Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
Review
Production of Hypoallergenic Wheat Flour
Soichi TANABEMichiko WATANABE
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1999 Volume 5 Issue 4 Pages 317-322

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Abstract

An allergenic peptide responsible for atopic dermatitis was isolated from the chymotryptic hydrolysate of gluten. The primary structure of the peptide was determined as (Ser-Gln-Gln-Gln-(Gln-)Pro-Pro-Phe)4. The epitope in the allergenic peptide was Gln-Gln-Gln-Pro-Pro. The N-terminal glutamine and the two proline residues were essential for epitopic function. Based on this epitope structure, a practical method is proposed to produce hypoallergenic flour using food-processing enzyme. Soft flour was mixed with water dissolving actinase and then incubated at 37°C for 1 h. The product was determined to be negative allergenicity by ELISA (enzyme-linked immunosorbent assay). Hypoallergenic wheat products in the form of bread and pasta-like noodles were fabricated.

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© 1999 by Japanese Society for Food Science and Technology
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