Controlled Enzymatic Treatment of Wheat Proteins for Production of Hypoallergenic Flour
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概要
- 論文の詳細を見る
Both salt-soluble and salt-insoluble fractions of wheat flour have allergenicity, but their treatment with actinase, collagenase, and transglutaminase produced hypoallergenic flour. In detail, hard flour and soft flour were mixed with water containing either of these enzymes and then incubated at 20℃ to obtain hypoallergenic flour products. Minimum amounts of the enzymes necessary to minimize the allergenicity were lower in soft flour than in hard flour, and in this sense the former was the best material. The product resulting from the treatment with collagenase or transglutaminase retained some high-molecular-weight proteinaceous components, suggesting that for food processing these may be preferable to the product resulting from the treatment with actinase.
- 社団法人日本農芸化学会の論文
- 1994-02-23
著者
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ARAI Soichi
Department of Nutritional Science, Faculty of Applied Bioscience, Tokyo University of Agriculture
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Suzuki Tomomi
School Of Agriculture Bioscience Center Nagoya University
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IKEZAWA Zenro
Department of Dermatology, Yokohama City University, School of Medicine
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Ikezawa Zenro
横浜市立大学 医学研究科環境免疫病態皮膚科学
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Ikezawa Z
Yokohama City Univ. School Of Medicine Yokohama Jpn
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Ikezawa Zenro
Department Of Dermatology Yokohama City University School Of Medicine
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Arai S
Tokyo Univ. Agriculture Tokyo Jpn
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Arai S
Department Of Applied Biological Chemistry The University Of Tokyo
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Arai Soichi
Department Of Applied Biological Chemistry The University Of Tokyo
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Arai Soichi
Department Of Applied Biological Chemistry Division Of Agriculture And Agricultural Life Sciences Th
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Arai Soichi
Department Of Applied Biological Chemistry Division Of Agriculture And Agricultural Life Science The
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Arai Soichi
Department Of Agricultural Chemistry The University Of Tokyo
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WATANABE Michiko
Food Science Laboratory, Faculty of Education, Tokyo Gakugei University
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Watanabe M
Faculty Of Agriculture Tokyo University Of Agriculture And Technology
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Arai Soichi
Department Of Applied Biological Chemistry Graduate School Of Agricultural And Life Sciences The Uni
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Arai Soichi
Department Of Nutrition Tokyo University Of Agriculture
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Suzuki T
Division Of Marine Life Sciences Grauate School Of Fisheries Science Hokkaido University
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Watanabe M
Department Of Health And Nutrition Takasaki University Of Health And Welfare
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Suzuki Takashi
Food Science Laboratory, Faculty of Education, Tokyo Gakugei University
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Arai S
Laboratory Of Environmental Biochemistry Graduate School Of Pharmaceutical Sciences Osaka University
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Watanabe M
Tokyo Univ. Agriculture And Technology Tokyo Jpn
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Arai Soichi
Department Of Agricultural Chemistry Faculty Of Agriculture The University Of Tokyo
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Ikezawa Zenro
Department Of Dermatology Yokohama City University Hospital
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Watanabe Michiko
Food Science Laboratory Faculty Of Education Tokyo Gakugei University
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Suzuki Takashi
Food Research And Development Laboratory Morinaga Milk Industry Co. Ltd.
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ARAI Soichi
Department of Agricultural Chemicatry, The University of Tokyo
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