Profile analysis and immunoglobulin E reactivity of wheat protein hydrolysates.

Abstract

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… (More)

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Cite this paper

@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 Y. Ishihara and Reiko Teshima and Jun-ichi Sawada and Tamio Maitani}, journal={International archives of allergy and immunology}, year={2006}, volume={140 1}, pages={36-42} }