2024
DOI: 10.1021/acsomega.3c08683
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Optimizing Gluten Extraction Using Eco-friendly Imidazolium-Based Ionic Liquids: Exploring the Impact of Cation Side Chains and Anions

Wen-Hao Chen,
Chuan-Chih Hsu,
Hui-Yin Huang
et al.

Abstract: Gluten is a well-known food allergen globally, and it can induce immune responses in celiac-and nonceliac gluten-sensitive patients. The gliadin proteins from gluten have a special amino acid sequence that make it hydrophobic. One way to deal with gluten allergies is to provide a glutenfree diet. The hydrophobic characteristic of gliadin makes gliadin detection more difficult. An analyst needs to use an organic solvent or multiple processes to denature gluten for extraction. Although organic solvents can rapid… Show more

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