Oxidation of proline decreases immunoreactivity and alters structure of barley prolamin
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- 作者：Xin Huanga ; xin.huang@helsinki.fi" class="auth_mail" title="E-mail the corresponding author ; Tuula Sontag-Strohma ; Frederick L. Stoddarda ; Yoji Katob
- 关键词：Barley ; Hordein ; Proline oxidation ; Proline ; Gluten-free ; Metal-catalyzed oxidation ; Prolamin
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：1 January 2017
- 年：2017
- 卷：214
- 期：Complete
- 页码：597-605
- 全文大小：1810 K
文摘
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Model prolamin peptides and hordein were modified by metal-catalyzed oxidation.
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The proline oxidation fragment product was identified by tandem mass spectrometry.
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Different oxidation systems significantly decreased hordein immunoreactivity.
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Fragmentation, aggregation and side-chain modification observed after oxidation.
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