Degradation of the 33-mer and 13-mer gliadin peptides by B. cereus was tested by a XIMA Performance (Shimadzu, Kyoto, Japan) MALDI–TOF as described previously [23 (link)] with modifications. MALDI–TOF used was a XIMA Performance (Shimadzu, Kyoto, Japan). Peptide solutions were mixed with 1 μL of matrix solution on a 384-well target plate. Measurements were performed in reflection mode with an acquisition mass range of 500−5000 Da. Peptide Calibration Standard from Shimadzu was used to calibrate the data of the 33-mer peptide and its modified forms.
Lu J., Wu Y., Yuan J., Yuan J., Wang Z., Gao J, & Chen H. (2021). Characterization of Bacillus cereus AFA01 Capable of Degrading Gluten and Celiac-Immunotoxic Peptides. Foods, 10(8), 1725.
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