Reference proteomes of five wheat species as starting point for future design of cultivars with lower allergenic potential

ARTICLE OPEN Reference proteomes of five wheat species as starting point for future design of cultivars with lower allergenic potential Muhammad Afzal 1,5 , Malte Sielaff 2,5 , Ute Distler 2 , Detlef Schuppan 3,4,6 , Stefan Tenzer 2,6 and C. Friedrich H. Longin 1,6 ✉ Wheat is an important staple food and its processing quality is largely driven by proteins. However, there is a sizable number of people with inflammatory reactions to wheat proteins, namely celiac disease, wheat allergy and the...