Publication no. C-2002-0401-01R |  VIEW ARTICLE

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

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). (1) Laboratory of Food Chemistry, Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium. (2) Corresponding author. E-mail: <katie.vandenbulck@agr.kuleuven.ac.be> (3) Laboratory of Molecular Immunology, Katholieke Universiteit Leuven, Minderbroedersstraat 10, B-3000 Leuven, Belgium. (4) Biomedical Research Institute, Limburgs Universitair Centrum, Universitaire Campus, B-3590 Diepenbeek, Belgium. (5) Department of Biochemistry and Molecular Biology, Oklahoma State University, Noble Research Center 246, Stillwater, OK 74078-3035. Cereal Chem. 79(3):329-331. Accepted February 13, 2002. Copyright 2002 American Association of Cereal Chemists, Inc.