Reduction of Allergenicity of Wheat Flour by Enzyme Hydrolysis

효소 분해에 의한 밀가루의 항원성 저감화

  • 박주연 (성신여자대학교 식품영양학과) ;
  • 안정엽 ((주)생그린 기술연구소) ;
  • 홍희옥 (건국대학교 한국건강영양연구소) ;
  • 한영숙 (성신여자대학교 식품영양학과)
  • Published : 2004.02.28


Gluten was extracted from domestic wheat flour using UTH buffer (4 M urea in 0.1 M Tris-HCl, pH 8.6) and validated by SDS-PAGE analysis for production of wheat flour products with reduced gluten content.. Anti-gluten polyclonal antibody was made by administering extracted gluten fraction on animal model. Anti-gluten serum titer of extracted gluten fraction was evaluated by ELISA, and that of antibody titer according to administration period. Anti-gluten sera were used for ELISA and immunoblot analysis before and after hydrolysis of gluten fraction at optimal pH and temperature condition for each protease. Gluten fraction separated by SDS-PAGE showed several bands covering 75 to 10 kDa, in which anti-gluten sera were 25, 34, and 45 kDa. Enzyme hydrolysis of gluten fraction revealed protein band sizes to be lower than 15 kDa. Content of pretense from bovine pancreas (b.p. protease) for gluten hydrolysis was estimated as 1 mg in 10 mL gluten fraction extracted for 4 hr.


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