témavezető: Horváth Viola
helyszín (magyar oldal): BME Szervetlen és Analitikai Kémia Tanszék helyszín rövidítés: BME
A kutatási téma leírása:
Wheat and other cereals, such as barley, rye and oat are forming the basis of our diet. The gluten protein fraction of these cereals is responsible for their technological quality. However, gluten is causing a serious health problem, celiac disease (CD). Currently the only tool for managing CD is a lifelong gluten elimination diet. This calls for high performance analytical approaches that can quantify gluten proteins in various grains and food matrices. The goal of the research is to develop liquid chromatography-mass spectrometry based methods for the quantification of cereal proteins and/or peptide sequences that are responsible for the hypersensitivity reactions.