IMMUNOREACTIVITY REDUCTION OF WHEAT FLOUR PROTEINS MODIFIED BY THE TREATMENT WITH SUBTILISIN
 
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Pol. J. Food Nutr. Sci. 2008;58(3):335–340
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ABSTRACT
The immune response of wheat flour modified by the treatment with subtilisin under different conditions of temperature, incubation periods and the ratio of enzyme/wheat flour was investigated. Respective protein fractions, namely, albumins, globulins, gliadins and glutenins were obtained from the modified wheat flour on the basis of their diverse solubility. The particular wheat protein fractions were examined for the immune reaction by the use of an indirect non-competitive ELISA method. Commercially available antibodies, namely, monoclonal anti-human IgG and monoclonal anti-human IgE conjugates with alkaline phosphatase and human sera with elevated IgG as well as rabbit sera against QQQPP peptide were tested. The highest decrease in gliadins immunoreactivity was observed for wheat flour modified under following conditions: temperature 37oC, 18 h of incubation time and the enzyme/wheat flour ratio of 1:10 000.
ISSN:1230-0322