IgE-reactive 60 kDa Glycoprotein Occurring in Wheat Flour

Bioscience, Biotechnology and Biochemistry

Volumn 65, Issue 9, 2001, Pages 2102-2105

  Watanabe, Jun ^a,b   Tanabe, Soichi ^c   Sonoyama, Kei ^a   Kuroda, Mitsuji ^d   Watanabe, Michiko ^d  

^a HOKKAIDO UNIVERSITY   (Japan)

^b JAPAN SOCIETY FOR THE PROMOTION OF SCIENCE   (Japan)

^c HIROSHIMA UNIVERSITY   (Japan)

^d TOKYO GAKUGEI UNIVERSITY   (Japan)

Author keywords

Allergenic glycoprotein; Peroxidase type glycochain; Wheat allergen

Indexed keywords

TRITICUM AESTIVUM;

ANTISERUM; CELLULASE; GLYCOPROTEIN; IMMUNOGLOBULIN E;

AMINO ACID SEQUENCE; ARTICLE; CHEMISTRY; FLOUR; FOOD ALLERGY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; HYDROLYSIS; IMMUNOLOGY; ISOLATION AND PURIFICATION; METABOLISM; MOLECULAR GENETICS; WHEAT;

AMINO ACID SEQUENCE; CELLULASE; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FLOUR; FOOD HYPERSENSITIVITY; GLYCOPROTEINS; HUMANS; HYDROLYSIS; IMMUNE SERA; IMMUNOGLOBULIN E; MOLECULAR SEQUENCE DATA; TRITICUM;

EID: 0035463270     PISSN: 09168451     EISSN: None     Source Type: Journal    
DOI: 10.1271/bbb.65.2102     Document Type: Article

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