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

0397475 - ÚIACH 2014 ES eng A - Abstract
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]
R&D Projects: GA ČR(CZ) GPP503/12/P395
Institutional support: RVO:68081715
Keywords : glycoproteins * cereal allergens * affinity chromatography
Subject RIV: CB - Analytical Chemistry, Separation

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.
Permanent Link: http://hdl.handle.net/11104/0225101