Isolation and characterization of gluten protein types from wheat, rye, barley and oats for use as reference materials

Kathrin Schalk; Barbara Lexhaller; Peter Koehler; Katharina Anne Scherf

doi:10.1371/journal.pone.0172819

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Open Access

Peer-reviewed

Research Article

Isolation and characterization of gluten protein types from wheat, rye, barley and oats for use as reference materials

Kathrin Schalk,

Affiliation Deutsche Forschungsanstalt für Lebensmittelchemie, Leibniz Institut, Freising, Germany
⨯
Barbara Lexhaller,

Affiliation Deutsche Forschungsanstalt für Lebensmittelchemie, Leibniz Institut, Freising, Germany
⨯
Peter Koehler,

Affiliation Deutsche Forschungsanstalt für Lebensmittelchemie, Leibniz Institut, Freising, Germany
⨯
Katharina Anne Scherf

* E-mail: katharina.scherf@lrz.tum.de

Affiliation Deutsche Forschungsanstalt für Lebensmittelchemie, Leibniz Institut, Freising, Germany

http://orcid.org/0000-0001-8315-5400

⨯

Isolation and characterization of gluten protein types from wheat, rye, barley and oats for use as reference materials

Kathrin Schalk,
Barbara Lexhaller,
Peter Koehler,
Katharina Anne Scherf

Published: February 24, 2017
https://doi.org/10.1371/journal.pone.0172819

About the Authors

Kathrin Schalk

Affiliation Deutsche Forschungsanstalt für Lebensmittelchemie, Leibniz Institut, Freising, Germany

Barbara Lexhaller

Affiliation Deutsche Forschungsanstalt für Lebensmittelchemie, Leibniz Institut, Freising, Germany

Peter Koehler

Affiliation Deutsche Forschungsanstalt für Lebensmittelchemie, Leibniz Institut, Freising, Germany

Katharina Anne Scherf

* E-mail: katharina.scherf@lrz.tum.de

Affiliation Deutsche Forschungsanstalt für Lebensmittelchemie, Leibniz Institut, Freising, Germany

http://orcid.org/0000-0001-8315-5400

Competing Interests

The authors have declared that no competing interests exist.

Author Contributions

Conceptualization: KAS PK. Funding acquisition: KAS PK. Investigation: KS BL. Resources: PK. Supervision: KAS PK. Visualization: KS BL. Writing – original draft: KS. Writing – review & editing: BL KAS PK.

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Wheat
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Gluten
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Barley
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Oat
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Flour
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Rye
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Reversed-phase high performance liquid chromatography
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Protein isolation
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