Immunoreactivity reduction of wheat flour proteins modified by the treatment with subtilisin

• Autorzy: Leszczynska J. , Bryszewska M. , Lacka A. , Wolska K. , Zegota H.
• Języki publikacji: EN

Abstrakty

EN

The immune response of wheat flour modified by the treatment with subtilisin under different conditions of temperature, incubation periods and the ratio of enzyme/wheat flour was investigated. Respective protein fractions, namely, albumins, globulins, gliadins and glutenins were obtained from the modified wheat flour on the basis of their diverse solubility. The particular wheat protein fractions were examined for the immune reaction by the use of an indirect non-competitive ELISA method. Commercially available antibodies, namely, monoclonal anti-human IgG and monoclonal anti-human IgE conjugates with alkaline phosphatase and human sera with elevated IgG as well as rabbit sera against QQQPP peptide were tested. The highest decrease in gliadins immunoreactivity was observed for wheat flour modified under following conditions: temperature 37°C, 18 h of incubation time and the enzyme/wheat flour ratio of 1:10 000.

Słowa kluczowe

EN

wheat protein; protein; immunoreactivity reduction; food allergic reaction; gliadin; human nutrition; flour; food chemistry; allergy; subtilisin treatment; wheat flour; glutenin

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2008
• Tom: 58
• Numer: 3
• Opis fizyczny: p.335-340,fig.,ref.

Twórcy

autor

Leszczynska J.

• Technical University of Lodz, Stefanowskiego 4/10, 90-924 Lodz, Poland

autor

Bryszewska M.

autor

Lacka A.

autor

Wolska K.

autor

Zegota H.

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