Interaction of α-gliadin with poly(HEMA-co-SS): Structural characterization and biological implication

The wheat gluten protein α‐gliadin, a well known trigger of celiac disease, can be complexed by random copolymers of hydroxyethyl methacrylate (HEMA) and sodium 4‐styrene sulfonate (SS). In this work, influence of α‐gliadin and poly(HEMA‐co‐SS) concentrations on α‐gliadin structure was studied using...

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Veröffentlicht in:	Biopolymers 2009-02, Vol.91 (2), p.169-178
Hauptverfasser:	Liang, Li, Pinier, Maud, Leroux, Jean-Christophe, Subirade, Muriel
Format:	Artikel
Sprache:	eng
Schlagworte:	celiac disease Circular Dichroism complex Gliadin - chemistry Nephelometry and Turbidimetry Peptides - chemistry Polyamines - chemistry Polyhydroxyethyl Methacrylate - analogs & derivatives Polyhydroxyethyl Methacrylate - chemistry polymer Protein Conformation Protein Structure, Secondary Scattering, Radiation Spectrometry, Fluorescence Spectrophotometry, Ultraviolet Spectroscopy, Fourier Transform Infrared structural change Triticum aestivum α-gliadin
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