Production of Hypoallergenic Wheat Flour
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概要
- 論文の詳細を見る
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℃ 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.
- 社団法人 日本食品科学工学会の論文
- 1999-11-01
著者
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TANABE Soichi
Food Science Laboratory, Faculty of Education, Tokyo Gakugei University
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WATANABE Michiko
Food Science Laboratory, Faculty of Education, Tokyo Gakugei University
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Tanabe Soichi
Food Science Laboratory Faculty Of Education Tokyo Gakugei University
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Watanabe Michiko
Food Science Laboratory Faculty Of Education Tokyo Gakugei University
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