Novel method for producing hypoallergenic wheat flour by enzymatic fragmentation of the constituent allergens and its application to food processing.
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 degrees C for 1 h to hydrolyze the carbohydrate allergens. The hydrolysate was further incubated with actinase at 40 degrees 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.
Watanabe
M
M
Faculty of Education, Tokyo Gakugei University, Koganei-shi, Japan.
Watanabe
J
J
Sonoyama
K
K
Tanabe
S
S
D000485:Allergens / Q000737:chemistry / Q000378:metabolism*; D002480:Cellulase / Q000737:chemistry / Q000378:metabolism; D005433:Flour; D005511:Food Handling / Q000379:methods*; D005512:Food Hypersensitivity / Q000517:prevention & control; D019648:Foods, Specialized; D005780:Gelatin / Q000737:chemistry; D014908:Triticum
D000485:Allergens; D005780:Gelatin; D002480:Cellulase