The γ-gliadin multigene family in common wheat (Triticum aestivum) and its closely related species
Open Access
- 21 April 2009
- journal article
- research article
- Published by Springer Nature in BMC Genomics
- Vol. 10 (1) , 168
- https://doi.org/10.1186/1471-2164-10-168
Abstract
The unique properties of wheat flour primarily depend on gluten, which is the most important source of protein for human being. γ-Gliadins have been considered to be the most ancient of the wheat gluten family. The complex family structure of γ-gliadins complicates the determination of their function. Moreover, γ-gliadins contain several sets of celiac disease epitopes. However, no systematic research has been conducted yet.Keywords
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