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Primary structure of an allergenic peptide occurring in the chymotryptic hydrolysate of gluten
M Watanabe1, S Tanabe, T Suzuki
1Food Science Laboratory, Faculty of Education, Tokyo Gakugei University, Japan.
Bioscience, Biotechnology, and Biochemistry
|August 1, 1995
Abstract:
An allergenic peptide was isolated from the chymotryptic hydrolysate of gluten by gel filtration and HPLC. The primary structure of the peptide was determined as Ser-Gln-Gln-Gln-Gln- Pro-Pro-Phe-Ser-Gln-Gln-Gln-Pro-Pro-Phe-Ser-Gln-Gln-Gln-Gln-Pro-Pro-Phe- Ser- Gln-Gln-Gln-Gln-Pro-Pro-Phe-Ser-Gln-Gln-Gln-Pro-Pro-Phe. The amino acid sequence similarity shows that the peptide originated from a low-molecular-weight glutenin chain.