title: Decreased IgE-binding with Wheat Gluten by Deamidation.
abstract: The major wheat allergens contain a number of glutamine residues, suggesting that deamidation would be a promising method to produce hypoallergenic wheat proteins. Gluten was deamidated by acid under various conditions. The 30%-, 50%- and 90%-deamidated glutens were reacted with sera of patients allergic to wheat proteins. The results indicate that the reactivity was dramatically decreased according to the degree of deamidation.
authors.affiliation: a Research Institute for Food Science, Kyoto University.
authors.forename: N
authors.initials: N
authors.lastname: Maruyama
authors.affiliation: b Glico Food Co. Ltd.
authors.forename: F
authors.initials: F
authors.lastname: Sugiura
authors.affiliation: a Research Institute for Food Science, Kyoto University.
authors.forename: T
authors.initials: T
authors.lastname: Kishimoto
authors.affiliation: a Research Institute for Food Science, Kyoto University.
authors.forename: K
authors.initials: K
authors.lastname: Ichise
authors.affiliation: c Department of Pediatrics, Kyoto Prefectural University of Medicine.
authors.forename: Y
authors.initials: Y
authors.lastname: Takeuchi
authors.affiliation: c Department of Pediatrics, Kyoto Prefectural University of Medicine.
authors.forename: T
authors.initials: T
authors.lastname: Sawada
authors.affiliation: b Glico Food Co. Ltd.
authors.forename: A
authors.initials: A
authors.lastname: Tsuda
authors.affiliation: a Research Institute for Food Science, Kyoto University.
authors.forename: S
authors.initials: S
authors.lastname: Utsumi
keywords: deamidation; gluten; hypoallergenic wheat proteins