Profile Analysis and Immunoglobulin E Reactivity of Wheat Protein Hydrolysates

@article{Akiyama2006ProfileAA,
  title={Profile Analysis and Immunoglobulin E Reactivity of Wheat Protein Hydrolysates},
  author={Hiroshi Akiyama and Kozue Sakata and Yasuo Yoshioka and Yoshifumi Murata and Yoshihiro Ishihara and Reiko Teshima and Jun-ichi Sawada and Tamio Maitani},
  journal={International Archives of Allergy and Immunology},
  year={2006},
  volume={140},
  pages={36 - 42}
}
Background: Wheat protein hydrolysates have been traditionally used as food additives and are now being used in cooking worldwide. There have been a few studies on the relationship between the molecular mass distribution and the immunoglobulin E (IgE) reactivity of the wheat protein hydrolysates. Method: We analyzed the peptide profile of commercial wheat protein hydrolysate samples from enzymatic or acid hydrolysis of wheat protein using size exclusion chromatography. We further investigated… 

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