Structural and antigenic properties of thermally treated gluten proteins

•Unfolding events of gluten proteins were mainly registered when heating up to 80°C.•At temperatures over 80°C partial proteins refolding and aggregation was noticed.•The antigenic potential of gluten proteins was significantly reduced at 100°C.•In silico tests indicated that ω5-gliadin has the lowe...

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Veröffentlicht in:	Food chemistry 2018-11, Vol.267, p.43-51
Hauptverfasser:	Stănciuc, Nicoleta, Banu, Iuliana, Bolea, Carmen, Patraşcu, Livia, Aprodu, Iuliana
Format:	Artikel
Sprache:	eng
Schlagworte:	Antigenicity Conformational changes Gliadins Glutenins
Online-Zugang:	Volltext
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