Journal
JOURNAL OF CEREAL SCIENCE
Volume 59, Issue 3, Pages 354-364Publisher
ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
DOI: 10.1016/j.jcs.2013.10.001
Keywords
Gluten free cereals; Breeding; Analytical tools; Prolamins
Categories
Funding
- Spanish Scientific Research Council (CSIC)
- Spanish Ministry of Economy and Competitiveness [AGL2010-19643-C02-02, AGL2011-23802]
- Generalitat Valenciana [2012/064]
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Recently, gluten free foods have attracted much research interest motivated by the increasing market. Despite the motivation for developing gluten-free foods it is necessary to have a scientific basis for developing gluten-free foods and the tools for detecting the peptide sequence that could be immunetoxic to some persons. This review will be focused primarily on the cereal-based commodities available for developing gluten free blends, considering naturally gluten-free cereals in addition to oats, and recent transgenic approaches for developing cereals free of immunotoxic gluten. Secondly, the biochemical tools for mimicking gluten network viscoelastic properties will be presented. Finally, special emphasis will be put in compiling the available techniques for gluten detection and quantitation. (C) 2013 Elsevier Ltd. All rights reserved.
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