High molecular weight entities in industrial wheat protein hydrolysates are immunoreactive with IgE from allergic patients

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 7, 2010, Pages 4207-4215

  Bouchez Mahiout, Isabelle ^a   Pecquet, Catherine ^b   Kerre, Stephan ^c   Snégaroff, Jacques ^a   Raison Peyron, Nadia ^d   Laurière, Michel ^a  

^a AGROPARISTECH   (France)

^b HÔPITAL TENON   (France)

^c Imeldaziekenhuis Afdeling Huidziekten   (Belgium)

^d HÔPITAL SAINT ELOI   (France)

Author keywords

Hydrolyzed wheat proteins; Immediate hypersensitivity to hydrolyzed wheat proteins; SE HPLC; Skin prick test; Wheat protein isolate

Indexed keywords

IMMUNOGLOBULIN E; VEGETABLE PROTEIN;

ADOLESCENT; ADULT; ARTICLE; CHEMISTRY; CROSS REACTION; FEMALE; FOOD INDUSTRY; HUMAN; HYDROLYSIS; IMMUNOLOGY; MALE; MOLECULAR WEIGHT; WHEAT; WHEAT ALLERGY;

ADOLESCENT; ADULT; CROSS REACTIONS; FEMALE; FOOD-PROCESSING INDUSTRY; HUMANS; HYDROLYSIS; IMMUNOGLOBULIN E; MALE; MOLECULAR WEIGHT; PLANT PROTEINS; TRITICUM; WHEAT HYPERSENSITIVITY; YOUNG ADULT;

TRITICUM AESTIVUM;

EID: 77950672775     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf903973x     Document Type: Article

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