The MSE-proteomic analysis of gliadins and glutenins in wheat grain identifies and quantifies proteins associated with celiac disease and baker's asthma

• Published in: Journal of proteomics Vol. 93; pp. 65 - 73
• Main Authors: Uvackova, Lubica, Skultety, Ludovit, Bekesova, Slavka, McClain, Scott, Hajduch, Martin
• Format: Journal Article
• Language: English
• Published: Elsevier B.V 20.11.2013
• Subjects: asthma; celiac disease; experimental design; gliadin; Gliadins; Glutenins; hypersensitivity; mass spectrometry; MSE; Proteomics; Quantification; surveys; texture; viscoelasticity; wheat; wheat flour; Wheat grain; Gliadins; LMW GS; Quantification; Glutenins; Wheat grain; GFP; Glu; emPAI; CV; Proteomics; HMW GS; Glia; MSE

Precise content of gliadin (Glia) and glutenin (Glu) proteins in wheat grain are largely unknown despite their association with celiac disease, various allergies, and physical processing properties of wheat. Developing methods to quantitatively measure clinically relevant proteins could support adva...