Decreased IgE-binding with wheat gluten by deamidation

被引：9

作者：

Maruyama, N

Sugiura, F

Kishimoto, T

Ichise, K

Takeuchi, Y

Sawada, T

Tsuda, A

Utsumi, S ^{[1
]}

机构：

[1] Kyoto Univ, Food Sci Res Inst, Kyoto 6110011, Japan

[2] Glico Food Co Ltd, Osaka 5690053, Japan

[3] Kyoto Prefectural Univ Med, Dept Pediat, Kamigyo Ku, Kyoto 6020841, Japan

来源：

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY | 1999年 / 63卷 / 03期

关键词：

deamidation; gluten; hypoallergenic wheat proteins;

D O I：

10.1271/bbb.63.567

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

The major wheat allergens contain a number of glutamine residues, suggesting that deamidation would be a promising method to produce hypoallergenic wheat proteins. Gluten was deamidated by acid under various conditions. The 30%-, 50%- and 90%-deamidated glutens were reacted with sera of patients allergic to wheat proteins. The results indicate that the reactivity was dramatically decreased according to the degree of deamidation.

引用

页码：567 / 569

页数：3

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