Deamidation of gluten proteins and peptides decreases the antibody affinity in gluten analysis assays

Research output: Contribution to journalArticleScientificpeer-review

Original languageEnglish
JournalJournal of Cereal Science
Volume53
Issue number3
Pages (from-to)335-339
ISSN0733-5210
DOIs
Publication statusPublished - 2011
MoE publication typeA1 Journal article-refereed

Fields of Science

  • 415 Other agricultural sciences
  • 1182 Biochemistry, cell and molecular biology

Cite this

@article{a0628fa777c84c56b4de27b1d2923d20,
title = "Deamidation of gluten proteins and peptides decreases the antibody affinity in gluten analysis assays",
keywords = "415 Other agricultural sciences, 1182 Biochemistry, cell and molecular biology",
author = "P{\"a}ivi Kanerva and Outi Brinck and Tuula Sontag-Strohm and Hannu Salovaara and Jussi Loponen",
year = "2011",
doi = "10.1016/j.jcs.2011.02.003",
language = "English",
volume = "53",
pages = "335--339",
journal = "Journal of Cereal Science",
issn = "0733-5210",
publisher = "ACADEMIC PRESS INC ELSEVIER SCIENCE",
number = "3",

}

Deamidation of gluten proteins and peptides decreases the antibody affinity in gluten analysis assays. / Kanerva, Päivi; Brinck, Outi; Sontag-Strohm, Tuula; Salovaara, Hannu; Loponen, Jussi.

In: Journal of Cereal Science, Vol. 53, No. 3, 2011, p. 335-339.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Deamidation of gluten proteins and peptides decreases the antibody affinity in gluten analysis assays

AU - Kanerva, Päivi

AU - Brinck, Outi

AU - Sontag-Strohm, Tuula

AU - Salovaara, Hannu

AU - Loponen, Jussi

PY - 2011

Y1 - 2011

KW - 415 Other agricultural sciences

KW - 1182 Biochemistry, cell and molecular biology

U2 - 10.1016/j.jcs.2011.02.003

DO - 10.1016/j.jcs.2011.02.003

M3 - Article

VL - 53

SP - 335

EP - 339

JO - Journal of Cereal Science

JF - Journal of Cereal Science

SN - 0733-5210

IS - 3

ER -