Bread making of wheat flour produced in Gifu Prefecture for the allergic patient.

小麦粉发酵食品的历史可以追溯到几千年前，其中含有多种微生物。为阐明细菌酶法制备的面包蛋白的特性，对面包中的蛋白质进行了分析。以岐阜县的日本小麦粉和加拿大小麦粉为原料，添加或不添加由微生物制备的粗酶，制成面包。添加微生物粗酶的面包体积小于未添加的面包体积。对面包中的盐溶性蛋白质和游离氨基酸进行了提取和测定。然后用SDS电泳和免疫印迹法分离盐溶性蛋白，然后进行分析。添加粗酶的面包蛋白质含量高于未添加粗酶的面包。SDS电泳和免疫印迹分析表明，在小麦粉中添加粗酶能促进面包中蛋白质的分解。这些结果清楚地表明，面包中的过敏蛋白部分分解。

Wheat flour fermentation foods date back thousands of years and have many kinds of microorganisms. To clarify the characteristics of bread proteins prepared using bacterial enzyme, the proteins in bread were analyzed. Bread was prepared with a mixture of Japanese wheat flour in Gifu Prefecture and Canadian wheat flour with or without adding crude enzyme prepared from microorganisms. The volume of the bread with crude enzyme prepared from microorganisms was smaller than without it. The salt-soluble proteins and free amino acids in the bread were extracted and determined. Salt-soluble proteins were then separated using SDS electrophoresis and immunoblotting, then and analyzed. The protein content of the bread with crude enzyme added was higher than without it. The addition of crude enzyme to the wheat flour served to promote protein decomposition in the bread based on the analysis by SDS electrophoresis and immunoblotting. These results clearly indicated that the allergy proteins in the bread were partly decomposed.