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

Watanabe, Michiko; Watanabe, Jun; Sonoyama, Kei; Tanabe, Soichi

doi:10.1271/bbb.64.2663


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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

OAI-PMH ( junii2 , jpcoar_1.0 )

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