https://www.selleckchem.com/pr....oducts/R7935788-Fost
Moreover, the polymer and monomer fractions of the total protein were separated by SEC. We found that an α-gliadin isoform with 7 cysteine residues was present at relatively higher levels in the polymer fraction than an α-gliadin isoform with 6 cysteine residues. This study provided useful information for elucidating the relationship between the properties of α-gliadin isoforms and the physical properties of dough. Cereal products like flour and bread are known to trigger diseases such as wheat allergy, celiac disease and
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