Immunoreactivity of chemically cross-linked gluten and hydrolysates of wheat flour

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Miniatura

Data

2011

Tytuł czasopisma

ISSN czasopisma

Tytuł tomu

Wydawca

Wydawnictwo Politechniki Łódzkiej
Lodz University of Technology. Press

Abstrakt

The immunoreactivity of gluten and wheat flour proteins crosslinked with chosen chemical reagents was investigated. Native proteins and flour hydrolysates subject to enzymatic proteolysis with collagenase and subtilisin were studied. Determination of immunoreactivity was performed with noncompetitive ELISA method with coeliac patients' sera. The lowest immunoreactivity values were obtained during cross-linking of wheat flour hydrolyzates with polyethyleneimine, below 5% of the values for nonmodified flour.

Opis

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Cytowanie

Biotechnology and Food Science, 2011 Vol.75 nr 2 s.27-34