Primary structure of an allergenic peptide occurring in the chymotryptic hydrolysate of gluten.
An allergenic peptide was isolated from the chymotryptic hydrolysate of gluten by gel filtration and HPLC. The primary structure of the peptide was determined as Ser-Gln-Gln-Gln-Gln- Pro-Pro-Phe-Ser-Gln-Gln-Gln-Pro-Pro-Phe-Ser-Gln-Gln-Gln-Gln-Pro-Pro-Phe- Ser- Gln-Gln-Gln-Gln-Pro-Pro-Phe-Ser-Gln-Gln-Gln-Pro-Pro-Phe. The amino acid sequence similarity shows that the peptide originated from a low-molecular-weight glutenin chain.
Watanabe
M
M
Food Science Laboratory, Faculty of Education, Tokyo Gakugei University, Japan.
Tanabe
S
S
Suzuki
T
T
Ikezawa
Z
Z
Arai
S
S
D000485:Allergens / Q000737:chemistry* / Q000276:immunology; D000595:Amino Acid Sequence; D002918:Chymotrypsin; D005983:Glutens / Q000737:chemistry* / Q000276:immunology; D006868:Hydrolysis; D008969:Molecular Sequence Data; D010446:Peptide Fragments / Q000737:chemistry / Q000276:immunology; D012441:Saccharomyces cerevisiae
D000485:Allergens; D010446:Peptide Fragments; D005983:Glutens; D002918:Chymotrypsin