Identification of the major water/salt insoluble wheat proteins involved in cereal hypersensitivity
Identification of the major water/salt insoluble wheat proteins involved in cereal hypersensitivity
复制标题
鉴定与谷物过敏有关的主要水/盐不溶性小麦蛋白
DOI：
10.1111/j.1365-2222.1997.tb01148.x
复制
发表时间：
1997
影响因子：
6.1
通讯作者：
A. N. Taylor
中科院分区：
文献类型：
--
作者：
C. Sandiford;A. Tatham;R. Fido;J. A. Welch;Meinir G. Jones;R. D. Tee;P. Shewry;A. N. Taylor
一些研究已经调查了水/盐溶性蛋白质，其占小麦中蛋白质的50%。其余50%的小麦蛋白是水/盐不溶性蛋白，关于其在谷物超敏反应中的作用的信息有限。
Background Several studies have investigated water/salt soluble proteins which comprise 50% of the proteins in wheat. The remaining 50% of wheat proteins, are water/salt insoluble proteins of which there is limited information on their role in cereal hypersensitivity.