Decreased IgE-binding with Wheat Gluten by Deamidation
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概要
- 論文の詳細を見る
The major wheat allergens contain a number of glutamine residues, suggesting that deamidation would be a promising method to produce hypoallergenic wheat proteins. Gluten was deamidated by acid under various conditions. The 30%-, 50%-and 90%-deamidated glutens were reacted with sera of patients allergic to wheat proteins. The results indicate that the reactivity was dramatically decreased according to the degree of deamidation.
- 社団法人日本農芸化学会の論文
- 1999-03-23
著者
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Takeuchi Yoshihiro
Department of Pediatrics, Shiga University of Medical Science
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Tsuda Atsushi
Glico Food Co. Ltd.
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UTSUMI Shigeru
Research Institute for Food Science, Kyoto University
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Kishimoto Toru
Research Institute For Food Science Kyoto University
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SAWADA Tadashi
Departments of Pediatrics, Kyoto Prefectural University of Medicine
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Takeuchi Yoshihiro
Department Of Anatomy Kyoto Prefectural University Of Medicine
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Utsumi Shigeru
Research Institute For Food Science Kyoto University
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Maruyama N
Division Of Agronomy And Horticultural Science Graduate School Of Agriculture Kyoto University
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Sawada Tadashi
Department Of Electrical Engineering Kyoto University:(present Office)jr Central
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MARUYAMA Nobuyuki
Research Institute for Food Science, Kyoto University
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SUGIURA Futoshi
Glico Food Co. Ltd.
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ICHISE Keiko
Research Institute for Food Science, Kyoto University
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Ichise Keiko
Research Institute For Food Science Kyoto University
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Maruyama Nobuyuki
Tokyo Metropolitan Institute Of Gerontology
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TAKEUCHI Yoshihiro
Department of Pediatrice, Kyoto Prefectural University of Medicine:Department of Pediatrics, Shiga University of Medical Science
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