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Amino Acid Sequence of Wheat Flour Arabinogalactan-Peptide, Identical to Part of Grain Softness Protein GSP-1, Leads to Improved Structural Model

May 2002 Volume 79 Number 3
Pages 329 — 331
Katie Van den Bulck , 1 , 2 Anne-Marie A. Loosveld , 1 Christophe M. Courtin , 1 Paul Proost , 3 Jozef Van Damme , 3 Johan Robben , 1 , 4 Andrew Mort , 5 and Jan A. Delcour 1

Laboratory of Food Chemistry, Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium. Corresponding author. E-mail: katie.vandenbulck@agr.kuleuven.ac.be Laboratory of Molecular Immunology, Katholieke Universiteit Leuven, Minderbroedersstraat 10, B-3000 Leuven, Belgium. Biomedical Research Institute, Limburgs Universitair Centrum, Universitaire Campus, B-3590 Diepenbeek, Belgium. Department of Biochemistry and Molecular Biology, Oklahoma State University, Noble Research Center 246, Stillwater, OK 74078-3035.


Go to Article:
http://dx.doi.org/10.1094/CCHEM.2002.79.3.329
Accepted February 13, 2002.

© 2002 American Association of Cereal Chemists, Inc.