小麦粉発酵食品中の微生物による小麦たんぱく質への作用

DOI Web Site

書誌事項

タイトル別名
  • Influence on Wheat Proteins of Microorganisms in Traditional Fermented Food Products
  • コムギコ ハッコウ ショクヒン チュウ ノ ビセイブツ ニ ヨル コムギ タンパクシツ エ ノ サヨウ

この論文をさがす

抄録

  SDS electrophoresis and antigen-antibody reactions were carried out in order to investigate the effects of bacterial enzymes isolated from Indian nan and chapati on the decomposition of allergenic proteins in wheat flour.<br>  The salt-soluble and -insoluble fractions of the allergenic proteins were treated with the crude enzymes produced by microorganisms isolated from Nan and chapati. The results of antigen-antibody reactions indicated that only three microorganisms isolated from chapati, 00-IND-016-1, 00-IND-016-3 and 00-IND-016-4, could decompose the allergenic proteins.<br>  These three also exhibited 99% similarity to B. subtilis and B. amyloliquefaciens when analyzed with an API 50 CHB/E medium kit. A phylogenetic tree based on the 16SrRNA sequences showed that the three microorganisms were close to B. methylotrophicus and B. amyloliquefaciens.

収録刊行物

  • 日本家政学会誌

    日本家政学会誌 63 (12), 771-780, 2012

    一般社団法人 日本家政学会

関連プロジェクト

もっと見る

キーワード

詳細情報 詳細情報について

問題の指摘

ページトップへ