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Enzymatic treatment of wheat flour to regulate wheat-sensitive allergy and the fabrication of hypoallergenic wheat products


, : Enzymatic treatment of wheat flour to regulate wheat-sensitive allergy and the fabrication of hypoallergenic wheat products. Recent Research Developments in Agricultural and Biological Chemistry 1: 83-99

The authors summarise their own research into identification of wheat allergens and discuss the technology applied to production of hypoallergenic wheat products.

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Watanabe, M.; Suzuki, T.; Ikezawa, Z.; Arai, S., 1994: Controlled enzymatic treatment of wheat proteins for production of hypoallergenic flour. Both salt-soluble and salt-insoluble fractions of wheat flour have allergenicity, but their treatment with actinase, collagenase, and transglutaminase produced hypoallergenic flour. In detail, hard flour and soft flour were mixed with water contai...

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