Mapping of potential glycoprotein allergens in cereals by using modern (glyco)proteomic techniques

0397475 - ÚIACH 2014 ES eng A - Abstrakt
Flodrová, Dana - Benkovská, Dagmar - Čmelík, Richard - Laštovičková, Markéta - Foret, František
Mapping of potential glycoprotein allergens in cereals by using modern (glyco)proteomic techniques.
20th International Symposium on Electro- and Liquid Phase-separation Techniques. Book of Abstracts. Universidad de La Laguna, 2013. s. 260.
[International Symposium on Electro- and Liquid Phase-separation Techniques /20./. 06.10.2013-09.10.2013, Puerto de la Cruz, Tenerife]
Grant CEP: GA ČR(CZ) GPP503/12/P395
Institucionální podpora: RVO:68081715
Klíčová slova: glycoproteins * cereal allergens * affinity chromatography
Kód oboru RIV: CB - Analytická chemie, separace

In this work we focused on screening and identification of potential glycoprotein allergens in cereals. The attention was concentrated on water soluble proteins from various cereals and chosen cereal final food products. The most important and widely used cereals (barley and wheat) and malt with couscous as examples of corresponding final foodstuff samples were chosen for detailed analysis.
Trvalý link: http://hdl.handle.net/11104/0225101