Food & Nutrition Science
IgE-reactive 60 kDa Glycoprotein Occurring in Wheat Flour
2001 年 65 巻 9 号 p. 2102-2105
詳細
2001 年 65 巻 9 号 p. 2102-2105
A new IgE-reactive glycoprotein with a molecular size of 60 kDa was isolated from wheat flour. The N-terminal amino acid sequence of the protein was LDPDESEXVTRYFRIR. The 8th amino acid residue would have been Asn to which the peroxidase-type giycochain was attached. The IgE-binding activity of the glycoprotein was rendered negligible by the enzymatic treatment applied for hypoallergenic flour production.
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