A proteomic approach to verify in vivo expression of a novel gamma-gliadin containing an extra cysteine residue.

@article{Ferrante2006APA,
  title={A proteomic approach to verify in vivo expression of a novel gamma-gliadin containing an extra cysteine residue.},
  author={Paola Ferrante and Stefania Masci and Renato D'Ovidio and Domenico Lafiandra and Chiara Volpi and Benedetta Mattei},
  journal={Proteomics},
  year={2006},
  volume={6 6},
  pages={1908-14}
}
Gliadins and glutenins are the main protein fractions present in wheat gluten. They are responsible for technological and nutritional quality of wheat based products. In particular, glutenins are mainly responsible for dough visco-elastic properties, whereas gliadins confer extensibility to dough and are the most important factor triggering celiac disease, the major human intolerance to gluten. Gliadins are monomeric proteins, whereas glutenins are polymers stabilized by disulfide bonds… CONTINUE READING
Highly Cited
This paper has 40 citations. REVIEW CITATIONS