.it}
• 关键词：Gluten-friendly ; SEM ; Immunofluorescent microscopy ; Antigenic epitopes
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：15 April 2017
• 年：2017
• 卷：221
• 期：Complete
• 页码：1258-1268
• 全文大小：9358 K
• 卷排序：221

文摘

SEM experiments pinpointed that GF induced a significant aggregation of proteins. Microscopy showed significant changes to gluten proteins after GF treatment. Cross-reactivity with specific antibodies for gluten proteins was strongly reduced.