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Watanabe, Michiko; Watanabe, Jun; Sonoyama, Kei; Tanabe, Soichi (2000)
Publisher: 日本農芸化学会 (Japan Society for Bioscience, Biotechnology, and Agrochemistry)
Journal: Bioscience Biotechnology and Biochemistry
Languages: English
Types: Article
Subjects: hypoallergenic food, wheat allergy, hypoallergenic flour

Classified by OpenAIRE into

mesheuropmc: food and beverages
A novel method is proposed to produce hypoallergenic wheat flour suitable for patients allergic to wheat. Wheat flour was mixed with a cellulase solution, and the mixture was incubated at 50°C for 1 h to hydrolyze the carbohydrate allergens. The hydrolysate was further incubated with actinase at 40°C for 1 h while gently stirring to decompose the proteinaceous allergens. The product was evaluated for its allergenicity by an enzyme-linked immunosorbent assay, the results of which suggested negative allergenicity in most cases. The product changed to a batter state that was difficult to process by the usual methods. Gelatinization of the starch in the product and the addition of a surfactant were beneficial for food processing.
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