Reintroduction of Gluten Following Flour Transamidation in Adult
Celiac Patients: A Randomized, Controlled Clinical Study
Figure 2
Activity of mTG in wheat flour. (a) SDS-PAGE of protein fractions following mTG-mediated transamidation of flour in the presence of MDC; the bands were visualized by UV (left) or Coomassie blue staining (right). (b) Quantification of lysine cross-linked to gliadins and glutenins following wheat flour transamidation with K-CH3; results are expressed as nmoles -amino N/mg protein, and the statistical assessment was performed using the Student’s test; *: . (c) Baking features of dough following transamidation. Inset, gluten content in the sample breads as determined by R5-ELISA (Imbiosis, Madrid, Spain). These results are representative of five different experiments.