Wheat gluten proteins consist of two major fractions : the gliadins and the glutenins.
2.
While the DQ2.2 heterodimer cannot effectively present ?-2 gliadin, it can present other gliadins.
3.
Generally, HMW glutenins have been found to be more important than gliadins and LMW glutenins for dough rheological properties.
4.
The ELISA method was designed to detect w-gliadins, but it suffered from the setback that it lacked sensitivity for barley prolamins.
5.
There are a large number of wheat variants, and a large number of gliadins in each variant, and thus many potential sites.
6.
Gliadins are monomeric proteins, which can be separated into four groups : alpha-, beta-, gamma-and omega-gliadins.
7.
Gliadins are monomeric proteins, which can be separated into four groups : alpha-, beta-, gamma-and omega-gliadins.
8.
The European Union, World Health Organization, and Codex Alimentarius require reliable measurement of the wheat prolamins, gliadins rather than all-wheat proteins.
9.
Gluten proteins, which include monomeric gliadins and polymeric glutenin, make up the major protein component of durum wheat ( about 75 & ndash; 80 % ).
10.
Illustration of 2 alpha gliadins showing 2 proteolytically resistant sites, Top shows 6 T-cells sites in 33mer, and bottom shows innate immune peptide and two CXCR3 binding sites
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