The potential of papain and alcalase enzymes and process optimizations to reduce allergenic gliadins in wheat flour

Food Chemistry

Volumn 196, Issue , 2016, Pages 1338-1345

  Li, Ying ^a,b   Yu, Jianmei ^a   Goktepe, Ipek ^c   Ahmedna, Mohamed ^c  

^a NORTH CAROLINA A AND T STATE UNIVERSITY   (United States)

^b INSTITUTE OF PLANT PROTECTION   (China)

^c Qatar University   (Qatar)

Author keywords

Digestive protease; Enzymatic treatment; Gliadin content; IgE binding; Non digestive protease; Wheat allergen reduction

Indexed keywords

ALLERGENS; BACTERIOLOGY; BINS; HYDROLYSIS; PAPAIN; PROTEINS;

DIGESTIVE PROTEASE; ENZYMATIC TREATMENTS; GLIADIN CONTENT; IGE BINDINGS; NON-DIGESTIVE PROTEASE;

ENZYMES;

GLIADIN; PAPAIN; SUBTILISIN; ALLERGEN;

ARTICLE; BACILLUS LICHENIFORMIS; BIOTECHNOLOGY; ENZYME LINKED IMMUNOSORBENT ASSAY; HYDROLYSIS; IN VITRO STUDY; INDEPENDENT VARIABLE; PLASMA; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROCESS OPTIMIZATION; PROTEIN CONTENT; WHEAT FLOUR; CHEMISTRY; IMMUNOLOGY; WHEAT;

ALLERGENS; GLIADIN; PAPAIN; SUBTILISINS; TRITICUM;

EID: 84946222480     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.10.089     Document Type: Article

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