Modification of wheat flour with bromelain and baking hypoallergenic bread with added ingredients.
Modification of wheat flour with bromelain and baking hypoallergenic bread with added ingredients.
复制标题
用菠萝蛋白酶对小麦粉进行改性，并烘焙添加成分的低过敏性面包。
DOI：
10.1271/bbb.60.1269
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发表时间：
1996
期刊：
影响因子：
--
通讯作者：
Michiko Watanabe
中科院分区：
文献类型：
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作者：
Soichi Tanabe;Soichi Arai;Michiko Watanabe
基于小麦麦谷蛋白 IgE 结合表位 Gln-Gln-Gln-Pro-Pro，提出了一种生产低过敏性小麦面粉的实用方法。菠萝蛋白酶被发现可有效分解表位结构。在实践中，将软面粉与溶解菠萝蛋白酶的水混合，并将混合物在37℃下孵育4小时。 IgE-ELISA（酶联免疫吸附测定）结果显示呈阴性过敏原性。将菠萝蛋白酶改性面粉、葡萄糖、柠檬酸、酸、表面活性剂和碳酸氢钠的混合物烘烤制成低过敏性面包，类似于英式松饼。
Based on the wheat glutenin IgE-binding epitope, Gln-Gln-Gln-Pro-Pro, a practical method is proposed for the production of hypoallergenic wheat flour. Bromelain was found effective for decomposing the epitope structure. In practice, soft flour was mixed with water dissolving bromelain and the mixture was incubated at 37 degrees C for 4 h. The result of IgE-ELISA (enzyme-linked immunosorbent assay) suggested negative allergenicity. A mixture of bromelain-modified flour, glucose, citric, acid, a surfactant and sodium hydrogen carbonate was baked to produce hypoallergenic bread, resembling English muffins.