Modification of Wheat Flour with Bromelain and Baking Hypoallergenic Bread with Added Ingredients.

• TANASE Soichi

• ARAI Soichi

• WATANABE Michiko

抄録

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°C 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.

収録刊行物

• Ｂｉｏｓｃｉｅｎｃｅ，　Ｂｉｏｔｅｃｈｎｏｌｏｇｙ，　ａｎｄ　Ｂｉｏｃｈｅｍｉｓｔｒｙ

  Ｂｉｏｓｃｉｅｎｃｅ，　Ｂｉｏｔｅｃｈｎｏｌｏｇｙ，　ａｎｄ　Ｂｉｏｃｈｅｍｉｓｔｒｙ 60 (8), 1269-1272, 1996

  公益社団法人 日本農芸化学会

キーワード

• hypoallergenic flour
• hypoallergenic bread
• allergy
• bromelain
• wheat

詳細情報

• CRID: 1390001206472184192
• NII論文ID: 110002678243
• NII書誌ID: AA10824164
• DOI: 10.1271/bbb.60.1269
• COI: 1:CAS:528:DyaK28XltlektLk%3D
• ISSN: 13476947
• ISSN: 09168451
• ISSN: http://id.crossref.org/issn/09168451
• PubMed: 8987541
• Web Site: http://www.tandfonline.com/doi/pdf/10.1271/bbb.60.1269
• 本文言語コード: en
• データソース種別:
  • JaLC
  • Crossref
  • PubMed
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可