Tag Archives: Protein

More tolerable foods in sight: Research team succeeds in measuring allergy-causing proteins in barley for the first time

By | July 29, 2025

An international research team led by Katharina Scherf from the Leibniz Institute for Food Systems Biology at the Technical University of Munich has, for the first time, precisely measured amylase/trypsin inhibitors (ATIs) in barley. The results were published in a study and could contribute to the development of more easily digestible foods. The analysis included 181 barley varieties from around the world, 113 of which were two-row and 68 six-row varieties with diverse genetic backgrounds. … Read more »