Release and conformational changes in allergenic proteins from wheat gluten induced by high hydrostatic pressure.
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DOI: 10.1016/j.foodchem.2021.130805
Abstract: The gluten proteins of wheat are major causative agents of harmful immune responses. This study investigated the effects of high hydrostatic pressure (200, 300, 400, and 500 MPa), treatment time (5-25 min) and protein concentration (1%-5% protein… read more here.
Keywords: high hydrostatic; proteins wheat; wheat gluten; hydrostatic pressure ... See more keywords