The Ability of the Yeast <i>Wickerhamomyces anomalus</i> to Hydrolyze Immunogenic Wheat Gliadin Proteins

Gliadins proteins make up around 30% of total wheat flour proteins. They are involved in many immune disorders affecting an increasing number of people who eat foods made with wheat flour. The triggering factor is the accumulation in the gut of immunogenic peptides derived from incomplete degradatio...

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Bibliographic Details
Main Authors: Paula Xiomara Méndez, José Antonio Uña, Soledad Vega-Fernández, María Ángeles Santos
Format: Article
Language:English
Published: MDPI AG 2022-12-01
Series:Foods
Subjects:
Online Access:https://www.mdpi.com/2304-8158/11/24/4105