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Decreased IgE-binding with Wheat Gluten by Deamidation
N Maruyama1, F Sugiura2, T Kishimoto1
1a Research Institute for Food Science, Kyoto University.
Abstract:
The major wheat allergens contain a number of glutamine residues, suggesting that deamidation would be a promising method to produce hypoallergenic wheat proteins. Gluten was deamidated by acid under various conditions. The 30%-, 50%- and 90%-deamidated glutens were reacted with sera of patients allergic to wheat proteins. The results indicate that the reactivity was dramatically decreased according to the degree of deamidation.
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