IgE-reactive 60 kDa glycoprotein occurring in wheat flour.
A new IgE-reactive glycoprotein with a molecular size of 60 kDa was isolated from wheat flour. The N-terminal amino acid sequence of the protein was LDPDESEXVTRYFRIR. The 8th amino acid residue would have been Asn to which the peroxidase-type glycochain was attached. The IgE-binding activity of the glycoprotein was rendered negligible by the enzymatic treatment applied for hypoallergenic flour production.
Watanabe
J
J
Graduate School of Agriculture, Hokkaido University, Sapporo, Japan.
Tanabe
S
S
Sonoyama
K
K
Kuroda
M
M
Watanabe
M
M
D000595:Amino Acid Sequence; D002480:Cellulase / Q000378:metabolism; D002851:Chromatography, High Pressure Liquid; D005433:Flour; D005512:Food Hypersensitivity / Q000276:immunology; D006023:Glycoproteins / Q000276:immunology* / Q000302:isolation & purification / Q000378:metabolism; D006801:Humans; D006868:Hydrolysis; D007106:Immune Sera; D007073:Immunoglobulin E / Q000378:metabolism*; D008969:Molecular Sequence Data; D014908:Triticum / Q000737:chemistry*
D006023:Glycoproteins; D007106:Immune Sera; D007073:Immunoglobulin E; D002480:Cellulase