Production of hypoallergenicwheat flour and fabrication of the product

采用凝胶过滤和高效液相色谱法从小麦粉糜蛋白酶水解液中分离到一种过敏原，其一级结构为（SQQQ（Q）PPF）4，来源于低谷蛋白。筛选出具有Q和/或P特异性的蛋白酶。使用其中一种酶，我们开发了生产低过敏性面粉的方法。在面粉中加入0.6-福特重量的溶解蛋白酶的水，然后在37 ℃下孵育2小时，用病人血清通过IgE-ELISA测定产品的过敏性，并评价为低过敏性。酶处理的面粉由于面筋的破碎而变成面糊。然而，面糊具有气体保持能力，并且含有淀粉，在加热时形成糊状物。以面糊、油脂、表面活性剂为原料，以面包体积和感官评定为指标，确定了杯形蛋糕的最佳工艺条件。添加脂肪改善了脂肪的溶解性。表面活性剂改善了蛋糕的纹理。通过质构分析和感官评定，确定了威化的最佳工艺条件.以部分糊化的面糊、水、表面活性剂和发酵粉为原料。添加水有助于高可接受性。表面活性剂改善口感。烘烤温度设定在130-140 ℃，因为面糊在烘烤过程中具有高布朗宁能力。

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.