Development of a Gluten Standard from Relevant Sources of Wheat and Investigation into Gluten Content of Supplemental Enzymes Generated During Fermentation

Development of a Gluten Standard from Relevant Sources of Wheat and Investigation into Gluten Content of Supplemental Enzymes Generated During Fermentation

During fermentation, bacterial and fungal species synthesize substrate-specific enzymes to obtain nutrients. During this process, potential allergenic products, including immunologically important gluten peptides, can be created. Current protocols for assessing the levels of these peptides often ove...

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Bibliographic Details
Main Authors: Pyeongsug Kim, Natasha Kim Leeuwendaal, Jonathon Niño Charari, Joan Colom, John Deaton, Kieran Rea
Format: Article
Language:English
Published: MDPI AG 2025-01-01
Series:Fermentation
Subjects:
gluten
fermentation
hydrolysis
calibrant
supplemental enzymes
automated Western blot
Online Access:https://www.mdpi.com/2311-5637/11/1/21
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