Majak, IwonaLeszczyńska, JoannaŁącka, Agnieszka2015-06-032015-06-032011Biotechnology and Food Science, 2011 Vol.75 nr 2 s.27-342084-01360000035865Kontynuacja Zeszytów Naukowych Politechniki Łódzkiej, serii Chemia Spożywcza i Biotechnologia.http://hdl.handle.net/11652/265The 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.application/pdfenArticle