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Novel method for producing hypoallergenic wheat flour by enzymatic fragmentation of the constituent allergens and its application to food processing

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Title: Novel method for producing hypoallergenic wheat flour by enzymatic fragmentation of the constituent allergens and its application to food processing
Authors: Watanabe, Michiko Browse this author
Watanabe, Jun Browse this author
Sonoyama, Kei Browse this author →KAKEN DB
Tanabe, Soichi Browse this author
Keywords: hypoallergenic flour
wheat allergy
hypoallergenic food
Issue Date: Dec-2000
Publisher: 日本農芸化学会
Journal Title: Bioscience Biotechnology and Biochemistry
Volume: 64
Issue: 12
Start Page: 2663
End Page: 2667
Publisher DOI: 10.1271/bbb.64.2663
PMID: 11210131
Abstract: A novel method is proposed to produce hypoallergenic wheat flour suitable for patients allergic to wheat. Wheat flour was mixed with a cellulase solution, and the mixture was incubated at 50°C for 1 h to hydrolyze the carbohydrate allergens. The hydrolysate was further incubated with actinase at 40°C for 1 h while gently stirring to decompose the proteinaceous allergens. The product was evaluated for its allergenicity by an enzyme-linked immunosorbent assay, the results of which suggested negative allergenicity in most cases. The product changed to a batter state that was difficult to process by the usual methods. Gelatinization of the starch in the product and the addition of a surfactant were beneficial for food processing.
Relation: http://www.jstage.jst.go.jp/
Type: article
URI: http://hdl.handle.net/2115/14855
Appears in Collections:農学院・農学研究院 (Graduate School of Agriculture / Faculty of Agriculture) > 雑誌発表論文等 (Peer-reviewed Journal Articles, etc)

Submitter: 園山 慶

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