Immunoreactivity of chemically cross-linked gluten and hydrolysates of wheat flour

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dc.contributor.authorMajak, Iwona
dc.contributor.authorLeszczyńska, Joanna
dc.contributor.authorŁącka, Agnieszka
dc.date.accessioned2015-06-03T11:11:21Z
dc.date.available2015-06-03T11:11:21Z
dc.date.issued2011
dc.description.abstractThe immunoreactivity of gluten and wheat flour proteins crosslinked with chosen chemical reagents was investigated. Native proteins and flour hydrolysates subject to enzymatic proteolysis with collagenase and subtilisin were studied. Determination of immunoreactivity was performed with noncompetitive ELISA method with coeliac patients' sera. The lowest immunoreactivity values were obtained during cross-linking of wheat flour hydrolyzates with polyethyleneimine, below 5% of the values for nonmodified flour.en_EN
dc.formatapplication/pdf
dc.identifier.citationBiotechnology and Food Science, 2011 Vol.75 nr 2 s.27-34
dc.identifier.issn2084-0136
dc.identifier.other0000035865
dc.identifier.otherKontynuacja Zeszytów Naukowych Politechniki Łódzkiej, serii Chemia Spożywcza i Biotechnologia.
dc.identifier.urihttp://hdl.handle.net/11652/265
dc.language.isoenen_EN
dc.publisherWydawnictwo Politechniki Łódzkiejpl_PL
dc.publisherLodz University of Technology. Pressen_EN
dc.relation.ispartofseriesZeszyty Naukowe Politechniki Łódzkiejpl_PL
dc.relation.ispartofseriesBiotechnology and Food Scienceen_EN
dc.titleImmunoreactivity of chemically cross-linked gluten and hydrolysates of wheat flouren_EN
dc.typeArticleen_EN
dc.typeArtykułpl_PL

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