SNDT WOMEN'S UNIVERSITY

BMK Knowledge Resource Centre

Vithaldas Vidyavihar, Juhu Tara Road,
Santacruz (West) Mumbai - 400049

The changes induced by hydrodynamic cavitation treatment in wheat gliadin and celiac-toxic peptides (Record no. 130546)

MARC details
000 -LEADER
fixed length control field 01496nam a22001697a 4500
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 241210b |||||||| |||| 00| 0 eng d
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name Junyu Yu
245 ## - TITLE STATEMENT
Title The changes induced by hydrodynamic cavitation treatment in wheat gliadin and celiac-toxic peptides
300 ## - PHYSICAL DESCRIPTION
Extent p 1976–1985
520 ## - SUMMARY, ETC.
Summary, etc. biblio.abstract Hydrodynamic cavitation (HC) is thought weaken the allergenicity of beer gluten proteins. However, the mechanism of action has not been thoroughly studied. In this study, an HC device was used to treat wheat gliadin and two specific celiac-toxic peptides, P1 and P2. FT-IR, MFS, HPLC, and CD were used to monitor the structural characteristics of gliadin and the two peptides. HC reduced the abundance of the coeliac toxic peptides P1 and P2 in solution and the contents of secondary structure β-turns and PPII, which are related to reduced allergen immunoreactivity. This meant that both the primary and secondary structures of P1 and P2 were affected by HC, leading to fewer allergic reactions. This study was focused on the impact of HC on the secondary structures of allergens produced from gluten raw materials, and it has positive implications for reducing product allergenicity.
654 ## - SUBJECT ADDED ENTRY--FACETED TOPICAL TERMS
Subject <a href="Hydrodynamic cavitation ">Hydrodynamic cavitation </a>
-- <a href="Wheat gliadin ">Wheat gliadin </a>
-- <a href="Celiac-toxic peptides ">Celiac-toxic peptides </a>
-- <a href="Secondary structure ">Secondary structure </a>
-- <a href="Allergenicity">Allergenicity</a>
773 0# - HOST ITEM ENTRY
Host Biblionumber 80310
Host Itemnumber 110681
Place, publisher, and date of publication Germany Springer
Title Journal of Food Science and Technology
International Standard Serial Number 0022-1155
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type Journal Article
773 0# - HOST ITEM ENTRY
-- JP393
942 ## - ADDED ENTRY ELEMENTS (KOHA)
-- ddc
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Location (home branch) Sublocation or collection (holding branch) Date acquired Koha issues (times borrowed) Piece designation (barcode) Koha date last seen Price effective from Koha item type
    Dewey Decimal Classification     SNDT Juhu SNDT Juhu 10/12/2024   JP393.14 10/12/2024 10/12/2024 Journal Article