Modification of Wheat Flour with Bromelain and Baking Hypoallergenic Bread with Added Ingredients
スポンサーリンク
概要
- 論文の詳細を見る
Based on the wheat glutenin IgE-binding epitope, Gln-Gln-Gln-Pro-Pro, a practical method is proposed for the production of hypoallergenic wheat flour. Bromelain was found effective for decomposing the epitope structure. In practice, soft flour was mixed with water dissolving bromelain and the mixture was incubated at 37℃ for 4 h. The result of IgE-ELISA (enzyme-linked immunosorbent assay) suggested negative allergenicity. A mixture of bromelain-modified flour, glucose, citric acid, a surfactant and sodium hydrogen carbonate was baked to produce hypoallergenic bread, resembling English muffins.
- 社団法人日本農芸化学会の論文
- 1996-08-23
著者
-
WATANABE Michiko
Food Science Laboratory, Faculty of Education, Tokyo Gakugei University
-
Arai Soichi
Division Of Agriculture And Agricultural Life Sciences Department Of Applied Biological Chemistry Th
-
Arai Soichi
Division Of Agriculture And Agricultural Life Sciences Department Of Applied Biological Chemistry Th
-
TANASE Soichi
Food Science Laboratory, Faculty of Education, Tokyo Gakugei University
-
Watanabe Michiko
Food Science Laboratory Faculty Of Education Tokyo Gakugei University
-
Tanase Soichi
Food Science Laboratory Faculty Of Education Tokyo Gakugei University
関連論文
- Evidence for the Occurrence of Multiple Aspartic Proteinases in Rice Seeds
- Oryzacystatins Exhibit Growth-inhibitory and Lethal Effects on Different Species of Bean Insect Pests, Callosobruchus chinensis (Coleoptera) and Riptortus clavatus (Hemiptera)
- Isolation and Characterization of a Novel Polysaccharide As a Possible Allergen Occurring in Wheat Flour
- 4-Hydroxy-3-nitrophenylacetic and Sinapic Acids as Antibacterial Compounds from Mustard Seeds
- Primary Structure of an Allergenic Peptide Occurring in the Chymotryptic Hydrolysate of Gluten
- Fabrication and Quality Evaluation of Hypoallergenic Wheat Products
- Controlled Enzymatic Treatment of Wheat Proteins for Production of Hypoallergenic Flour
- Development and Quality Evaluation of Hypoallergenic Bakery Products Suitable for Patients with Wheat-associated Allergy
- Enzymatic Improvement of the Cooking Quality of Aged Rice : A Main Mode of Protease Action
- Isolation and Cultivation of a Novel Ice Nucleation-active Strain of Xanthomonas campestris
- Effects of Freezing on the Proteolysis of Beef during Storage at 4℃
- Occurrence of Bound Salt in Freeze-concentrated Soy Sauce
- Producing a Low Ovomucoid Egg White Preparation by Precipitation with Aqueous Ethanol
- 6-Methylsulfinylhexyl Isothiocyanate and Its Homologues as Food-originated Compounds with Antibacterial Activity against Escherichia coli and Staphylococcus aureus
- Improved Cooked Flavor of old Rice Grains by Treating with Protease
- Improving the Cooking Properties of Aged Rice Grains by Pressurization and Enzymatic Treatment(Food & Nutrition)
- A New Method for Producing a Non-heated Jam Sample : The Use of Freeze Concentration and High-pressure Sterilization(Food & Nutrition)
- Production of Hypoallergenic Wheat Flour
- Production of Low-salt Soy Sauce with Enriched Flavor by Freeze Concentration Using Bacterial Ice Nucleation Activity
- Enhancing Effect of 4-Hydroxy-3-nitrophenylacetic Acid on Transcription of the Ice Nucleation-active Gene of Xanthomonas campestris
- Modification of Wheat Flour with Bromelain and Baking Hypoallergenic Bread with Added Ingredients
- Screening, Isolation, and Identification of Food-originated Compounds Enhancing the Ice-nucleation Activity of Xanthomonas campestris