Production of hypoallergenicwheat flour and fabrication of the product

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An allergen was isolated from chymotryptic hydrolysate of wheat flour by gel filtration and HPLC.Its primary structure was (SQQQ(Q)PPF)_4, and the peptide originated from low glutenin. The smallest size of the epitope was found to be QQQPP.Proteases having specificities of Q and/or P was screened. Using one of the enzymes, we developed the method for producing hypoallergenic flour. In more detail, flour was added with 0.6-ford weight of water dissolving the protease and then incubated 37ﾟC for 2 hr. Allergenicity of the product was assayd by IgE-ELISA with sera from patients and evaluatedas hypoallergenic.Fabrication of the hypoallergenicfoodstuffs was carriedout. The enzyme-treatedflour changed to a batter due to fragmentation of gluten. The batter, however, possessed gas retention ability and contained starch to make paste when heated. The optimal conditions for cup cake was determined from yardsticks of loaf volume and sensory test, the batter, fat, surfactant being used as materials. Addition of fat improved adhesiveness. Surfactantimproved grain of the cake. The optimal conditions for wafer was also determinedby texture analysis and sensory test. Partly gelatinized batter, water, surfactant and baking powder were used as materials. Addedwater contributed to high acceptability. Surfactantimproved mouth feel. Baking temperaturewas set at 130-140ﾟC,because the batter characterizedby its high browning ability during baking.