title: IgE-reactive 60 kDa glycoprotein occurring in wheat flour.
abstract: 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.
authors.affiliation: Graduate School of Agriculture, Hokkaido University, Sapporo, Japan.
authors.forename: J
authors.initials: J
authors.lastname: Watanabe
authors.forename: S
authors.initials: S
authors.lastname: Tanabe
authors.forename: K
authors.initials: K
authors.lastname: Sonoyama
authors.forename: M
authors.initials: M
authors.lastname: Kuroda
authors.forename: M
authors.initials: M
authors.lastname: Watanabe
mesh_terms: 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*
chemical_list: D006023:Glycoproteins; D007106:Immune Sera; D007073:Immunoglobulin E; D002480:Cellulase