Decreased ige-binding with wheat gluten by deamidation

Bioscience, Biotechnology and Biochemistry

Volumn 63, Issue 3, 1999, Pages 567-569

  Maruyama, Nobuyuki ^a   Sugiura, Futoshi ^b   Kishimoto, Torn ^a   Ichise, Keiko ^a   Takeuchi, Yoshihiro ^c   Sawada, Tadashi ^c   Tsuda, Atsushi ^b   Utsumi, Shigeru ^a  

^a KYOTO UNIVERSITY   (Japan)

^b Glico Foods Co Ltd   (Japan)

^c KYOTO PREFECTURAL UNIVERSITY OF MEDICINE   (Japan)

Author keywords

Deamidation; Gluten; Hypoallergenic wheat proteins

Indexed keywords

EID: 0010501745     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.63.567     Document Type: Article

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